Christmas Fudge

Christmas fudge is one of the earliest memories I have of baking with my mom. The heavenly smell of melting chocolate and the soft, rich texture of the final creation—there was nothing better. With its deep chocolate flavor and melt-in-your-mouth smoothness, our quick and easy Christmas fudge reminds me of why I’m still in love with fudge. To make it, all you need are a few simple ingredients: chocolate, condensed milk, some butter, vanilla, and salt. Old-fashioned fudge can be finicky and often requires a candy thermometer, but the condensed milk in our Christmas fudge acts as a foolproof shortcut—no temperature checks needed—and boosts both flavor and texture.

Beyond being delicious, our Christmas fudge is perfect for gifting, pretty on a platter, and an easy dessert to whip up when guests are on their way. For decorating, be as creative as you like. I went with classic Christmas nonpareils but you could top with toasted nuts, crushed candy canes, holiday M&Ms, you name it. The only thing you can’t leave out is a little Christmas spirit.

How To Make Christmas Fudge

INGREDIENTS

• Sweetened Condensed Milk: This is our hero shortcut ingredient; do not substitute evaporated milk or heavy cream. The sweetened condensed milk lends the right amount of sweetness and richness to the fudge and because it’s already emulsified and stable, it helps give fudge its structure (without the need for eggs or additional stabilizers). I also don’t need to add any extra sugar!
• Dark Chocolate Chips: IMHO, this fudge tastes better when made with 60% or 70% dark chocolate chips, like Ghirardelli or Godiva, but if all you have is semisweet chips, that should work too.
• Butter: A little unsalted butter gets melted with all the good chocolate and condensed milk, creating an even richer, more flavorful fudge.
• Vanilla & Salt: A touch of vanilla and salt does wonders in balancing the richness of the chocolate mixture. Salt, in particular, is one of those secret ingredients that enhances the chocolate flavor without making the fudge taste salty.
  

STEP-BY-STEP INSTRUCTIONS

Before you get started on this easy, one-pot Christmas fudge, make sure to prep your pan and have all your ingredients ready. Measure your chocolate, open the condensed milk, cut your butter into pieces and have everything within reach by the stovetop. For lining the pan, I like to place the pan on top of parchment, then use a sharp knife or scissors to cut along the edge of the pan, following the shape of the pan all the way up. A little butter helps keep it in place. Next, add all the ingredients to the saucepan and turn the heat to medium. As the mixture warms, you’ll want to consistently stir (don’t go anywhere!) so the chocolate doesn’t burn. Keep an eye on the heat; if it feels like it's getting too hot, lower it slightly. Once everything is completely melted, remove from heat and give it another stir or two.

Pour fudge mixture into the prepared pan and smooth the top with your spatula. If you’re a bit of a perfectionist (ahem, me) about it being smooth on top, you can use the bottom of a measuring cup to try and make it nice and even; otherwise, just add the sprinkles and be on your merry way.

Place in the refrigerator and let chill for 2 hours. When ready, carefully slide a knife around the two sides that don’t have parchment and then, using the parchment overhang, lift the fudge out. Cut into little squares and enjoy!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• If fudge is tricky to lift from the pan, wait five minutes and let it warm slightly. It will be easier to lift.
• It’s best to slice the fudge after it’s chilled (don’t let it sit too long at room temperature).
• Trim the outer edges after the fudge is lifted from the pan to achieve neat, square lines.
• When storing, use parchment or waxed paper between layers of fudge to prevent sticking.
  

Fudge Variations

• Reese’s Fudge: Marshmallows and everyone’s favorite candy make this an extra special fudge for the peanut butter lover in your life.
• Nightmare Before Christmas Fudge: A few gel food colorings are all it takes to turn this easy fudge into a Tim Burton-worthy treat.
• Hot Chocolate Fudge: Warm up your fudge game by adding hot chocolate mix and white chocolate for a perfect treat to serve all winter long.

Storage

Fudge can be stored in an airtight container at room temperature for up to 2 weeks. To keep longer, place in an airtight container in the refrigerator for up to 3 weeks. Fudge will be slightly softer at room temp (keep in fridge if you want to serve it a little firmer).