Introduction: A Holiday Treat Worth Sharing
There’s something magical about making fudge at Christmastime. Growing up, the holidays always began with the sound of a saucepan bubbling softly on the stove, the air filled with the sweet scent of vanilla and chocolate. My grandmother called her fudge “holiday gold” — rich, creamy, and meant for giving.
This Easy Christmas Fudge is a joyful modern version of that timeless tradition. With swirls of red and green dancing through silky white chocolate, it’s as beautiful as it is delicious. Best of all, this recipe requires no candy thermometer, no tricky sugar stages, and absolutely no stress. It’s a no-fail fudge that even beginner bakers can master — ready in minutes and perfect for gifting, cookie platters, or late-night holiday cravings.
Why You’ll Love This Easy Christmas Fudge
- No baking required: Just melt, mix, swirl, and chill.
- Festive and colorful: The red and green swirls make it a showstopper on dessert tables.
- Perfect for gifting: Wrap it in cellophane or a holiday tin for a thoughtful homemade present.
- Rich and creamy texture: Smooth, melt-in-your-mouth fudge with a hint of vanilla.
Ingredients (Serves 7)
- 3 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Red and green gel food coloring (a few drops each)
- Optional toppings: holiday sprinkles, crushed peppermint, or edible glitter for extra sparkle
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 7
- Difficulty: Easy
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease the paper with non-stick spray or butter to prevent sticking.
Step 2: Melt the White Chocolate
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Place over low heat, stirring constantly until smooth and fully melted.
(Tip: Keep the heat low to prevent scorching the chocolate — patience is key to creamy fudge.)
Step 3: Add Vanilla
Remove the pan from the heat and stir in the vanilla extract. The mixture should be thick and glossy, with a rich aroma.
Step 4: Divide and Tint the Fudge
Scoop out two small portions of the mixture into separate bowls.
- Tint one with a few drops of red food coloring.
- Tint the other with green food coloring.
Stir until the colors are evenly mixed.
Step 5: Swirl and Layer
Pour the uncolored white fudge mixture into your prepared pan and smooth the top.
Drop spoonfuls of the red and green fudge on top in a random pattern.
Use a toothpick or skewer to gently swirl the colors together in a festive marble pattern. Don’t overmix — you want visible ribbons of color.
Step 6: Chill Until Set
Refrigerate for at least 2 hours, or until firm enough to slice.
Once set, lift the fudge from the pan using the parchment overhang and cut it into small squares.
(Tip: For cleaner cuts, warm your knife under hot water, then dry before slicing.)
Serving Suggestions
This fudge is a festive treat all on its own, but you can take it to the next level with these serving ideas:
- Arrange squares on a Christmas dessert platter alongside cookies and truffles.
- Wrap in cellophane bags tied with ribbon for holiday party favors.
- Add to a hot cocoa bar for a sweet, creamy pairing.
Flavor Variations
- Peppermint Fudge: Add ½ teaspoon peppermint extract and sprinkle crushed candy canes on top.
- Chocolate Swirl Fudge: Melt ½ cup of semisweet chocolate chips and swirl them in with the colors for contrast.
- Cranberry Almond Fudge: Stir in dried cranberries and slivered almonds before pouring into the pan.
- Nutty Holiday Fudge: Add chopped pistachios for extra crunch and green color.
Make-Ahead and Storage Tips
- Refrigerate: Store in an airtight container in the refrigerator for up to 2 weeks.
- Room Temperature: Keeps for up to 5 days in a cool kitchen.
- Freeze: Wrap pieces individually in parchment, then place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Pro Tips for Perfect Fudge
- Use high-quality chocolate chips. Cheap chocolate may seize or turn grainy.
- Avoid overheating. Low and slow melting ensures smooth texture.
- Work quickly. Fudge thickens as it cools, so swirl immediately after pouring.
- Use gel food coloring. It provides vibrant color without altering texture.
- Slice small pieces. This fudge is rich — a little goes a long way.
A Little Story from My Kitchen
Every Christmas Eve, my mom and I would stay up late preparing treats for the neighbors — tins of cookies, chocolate bark, and fudge wrapped in foil. One year, when I was about ten, we decided to “add some color” to our classic white fudge. What began as an experiment turned into a family tradition — the first batch of Christmas Swirl Fudge.
Now, every December, I make it for friends, neighbors, and family. The swirling colors remind me of the joy and creativity that make the holidays special. It’s proof that even the simplest recipes can hold the most cherished memories.
Nutritional Information (Per Serving)
- Calories: 320
- Fat: 14g
- Sugar: 38g
- Protein: 4g