Christmas Fudge

5 from 30 votes

Red and green swirled white chocolate fudge made with sweetened condensed milk and butter, chilled for three hours and cut into 64 squares.

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: Christmas Fudge Recipe

Servings: pieces

Calories: 79kcal

22 ounces white chocolate chips (two 11-ounce bags, Ghirardelli brand used)
14 ounces canned sweetened condensed milk
4 tablespoons unsalted butter, cold, cut into small cubes
¼ to ½ teaspoon red gel food coloring (AmeriColor brand used), start with ¼ teaspoon and add more until you reach the color you want
¼ to ½ teaspoon green gel food coloring, start with ¼ teaspoon and add more until you reach the color you want

Line an 8x8-inch straight-sided pan with parchment paper, leaving extra hanging over the sides. The overhang lets you lift the set fudge out in one piece for slicing.
Put the white chocolate chips, sweetened condensed milk and cold butter cubes in a medium saucepan over medium-low heat. Stir constantly for four to six minutes, until the chips are completely melted and the mixture is smooth, then take the pan off the heat.
Scoop one-third of the melted mixture into a small bowl. Stir in ¼ teaspoon of red gel food coloring, adding more as needed for the color you want, until the color is even with no white streaks.
Scoop another one-third into a second small bowl and stir in the green gel food coloring the same way, until the color is even with no white streaks. The last third stays white.
Spoon the white, red and green mixtures into the lined pan in random dollops until all of it is used.
Gently drag a wooden skewer or butter knife through the dollops to swirl the three colors into a decorative pattern across the top.
While the fudge is still soft, lay a small piece of parchment paper on top and press gently to smooth the surface, taking care not to smudge the swirl.
Refrigerate for three hours, until the fudge is set.
Use the parchment overhang to lift the fudge out of the pan and onto a cutting board. Cut it into 1-inch squares, 64 pieces in all, and serve.

Work quickly once the mixture is off the heat, because it starts to firm up fast. If a bowl gets too stiff, microwave it for 15 to 20 seconds and stir well. Overheated white chocolate can burn or seize, and then you'll need to start over with fresh chips.
Use good-quality white chocolate chips. I find they melt much more smoothly than generic or lower-quality brands.
Use a good-quality gel food coloring, not liquid. Liquid adds moisture that can make the white chocolate seize. Shades vary by brand, so start small and add a drop or two at a time.
Store in an airtight container in the refrigerator for up to one week, or freeze for up to two months. Thaw frozen fudge in the refrigerator before serving.
For a twist on Christmas fudge, my gingerbread fudge uses the same chips and sweetened condensed milk, with molasses and warm spices added.