Christmas Fudge

If you love giving homemade treats for the holidays, this Christmas fudge recipe will quickly become a new December favorite. It’s smooth, creamy, and delivers that nostalgic, old-fashioned fudge flavor — without any of the stress or candy thermometers.

I started making this fudge every December with my grandmother when I was little — she never used a candy thermometer, just patience and a wooden spoon. Over the years, I’ve perfected her recipe into this foolproof version that’s rich, creamy, and full of holiday nostalgia.

Whether you’re whipping up a batch for your family or filling tins to share, this Christmas fudge recipe is pure holiday magic in less than 20 minutes.

Why You’ll Love This Christmas Fudge

This easy Christmas fudge recipe checks every box for the perfect holiday treat. Whether you’re a first-time candy maker or a seasoned home baker, it turns out beautifully every single time — no thermometer required.

• Quick & foolproof: From start to finish, it takes less than 20 minutes to prepare — perfect for busy holiday schedules.
• Perfectly creamy: You’ll get a smooth, melt-in-your-mouth texture every time thanks to a simple white chocolate base and the right ratio of ingredients.
• Festive & customizable: Add crushed peppermint, toasted nuts, or mini marshmallows to give it your own holiday twist.
• Gift-ready: Once it sets, cut it into bite-sized squares, wrap them in wax paper, and pack them in pretty tins or mason jars. It’s the kind of homemade gift that always gets a “Can I have the recipe?” in return.

Ingredients for the Best Christmas Fudge

You only need a handful of pantry staples to make this rich, creamy Christmas fudge. Each ingredient plays a role in creating that signature melt-in-your-mouth texture and festive flavor.

ingredients

• White chocolate chips: The key to a smooth, creamy base. Use a good-quality brand that melts easily — cheaper chocolate can seize or turn grainy.
• Sweetened condensed milk: Adds sweetness and gives the fudge its perfectly soft, creamy texture. (Don’t substitute evaporated milk — it won’t set the same.)
• Butter: Adds richness and helps balance the sweetness of the white chocolate.
• Salt: Just a pinch brings out the vanilla and chocolate flavors — don’t skip it!
• Red and green gel food coloring: For that cheerful holiday swirl. Gel colors mix smoothly without thinning the chocolate.
• Optional add-ins: Crushed peppermint, chopped nuts, or marshmallows for a festive twist.

Vegan or dairy-free? Simply swap sweetened condensed milk for coconut condensed milk and use vegan butter — it’s just as rich and creamy.

Equipment

• Medium saucepan
• Measuring spoons
• Wooden spoon or silicone spatula
• 3 small bowls
• 8×8-inch baking pan lined with parchment
• Cutting board
• Sharp knife
• Candy thermometer (optional — not required!)

If you don’t have a thermometer, you’ll still get perfect results using the visual and texture cues below.

How to Make White Chocolate Fudge

This holiday fudge couldn’t be easier — no candy thermometer, no guesswork. Just melt, swirl, and chill for the creamiest, most festive fudge you’ve ever made.

Prepare the pan: Line an 8×8-inch baking dish with parchment paper, leaving an inch or two of overhang on the sides. This makes it easy to lift out the fudge once it’s set.

Melt the base: In a medium, heavy-bottomed saucepan, combine white chocolate chips, sweetened condensed milk, butter, and a pinch of salt. Warm over low heat, stirring gently and constantly, until the mixture is smooth and glossy.

Add color: Divide the melted fudge evenly between three bowls. Tint one bowl red and another green, leaving the third white. Stir gently until the color is even and bright.

Create the swirl: Drop spoonfuls of each color into your prepared pan — red, green, white, and repeat. Use a toothpick or knife to gently swirl the colors together. Stop as soon as you see a pretty marbled pattern (over-mixing will dull the colors).

Add toppings: Sprinkle holiday sprinkles or crushed peppermint evenly over the top for a festive finish and light crunch.

Chill and cut: Refrigerate for 3–4 hours, or until the fudge feels firm to the touch. Lift it out using the parchment paper, slice into 1–2-inch squares with a sharp knife, and enjoy!

Festive Flavor Variations

Try these twists to keep your fudge festive and fun:

• Add ½ teaspoon of peppermint extract and sprinkle crushed candy cane bits on top. Pro tip: Add the extract slowly — a little goes a long way! This one tastes like a peppermint mocha in fudge form.
• Melt 1 cup of semi-sweet chocolate chips and swirl them into your white chocolate base for a marbled, two-tone look. The mix of creamy and rich chocolate is always a hit.
• Fold in mini marshmallows and crushed graham crackers for a cozy campfire twist that kids (and adults) love.
• Add ½ cup of toasted walnuts, pecans, or almonds for a richer, old-fashioned flavor and a satisfying crunch.

Try gifting a “fudge sampler” box with a few of these flavors — it looks gorgeous and makes an easy, thoughtful homemade present!

How to Store, Gift & Freeze Fudge

• Room temperature: Up to 7 days in airtight container.
• Refrigerator: Up to 3 weeks (best for gifting ahead).
• Freezer: Up to 2 months; thaw overnight.

💡 Gifting tip: Cut fudge into bite-size squares, wrap in wax paper, and place in decorative tins or mason jars with ribbon.

Common Fudge Mistakes & How to Fix Them

Even the easiest Christmas fudge recipe can go sideways if the chocolate overheats or the mixture sets too fast. Don’t worry — these are simple to troubleshoot. Here’s how to rescue your fudge and make sure every batch comes out perfectly creamy and gift-worthy.

Mistake 1: The Fudge Turned Grainy or Gritty

What happened: The sugar or chocolate was heated too quickly or stirred too aggressively, causing crystals to form.
How to fix it:

• Add 1–2 tablespoons of sweetened condensed milk or cream.
• Reheat gently over low heat, stirring just until smooth again.
• Next time, melt everything low and slow — and stop stirring once it’s glossy.

Mistake 2: The Fudge Didn’t Set (Too Soft)

What happened: It either didn’t chill long enough or had too much condensed milk.
How to fix it:

• Chill for another 1–2 hours to see if it firms up.
• Still too soft? Melt a few tablespoons of white chocolate, fold it in, and reset.

Mistake 3: The Chocolate Seized While Melting

What happened: White chocolate is delicate — if it overheats or even a drop of water gets in, it clumps up.
How to fix it:

• Remove from heat immediately.
• Stir in 1 teaspoon of coconut oil or butter until smooth again.

Mistake 4: The Colors Blended Into Brown

What happened: The red and green swirls were overmixed.
How to fix it:

• Don’t stress — it still tastes amazing!
• Cover with holiday sprinkles for a quick (and pretty) save.

Mistake 5: Fudge Cracked When Cutting

What happened: It was too cold or the knife wasn’t sharp enough.
How to fix it:

• Let the fudge sit at room temperature for 5–10 minutes before cutting.
• Use a warm knife (dip in hot water and dry between cuts) for perfect squares.

Remember — fudge is forgiving. Even if it’s not picture-perfect, it’ll still taste incredible (especially when it’s homemade and wrapped with love).

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Making homemade fudge is the easiest way to spread holiday cheer. Whether you’re gifting tins to friends or adding them to cookie platters, this best Christmas fudge recipe always gets rave reviews.

If you try it, leave a comment below and tag your photos on Pinterest so I can see your festive creations!

Looking for more edible gift ideas?
👉 Try my Candy Cane Fudge, Santa Hat Brownies, Christmas Light Cupcakes, Layered Christmas Chocolate Fudge, or Christmas Sugar Cookies.

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