Layered Christmas Fudge Recipe
My Fudge Journey (or Why I Have a Sweet Tooth in December!)
Okay, so every December, my kitchen turns into a cross between Willy Wonka’s factory and, well, a bit of a disaster zone. But it’s festive chaos! The first time I made this layered Christmas fudge, my cousin took one bite and declared me the queen of Christmas treats—which, honestly, might be my only real royal achievement. There was powdered sugar on the cat (don’t ask), sprinkles rolling under the fridge, and one deeply skeptical husband. (He came around, obviously.) Making fudge around here is probably my favorite holiday ritual—I mean, it gets me out of wrapping presents for at least a couple of hours. Plus, I still giggle remembering when I tried to layer too soon and ended up with a marbled mess. Bit of fudge wisdom: patience, my friend.
Why You’ll Love This Fudge (Besides the Sugar Hit…)
I usually make this when I want to feel like I’ve accomplished something fancy without, you know, actually fussing for hours. My family goes completely bonkers for the gooey chocolate layer (and I secretly love the white chocolate side the most, but shhh). Occasionally, I’ll try to get ahead and start this before my first coffee—which is always a mistake. Don’t do that. But if you just want something that looks impressive with minimal blood, sweat, or tears (except for the time I burnt my hand… story for another day), this is it. Oh, and you can play around with toppings as much as you like. Sometimes I think my kids only help so they can dump random candies on top—one year, we had jelly beans. Not my favorite, but apparently I was outvoted.
The Messy, Delicious Ingredients List
- 2 cups semi-sweet chocolate chips (sometimes I use dark if I’m feeling grown-up; any brand’s fine—my gran swore by Cadbury, but I’m not picky)
- 1 can (14 oz) sweetened condensed milk (the regular or low-fat stuff, whichever’s on sale—both work)
- 2 cups white chocolate chips (I grab Aldi’s because it melts just as well as Ghirardelli, at least in my experience)
- 4 tablespoons unsalted butter (salted is honestly okay too—this isn’t a soufflé; use what you’ve got)
- 1 teaspoon vanilla extract (imitation is fine; I can’t always find the real thing!)
- 1/4 to 1/2 teaspoon peppermint extract (optional, but I go heavy for more Christmassy vibes—your call)
- A handful of holiday sprinkles (or mini M&Ms, or even crushed up peppermint candies if you’re feeling extra)
Cooking This Fudge – My Chaotic Step-by-Step
- Line an 8×8 pan with parchment or tin foil. Grease it a little—basically, we don’t want a fudge brick stuck in the pan. (No parchment? Butter and patience work fine. I’ve pried fudge out with a metal spatula more times than I care to admit, ha!)
- Melt the chocolate chips with half the can of condensed milk and 2 tablespoons butter. I do this in the microwave, stirring every 30 seconds so it doesn’t go weird and grainy. Or you can use a pot on low and stir the heck out of it. Don’t forget the vanilla, and if you’re not adding peppermint here, just save it for the white chocolate layer. (This is where I usually sample a spoonful. For quality assurance.)
- Spread the chocolate layer in the pan. Try to get it even, but honestly, fudge is forgiving. Stick it in the fridge for 15-25 minutes—don’t rush this. I know it looks too thin but trust me, it sets up right.
- Melt white chocolate chips with the rest of the condensed milk and butter, plus whatever extract you fancy—for me, peppermint! Use the same stirring method. Pro tip: white chocolate can be fussy, so if it seizes a little just add a splash of milk and keep stirring like mad. It usually comes good.
- Pour the white chocolate layer over the chocolate base. Go gentle with the spatula so you don’t mix them too much, unless you’re into the marble look (which is legit, but not what we’re going for this time).
- Decorate with sprinkles, candies, or whatever your heart desires—or whatever your kids decide is festive. This is prime child labor territory, honestly.
- Chill for at least 2 hours—or if you’re me and forgot to check your fridge space, the freezer does it in about half the time. But the texture’s a bit fudgier (is that a word?) when set slowly.
- Cut into squares and try not to eat them all before company arrives. Or just eat them all and pretend you never made fudge in the first place.
Notes That Came Form Sheer Experience
- If the white chocolate won’t melt smooth, don’t panic! Just keep stirring—sometimes it’s just being moody.
- I once forgot to grease my pan. Fudge still tasted amazing, but I had to chisel it out. Learn form my mistakes, yeah?
- I really do think this tastes better the next day (if you can manage to save some!)
- More peppermint = more Christmassy, but it can overpower fast. Err on the small side if you aren’t sure.
Fudge Experiments I’ve Tried (And a Warning!)
- Added a dash of instant espresso to the chocolate layer—surprisingly good for adults, kids not so much.
- Crushed Oreos on top instead of sprinkles—delightful, but messy to cut. Wouldn’t do it for a potluck again.
- Tried making a third (red!) layer with food coloring. Didn’t look as festive as I hoped; more like something from a mad scientist’s lab. You’ve been warned.
What If You Don’t Have All the Right Gear?
So, ideally you’ll want a proper nonstick 8×8 pan, a spatula, and maybe a microwave-safe bowl. If you don’t, you can totally rig something up with a Tupperware (just don’t melt chocolate in it), or a random casserole dish—your fudge just might be taller or thinner. Honestly, use what you’ve got; rebels get the best fudge stories.
Fudge Storage: Real Talk
Pop the fudge in an airtight container, layer a bit of wax paper if you have it, and it’ll stay fresh for a week in the fridge. (Though honestly, in my house it never lasts longer than a day!) If you need to freeze it, wrap it well and it’ll be decent for a month or more—but the texture goes a *tiny* bit grainy after thawing, just so you know.
How I Like to Serve It (Aka My Christmas Plate Philosophy)
This fudge always winds up front and center on my Christmas cookie platter, stacked into cheerful, messy pyramids. My family likes it with hot cocoa (and if you want to make your own, I love this Homemade Hot Chocolate recipe). Occasionally I’ll wrap pieces in little wax-paper twists to hand out—my mom swears this is the only homemade gift her neighbors secretly hope for. Also: I’m firmly against perfectly even squares but you do you.
Pro Tips Right out of My Own Failures
- I rushed the chilling step once—don’t do it; the layers just smoosh together and taste fine but look like a toddler made them (which, I mean, sometimes is the case).
- If you see oily bits on top of melting chocolate, it’s probably gotten too hot. Actually, I find it works better if I melt gently and stir a lot rather than zap it full tilt. Less drama, more fudge.
- Don’t double the recipe unless you’ve got a giant bowl AND arms like Popeye. Learned that the hard way and had fudge on every surface.
FAQs, Because Apparently I’m the Fudge Hotline?
Why did my fudge turn grainy?
Ah, the classic! Usually means it got too hot, or seized up with a splash of water. Next time, go slower with the melting, and stir like you’re winning a race.
Can I use milk chocolate chips instead?
Yep, but it’ll be sweeter. I kinda prefer the semi-sweet for layered fudge, but it’s a fine swap if that’s what you’ve got hiding in the pantry.
Can I make this vegan?
Probably! Try coconut condensed milk and vegan-friendly chocolate chips. (I haven’t tried myself, so let me know how it goes on r/Baking—the folks there are way more adventurous.)
What if I melted the chocolate too much and it went weird?
Add a tiny bit of warm cream or milk and keep stirring—sometimes you can save it, sometimes you just get a lesson for next time. Happens to the best of us, mate.
Is a candy thermometer necessary?
No way, not for this fudge. Honestly, half the charm is skipping all the technical fuss of traditional fudge.
How far ahead can I make this for Christmas?
Couple days is perfect. The texture is actually great on day two or three—just keep it cold and don’t be surprised if you have to hide it from snacky houseguests.
And if you want to master more sweet snacks, I’ve found some amazing fudge-making tricks over at King Arthur Baking. They’re much better at not getting fudge on the dog.
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk, divided
- 1 cup white chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons holiday sprinkles
- 1/2 teaspoon red or green food coloring (optional)
Instructions
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1Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
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2In a microwave-safe bowl, combine chocolate chips and half of the sweetened condensed milk. Microwave in 30-second intervals, stirring until smooth. Mix in 1 tablespoon butter and a pinch of salt.
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3Pour the chocolate layer into the prepared pan, spreading evenly. Refrigerate for 15 minutes to set.
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4Meanwhile, melt white chocolate chips with the remaining sweetened condensed milk and 1 tablespoon butter in a separate bowl. Stir until smooth. Mix in vanilla extract and food coloring if using.
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5Pour the white chocolate mixture evenly over the chilled chocolate layer. Sprinkle the top with holiday sprinkles.
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6Refrigerate for at least 30 minutes, or until the fudge is firm. Lift out of the pan, cut into small squares, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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