Easy Christmas Fudge Recipe
My family goes nuts for this stuff. I remember one year, I made a double batch and left it on the counter to cool. I went upstairs for, like, five minutes, and when I came back down, my husband, Dave, was standing there with a spoon, looking all sheepish, and half the fudge was gone. He tried to blame the dog, but Max is not a fudge hound… he went on a sugar high all night… Let’s just say, this has become a non-negotiable Christmas tradition in our house. If there’s no fudge, there’s no peace. It’s that serious.
Why You’ll Love This Easy Christmas Fudge Recipe
Okay, so why should you bother making this when you could just, ya know, buy some at the store? Here’s the real deal:
- It’s ridiculously easy. Like, dump-everything-in-a-pot easy. Even I can do it after a glass of wine.
- It tastes like a million bucks, even though it costs, like, five. Winning!
- It makes your house smell like Santa’s workshop. Or at least a really delicious candle.
- You can customize it! Throw in nuts, sprinkles, marshmallows, whatever floats your Christmas boat.
- It disappears FAST. No awkward leftover desserts hanging around for weeks.
How to Make It
Alright, so first things first, grab all your stuff. You know, the usual suspects: chocolate chips, sweetened condensed milk (don’t get the evaporated stuff, that’s a disaster waiting to happen), butter, vanilla, and whatever fun extras you’re feeling.
Melt the chocolate chips, condensed milk, and butter together in a saucepan over low heat. Keep stirring it, though, or you’ll end up with a burnt, crusty mess. Trust me, I know. Once it’s all smooth and melty, take it off the heat and stir in the vanilla and your mix-ins.
Pour the whole shebang into a lined square pan – parchment paper is your best friend here, trust me. Then spread it out evenly and throw on your sprinkles or nuts or whatever. Pop that baby in the fridge for a few hours, or, if you’re impatient like me, the freezer for a bit. Cut it into squares and try not to eat it all in one sitting. I usually fail at that last part.
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Ingredient Notes
- Chocolate Chips: Semi-sweet is my go-to, but milk chocolate works too if you’re into that super-sweet thing. Just don’t use unsweetened unless you want fudge that tastes like sadness.
- Sweetened Condensed Milk: Don’t even think about using evaporated milk. It’s not the same thing, and your fudge will be a grainy nightmare.
- Butter: Real butter, people! Margarine just doesn’t cut it here. You want that creamy, buttery goodness. Salted or unsalted works, just adjust the salt level if you’re using salted.
- Vanilla Extract: Don’t skimp on the vanilla! It adds that little something-something that makes the fudge extra special.
- Sprinkles/Nuts/Etc.: Go wild! This is where you can really personalize your fudge. I like to use holiday sprinkles, chopped walnuts, or even mini marshmallows. One time I added crushed candy canes, and it was a total hit!
Recipe Steps:
- Melt chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat, stirring constantly.
- Remove from heat and stir in vanilla and desired mix-ins.
- Pour mixture into a parchment-lined square pan.
- Spread evenly and add toppings.
- Refrigerate for at least 2 hours or freeze for faster setting.
- Cut into squares and serve.
What to Serve It With
Honestly? Nothing. Just eat it straight up. But if you’re feeling fancy, you could put it on a platter with some other Christmas cookies or serve it with a scoop of vanilla ice cream. Or a glass of milk. Or a shot of Bailey’s. You do you.
Tips & Mistakes
- Low and slow is the key. Don’t crank up the heat to try to melt the chocolate faster. You’ll just burn it.
- Stir, stir, stir! Keep stirring the mixture constantly to prevent it from sticking to the bottom of the pan.
- Don’t overcook it. Once the chocolate is melted and the mixture is smooth, take it off the heat. Overcooking will make the fudge dry and crumbly.
- Line your pan! Trust me on this one. It’ll make your life so much easier when it comes time to cut the fudge.
- Let it set completely. I know it’s tempting to dig in early, but resist the urge! The fudge needs time to firm up in the fridge or freezer.
Storage Tips
Okay, so if you somehow manage to not eat all the fudge immediately, you can store it in an airtight container in the fridge for up to a week. Or, you can freeze it for longer storage. Just wrap it tightly in plastic wrap and then put it in a freezer bag. It’ll keep for a couple of months. And yes, you can totally eat it straight from the fridge. Or even for breakfast. Don’t judge.
Variations and Substitutions
- Different chocolate: Use dark chocolate, white chocolate, or even a mix of different chocolates.
- Nuts: Add chopped walnuts, pecans, almonds, or whatever your favorite nuts are.
- Extracts: Experiment with different extracts, like peppermint, almond, or even coffee extract.
- Candy: Add crushed candy canes, mini marshmallows, or chopped-up chocolate bars.
- Peanut Butter: A swirl of peanut butter on top before it sets is HEAVEN.
- No Condensed Milk: Okay, I haven’t actually tried this, but I’m guessing you could probably use something like coconut cream… but I wouldn’t bet the farm on it. Let me know if you try it, though!
Frequently Asked Questions
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Easy Christmas Fudge Recipe
Ingredients
Main Ingredients
- 3 cups semi-sweet chocolate chips or dark chocolate chips
- 1.5 cups sweetened condensed milk one 14 oz can
- 0.25 cup unsalted butter cut into pieces
- 1 teaspoon vanilla extract
- 0.5 cup peppermint candies crushed for topping
Instructions
Preparation Steps
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang to lift the fudge out easily.
- In a saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until the chocolate is completely melted and the mixture is smooth, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract until well combined.
- Pour the mixture into the prepared baking pan and spread evenly.
- Sprinkle the crushed peppermint candies over the top, pressing them slightly into the fudge.
- Refrigerate for at least 2 hours or until the fudge is firm.
- Lift the fudge out of the pan using the parchment paper overhang and cut into squares.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
