Description
This Christmas Fudge is a festive, colorful treat featuring creamy white chocolate combined with sweetened condensed milk and swirled with vibrant red and green gel food coloring. Perfect for holiday gatherings, this fudge is rich, smooth, and visually appealing with its decorative swirls.
Ingredients
Scale
Main Ingredients
- 22 oz white chocolate chips (2 11-oz. bags, Ghirardelli brand recommended)
- 14 ounce can sweetened condensed milk
- 4 tablespoons unsalted butter, cold and cut into small cubes
Coloring
- ¼-½ teaspoon red gel food coloring (Americolor brand recommended)
- ¼-½ teaspoon green gel food coloring (Americolor brand recommended)
Instructions
- Prepare the Pan: Line an 8×8 straight sided baking pan with parchment paper, allowing enough overhang on the sides for easy removal of the fudge after it sets.
- Melt the Mixture: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold cubes of unsalted butter. Stir constantly for 6 minutes or until all chocolate chips have melted and the mixture is smooth. Remove from heat.
- Color the Red Portion: Transfer one-third of the white chocolate mixture to a small bowl, add red gel food coloring starting with ¼ teaspoon, and stir until the color is uniform with no white streaks.
- Color the Green Portion: Transfer another one-third of the white chocolate mixture to a second small bowl, add green gel food coloring starting with ¼ teaspoon, and stir until the mixture is uniformly colored with no white streaks.
- Combine in Pan: Pour dollops of the plain white, red, and green fudge mixtures randomly into the prepared baking pan until all fudge is used.
- Create Swirls: Use a wooden skewer or butter knife to gently swirl the different colored mixtures to form a decorative pattern on top.
- Smooth the Surface: Using a small piece of parchment paper, gently press down on the fudge while still soft to smooth the top without disturbing the swirl pattern.
- Set the Fudge: Place the baking pan in the refrigerator for 3 hours or until the fudge is fully set.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang, place on a cutting board, and slice into 64 pieces measuring 1×1 inch each. Serve and enjoy.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze fudge in an airtight container for up to 2 months. Thaw completely in the refrigerator before serving.
- Line the pan with parchment or waxed paper sprayed with cooking spray or rubbed with butter to prevent sticking.
- Work quickly when adding gel food coloring as the fudge mixture firms up fast after removal from heat.
- If fudge mixture becomes too firm, gently warm the bowls for 15-20 seconds to loosen before assembling.
- Reheat chocolate carefully in short bursts in the microwave, stirring often to prevent burning or seizing.
- Stir the fudge continuously for 6 minutes to ensure smoothness and prevent grainy texture.
- Cut fudge into small pieces since it is very rich; warming the knife before slicing helps create clean edges.
Nutrition
- Serving Size: 1 piece (1x1 inch)
- Calories: 110 kcal
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 10 mg
