This Christmas fudge is a traditional fudge recipe, but you don't need a candy thermometer to make it! It's a super easy fudge recipe, and takes no time to make. Decorate the fudge with your favourite holiday sprinkles! They will look amazing on a cookie tray!
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🎄Fudge for the Holidays
I love making authentic fudge, but don't like the hassle of using a candy thermometer. I developed this Christmas fudge recipe from my peanut butter fudge recipe, and it worked out so great! This recipe doesn't have any marshmallow fluff or condensed milk in it. It's truly an old fashioned fudge recipe!
The main flavour in this fudge is white chocolate, which gives the fudge a creamy texture. I suggest using baking chocolate instead of chocolate chips. Chocolate chips just don't melt the same way. Decorate the tops of the fudge with your favourite holiday sprinkles.
I suggest cutting the fudge up into little squares. Fudge is a very sweet treat, and a small square is all that's needed. This Christmas fudge recipe will look so great on your holiday cookie tray!
🥘Ingredients
Ingredient Notes
- Whole milk - 2% milk can be substituted. I don't suggest a lower fat milk than that though.
- White Chocolate - Use baking chocolate, not chocolate chips. Baking chocolate will melt more smoothly.
- Salted butter - Unsalted butter can be substituted. Add ½ teaspoon salt to the recipe.
- Sprinkles - Use your favourite holiday themed sprinkles!
🔪Instructions
Melt butter, granulated sugar, and milk in a medium saucepan over medium heat. Bring to a boil and stir for another 2 minutes. Remove from heat.
Stir in white chocolate and vanilla extract until combined. Add powdered sugar, 1 cup at a time, and beat until smooth. Spread fudge into a parchment lined 8-inch or 9-inch baking pan, and smooth the top. Add sprinkles to the top of the fudge.
Let it sit at room temperature until it cools, about 30 minutes, then cool in the refrigerator until it sets, about 2 hours. Cut fudge into small squares. Store in an airtight container in the refrigerator for up to 2 weeks.
✔️Expert Tips
- Use baking chocolate, not chocolate chips. Baking chocolate will melt more smoothly.
- Make sure you boil the ingredients for a full 2 minutes. Put a timer on!
- Use any holiday theme sprinkles you prefer.
- This fudge recipe can be used for any occasion. Add any theme sprinkles to it - pink and red for Valentine's Day, snowflakes for winter, pastel for spring!
💭FAQs
Wrap the fudge in plastic wrap and then put it inside a freezer bag or airtight container. It can freeze for up to 2 months. Thaw by leaving it in the refrigerator for 3-4 hours.
Cut the fudge when it has slightly firmed up, about an hour into it's cooling time. Or cut when it's fully set. Run a knife under hot water, wipe clean, and slice the fudge.
The fudge mixture did not get hot enough, or was not cooked long enough.
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Christmas Fudge
Ingredients
- ½ cup salted butter
- 2 cups granulated sugar
- ½ cup whole milk
- 1 cup white chocolate
- 1 teaspoon vanilla
- 4½ cups powdered sugar
- ¼ cup sprinkles
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper. Set aside.
- Melt butter, granulated sugar, and milk in a medium saucepan over medium heat. Bring to a boil and stir for another 2 minutes. Remove from heat.
- Stir in white chocolate and vanilla extract until combined. Add powdered sugar, 1 cup at a time, and beat until smooth.
- Spread fudge into prepared baking pan, and smooth the top. Add sprinkles to the top of the fudge.
- Let it sit at room temperature until it cools, about 30 minutes, then cool in the refrigerator until it sets, about 2 hours.
- Cut fudge into small squares. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use baking chocolate, not chocolate chips. Baking chocolate will melt more smoothly.
- Make sure you boil the ingredients for a full 2 minutes. Put a timer on!
- Use any holiday theme sprinkles you prefer.
- This fudge recipe can be used for any occasion. Add any theme sprinkles to it - pink and red for Valentine's Day, snowflakes for winter, pastel for spring!
Did you try this recipe? Comment below to let me know ☺️