Description
This Christmas Fudge is a decadent, creamy, and festive treat that’s easy to make and perfect for gifting or sharing during the holidays. Infused with the warmth of seasonal flavors and a sprinkle of cheer, it’s a must-have for your Christmas dessert table.
Ingredients
Units
Scale
For the fudge base:
- 3 cups (525 g) semi-sweet chocolate chips
- 1 can (14 oz/397 g) sweetened condensed milk
- 1/4 cup (60 g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
For festive toppings (optional):
- 1/2 cup crushed peppermint candies or candy canes
- 1/4 cup red and green sprinkles
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- Mini marshmallows
Instructions
Prepare the Fudge Base:
- Line the pan:
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
- Melt the base ingredients:
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Heat over low heat, stirring constantly, until the mixture is smooth and fully melted. Remove from heat.
- Add the vanilla:
- Stir in the vanilla extract to enhance the flavor.
Customize the Fudge:
- Incorporate mix-ins (optional):
- If desired, fold in chopped nuts or mini marshmallows into the fudge mixture.
- Spread the fudge:
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
- Add toppings:
- Sprinkle crushed peppermint candies, sprinkles, or additional toppings on top, gently pressing them into the fudge to adhere.
Set and Serve:
- Chill:
- Refrigerate the fudge for at least 2 hours, or until firm.
- Cut into squares:
- Lift the fudge out of the pan using the parchment overhang. Cut into small squares with a sharp knife.
- Serve and enjoy:
- Serve on a festive platter or wrap pieces in decorative paper for gifting.
Notes
- For a white chocolate variation, substitute the semi-sweet chocolate chips with white chocolate chips.
- Add a pinch of sea salt to the fudge mixture for a sweet-salty twist.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.