Go Back
Christmas Fudge Recipe
Ben Carraoli

Christmas Fudge Recipe

I finally decided to try making my own batch of Christmas Fudge this holiday season, and let me tell you—it was magical. As I stirred the silky melted chocolate with creamy condensed milk, the aroma alone made my kitchen smell like Christmas morning.
Print Recipe Pin Recipe
Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 14 oz sweetened condensed milk – This thick rich milk is what gives the fudge its creamy, smooth texture and sweetness. Avoid evaporated milk—it won’t set properly.
  • 6 oz semi-sweet chocolate chips – The darker chocolate balances the sweetness perfectly and gives that rich base layer. Always use good-quality chocolate for the best flavor.
  • 6 oz white chocolate chips – The white chocolate layer adds contrast and sweetness plus a festive look that feels perfect for Christmas.
  • 2 teaspoons vanilla extract – A little vanilla brings warmth and enhances the chocolate’s flavor beautifully.
  • 2 tablespoons of Christmas sprinkles – These colorful sprinkles give the fudge that fun festive touch and make each bite feel special.

Method
 

  1. Start by lining your 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes lifting the fudge out much easier once it’s chilled. Lightly grease it if you’d like extra insurance against sticking.
  2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and half of the sweetened condensed milk. Heat in 30-second bursts, stirring after each until smooth. Add a teaspoon of vanilla extract and stir again. Pour this rich chocolate layer into your prepared pan and spread evenly.
  3. Now, repeat the same process with the white chocolate chips and the remaining condensed milk. Melt and stir until silky, then add in the rest of the vanilla extract. Pour the white chocolate mixture over the semi-sweet layer and gently spread to cover evenly.
  4. While the top is still soft, scatter the Christmas sprinkles evenly over the surface. Gently press them in with the back of a spoon so they stick nicely once set.
  5. Place the pan in the refrigerator and let it chill for at least one hour—or until the fudge is firm. Once set, lift it out using the parchment paper and cut into small squares with a sharp knife. Keep the pieces small—this fudge is rich!

Notes

  • Have everything ready before you start melting—chocolate can harden fast, so you’ll want to move quickly.
  • Use fresh chocolate chips. Older or opened chocolate sometimes melts unevenly, giving a grainy texture.
  • Don’t overheat the chocolate. Short bursts in the microwave (with stirring) prevent it from seizing.
  • Press the sprinkles in right after spreading the top layer—if you wait too long, they won’t stick well.
  • Chill it fully before slicing. I like to wait at least two hours for the cleanest cuts and firmest texture.