Description
This festive Christmas fudge features a rich and creamy white chocolate base swirled with vibrant red and green gel food coloring for a colorful holiday treat. Easy to prepare and perfect for gifting or sharing, this fudge combines sweetened condensed milk, butter, and white chocolate chips to create a smooth and luscious confection.
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 Pan: Line an 8×8 inch straight sided baking pan with parchment paper making sure there is enough overhang on the sides. This will allow you to easily lift the fudge out for cutting after it has set.
- Melt Ingredients: In a medium saucepan over medium-low heat, add the white chocolate chips, sweetened condensed milk, and cold cubed butter. Stir constantly for 6 minutes or until all chips are fully melted and the mixture is smooth. Remove from heat.
- Divide and Color: Transfer one third of the melted chocolate mixture into a small bowl and stir in the red gel food coloring starting with ¼ teaspoon. Mix until color is uniform with no white streaks. Repeat with another third of the mixture using green gel food coloring.
- Assemble Fudge: Add dollops of the white, red, and green fudge mixtures randomly into the prepared baking pan until all mixtures are used.
- Swirl Pattern: Using a wooden skewer or butter knife, gently swirl the different colored fudge dollops to create a decorative swirl pattern on top.
- Smooth Top: Press a small piece of parchment paper lightly over the top of the fudge while it is still soft to smooth the surface. Be careful not to disturb the swirl pattern.
- Chill: Place the fudge in the refrigerator for 3 hours to allow it to fully set and harden.
- Cut and Serve: Once set, lift the fudge out using the parchment paper overhang and place on a cutting board. Cut into 64 pieces, each approximately 1×1 inch, and serve.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- For longer storage, freeze fudge up to 2 months in an airtight container. Thaw in the refrigerator before serving.
- Line the pan with parchment paper sprayed with cooking spray or lightly rubbed with butter to prevent sticking.
- Work quickly when mixing gel food coloring into the melted mixture as it will firm up rapidly.
- If fudge mixture firms too much, warm the bowls briefly for 15-20 seconds to soften before finishing assembly.
- Avoid overheating or burning the chocolate by stirring constantly and removing from heat as soon as smooth.
- Use a warm knife (run under warm water and dried) to easily cut the fudge without crumbling.
- This fudge is very rich; serve in small portions.
