Ready in 15 minutes (active) + 2 hours chilling . Makes 64 small squares . Technique: Stovetop Melting . Storage: Room temp for 1 week.
The holidays are here, and when I need a rich, beautiful, and absolutely foolproof treat for a Christmas cookie box, I turn to this Easy Christmas Fudge. It requires minimal active time and uses the classic two-ingredient base-dark chocolate chips and sweetened condensed milk-to guarantee a silky smooth, no-fail fudge every single time. The rich, dark chocolate is perfectly balanced with salt and vanilla, making it the perfect base for festive sprinkles.
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My non-negotiable tip: You must stir the fudge constantly and patiently. If you walk away or turn the heat up too high, the chocolate on the bottom will scorch, which results in a bitter, grainy flavor that ruins the whole batch. Low-and-slow stirring is the only way to get a perfectly smooth, glossy texture.
Why You'll Love This Recipe
- No-Fail Texture: The use of sweetened condensed milk eliminates the need for complex sugar cooking, guaranteeing a smooth, rich, non-grainy texture.
- Fast & Easy: The fudge cooks completely on the stovetop in about 5 minutes of active stirring.
- Rich, Balanced Flavor: Using dark chocolate chips (60% to 70% cacao) keeps the fudge rich and decadent, not overly sweet.
- Perfect for Gifting: This fudge is easy to double, travels well, and is ideal for filling up holiday cookie boxes and gifting.
Ingredients
Here's what you'll need for this decadent confection.
For the Fudge Base
- Butter: 3 Tbsp. unsalted butter, cubed, plus more for the pan.
- Chocolate: 2 ½ cups dark chocolate chips (60% to 70% cacao).
- Dairy: 1 (14-oz.) can sweetened condensed milk.
- Flavoring: 1 tsp. pure vanilla extract.
- Seasoning: ½ tsp. kosher salt.
For the Topping
- Sprinkles: 2 to 3 Tbsp. Christmas sprinkles (jimmies, nonpareils, or sanding sugar).
How to Make Easy Christmas Fudge
This is a simple "melt, pour, and chill" process. Constant stirring is the key!
Step 1: Prepare Pan and Melt Ingredients
Butter an 8" x 8" baking pan and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. This creates a "sling" for easy removal.
In a medium saucepan over medium-low heat, combine the cubed butter, dark chocolate chips, sweetened condensed milk, vanilla extract, and salt.
Cook, stirring constantly with a rubber spatula, until the chocolate is completely melted and the mixture is perfectly smooth and glossy, about 5 minutes. Do not allow the mixture to boil or scorch on the bottom.
Step 2: Pour, Top, and Chill
Remove the saucepan from the heat. Pour the fudge mixture immediately into the prepared baking pan and use the spatula to smooth the top.
Sprinkle the Christmas sprinkles evenly over the surface.
Refrigerate the fudge until it is completely firm and set, which takes at least 2 hours or up to overnight.
Step 3: Slice and Serve
Run a sharp knife around the edges of the pan to loosen the fudge. Using the parchment overhang, lift the entire block of fudge out of the pan and transfer it to a cutting board.
Cut the fudge into small squares (about 1½"). If the fudge is very cold and brittle, wait 5 minutes until it warms slightly at room temperature; this makes slicing much easier.
Common Mistakes to Avoid
- Scorching the Chocolate: This is the #1 mistake. Use medium-low heat and stir constantly. If the chocolate scorches, it will taste bitter and the fudge will be grainy.
- Using Regular Milk: Do not attempt to use regular milk! Sweetened condensed milk is structurally necessary; it's what prevents the fudge from turning into a runny sauce.
- Forgetting the Salt: The salt is not optional. It is crucial for balancing the intense sweetness of the condensed milk, bringing out the deep flavour of the dark chocolate.
Tips and Tricks for Success
- Parchment Sling is Crucial: Lining the pan with parchment and leaving an overhang is non-negotiable! The fudge is sticky, and the parchment sling allows you to lift the entire block out cleanly for perfect squares.
- Quality Chocolate: Since there are only two main ingredients, the quality of your chocolate matters. Using dark chocolate (60% to 70% cacao) keeps the fudge rich and balanced, not overly sweet.
- Instant Slicing Tip: If you want extra-clean cuts, chill the fudge until very firm, then use a large, sharp knife that has been run under hot water and wiped dry before slicing.
- Make it Ahead: Fudge is an excellent make-ahead holiday treat. It must be made at least 2 hours in advance to set.
Variations
- Nutty Fudge: Stir in ½ cup of chopped pecans or walnuts after removing the fudge from the heat.
- Mocha Fudge: Add 1 tablespoon of instant espresso powder to the mixture before melting for a rich coffee flavour.
- Peppermint Fudge: Use white chocolate chips instead of dark, and stir in ½ teaspoon peppermint extract and crushed candy canes before chilling.
How to Serve
This rich, dark chocolate Christmas Fudge is perfect because it's so versatile and makes for a wonderful gift.
- Holiday Platter: Cut the fudge into small, uniform 1.5-inch squares and arrange them on a festive platter with other holiday cookies and treats.
- Gifting: Pack 4-6 squares into small cellophane bags or decorative tins for a simple, homemade Christmas gift.
- With Coffee: Serve alongside a hot cup of black coffee or espresso to cut through the richness and sweetness.
- As a Topping: Warm up a small amount of fudge and drizzle it over vanilla ice cream or pound cake for an instant upgrade.
Make Ahead and Storage
- Make Ahead: Fudge is the perfect make-ahead holiday treat. It must be made at least 2 hours in advance.
- Storage: Store the finished fudge squares in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
- Freezing: Fudge freezes very well! Wrap the entire block tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Notes
The simple chemistry of the sweetened condensed milk is the magic of this recipe. It eliminates the need for complex sugar cooking, ensuring that the chocolate melts into a smooth, thick, perfectly set confection every single time, even for beginner bakers.
Nutrition Snapshot
Estimated Nutrition Per Square (1/64th of batch): ~75 calories . 1g protein . 8g carbs . 4.5g fat (This is an approximation and can vary based on the specific ingredients.)
Christmas Fudge
Equipment
- 8" x 8" baking pan
- Parchment paper
- Medium saucepan
- Rubber spatula
- Sharp knife
Ingredients
Group: Ingredients
- 3 Tbsp. unsalted butter, cubed plus more for pan
- 2 ½ cups dark chocolate chips (about 14 oz.; 60% to 70% cacao)
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp. pure vanilla extract
- ½ tsp. kosher salt
- 2 to 3 Tbsp. Christmas sprinkles
Instructions
- Butter an 8" x 8" baking pan and line with parchment, leaving a 2" overhang on 2 opposite sides. In a medium saucepan over medium heat, cook butter, chocolate chips, milk, vanilla, and salt, stirring constantly with a rubber spatula, until chocolate is melted and smooth, about 5 minutes. Pour into prepared pan.
- Top with sprinkles. Refrigerate until set, at 2 hours and up to 1 day.
- Run a sharp knife around edges of pan. Using parchment overhang, lift out fudge and transfer to a cutting board. If fudge is difficult to remove, wait 5 minutes until it warms slightly and try again. Cut into small squares (about 1½").
Notes
Nutrition
FAQs
Why is my fudge grainy?
This usually means the sugar was not completely dissolved or the chocolate scorched. Ensure you cook and stir the mixture over medium-low heat until it is perfectly smooth and glossy.
Can I use milk chocolate chips?
Yes, but the fudge will be significantly sweeter. I recommend using half milk chocolate and half dark chocolate to maintain a rich, balanced flavor.
Do I have to refrigerate it?
You need to refrigerate it for at least 2 hours to set it. Once set, you can store it at room temperature, provided your kitchen isn't excessively warm.
