I still remember the exact moment I made this Christmas Fudge for the first time—my whole kitchen smelled like melted white chocolate and sugary holiday magic. The pot was bubbling gently, the sweetened condensed milk slowly loosening the chocolate chips into the silkiest mixture, and those vibrant red and green swirls felt like I was painting with candy. It was one of those recipes that instantly made me feel like a kid again, standing on a chair next to my mom as she stirred fudge for the holidays. The nostalgia hit me so hard that I knew this recipe was going to become a December tradition in my house. And honestly, once you see those festive swirls come together, you’ll understand why I couldn’t stop smiling while I made it.
Why You’ll Love This Recipe
You’re going to adore this Christmas Fudge because it’s incredibly easy, beautifully festive, and tastes like a creamy holiday dream. From my experience, this recipe is perfect when you want something impressive without spending hours in the kitchen. The fudge turns out velvety, rich, and smooth every single time. And those swirls—oh, they make it look store-bought even though it’s unbelievably simple. If you need a holiday dessert that wows with zero stress, trust me, this is the one.
Ingredients
- 22 oz white chocolate chips (two 11-oz bags)
- 14 oz can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cubed
- ¼–½ teaspoon red gel food coloring
- ¼–½ teaspoon green gel food coloring
I’ve tested this recipe with different chocolate brands, and Ghirardelli white chocolate chips give the best melt and flavor. They’re smooth, not grainy, and they combine beautifully with the condensed milk. Don’t try swapping in white chocolate bars—they behave differently and can seize more easily. Use gel food coloring, not liquid, because gel creates vibrant color without thinning the fudge. And keep the butter cold—it helps the mixture come together without overheating.
Equipment Needed
- Medium saucepan
- Heat-resistant spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Toothpick or skewer
- Bowls for coloring portions
I’ve made this fudge using different pans, and parchment paper always makes the biggest difference. You can lift the block neatly out of the pan and cut clean squares. A rubber spatula helps you stir without scorching, and a simple toothpick creates swirls far better than a knife. Don’t skip the parchment—it’s honestly one of the best “tools” for this recipe.
Step-by-Step Instructions
The first thing I do is line my baking pan with parchment paper. I make sure the edges hang over so I can lift the fudge out later without any stress. Once that’s done, I set up my gel food coloring next to me because once the fudge melts, things move fast.
Then I pour the white chocolate chips, sweetened condensed milk, and cubed butter into the saucepan. I always keep the heat low—I learned the hard way that rushing the fudge makes it grainy. I stir slowly as everything melts, watching the chips soften and blend into a thick, glossy mixture. The smell alone feels like Christmas in a pot.
Once the fudge mixture reaches that perfect smooth consistency, I immediately remove it from the heat. Before it stiffens, I carefully scoop out a small amount into two separate bowls—one for red coloring, one for green. I tint each bowl just until the colors look bright and festive. It’s such a fun moment because it truly starts looking like holiday fudge.(See the next page below to continue…)