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This Christmas fudge has become my go-to treat during the holiday season. Its rich chocolate flavor combined with a smooth, creamy texture makes it irresistible at family gatherings and a perfect gift to share with friends.
I first made this fudge one chilly December afternoon. It quickly became a family favorite with everyone asking for seconds by the evening.
Ingredients
- Unsalted butter cubed: helps create a silky and smooth texture, choose high-quality butter for best flavor
- Dark chocolate chips 60 to 70 percent cacao: provides a rich, deep chocolate taste, look for good quality chocolate for richness
- Sweetened condensed milk: adds sweetness and creaminess, making the fudge creamy without graininess
- Pure vanilla extract: enhances all the chocolate flavors, use pure, not imitation, for the best aroma
- Kosher salt: balances the sweetness and intensifies flavors, coarse salt works fine as long as it dissolves well
- Christmas sprinkles: for vibrant color and festive appeal, make sure the sprinkles are edible and non-melting for best results
Step-by-Step Instructions
- Butter the Pan:
- Butter an 8 by 8 inch baking pan generously, then line it with parchment paper leaving a two-inch overhang on two opposite sides for easy removal later. This step prevents sticking and makes lifting out the fudge a breeze.
- Melt the Ingredients:
- In a medium saucepan over medium heat, combine the cubed butter, dark chocolate chips, sweetened condensed milk, vanilla extract, and kosher salt. Stir constantly with a rubber spatula to prevent burning. Keep cooking until all chocolate chips have melted into a smooth, glossy mixture. This should take about five minutes. Consistent stirring is key to avoiding graininess.
- Pour and Chill:
- Pour the melted chocolate mixture into the prepared pan, spreading evenly. Sprinkle the Christmas sprinkles on top right away so they stick to the fudge. Transfer the pan to the refrigerator and chill until fully set. This takes at least two hours but you can leave it up to a full day for convenience.
- Cut and Serve:
- Once set, run a sharp knife along the edges to loosen the fudge. Lift it out using the parchment overhang and place it on a cutting board. If it resists, let it sit at room temperature for five minutes to soften slightly. Cut into small one and a half inch squares. These bite-sized pieces are perfect for sharing.
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My favorite part of this recipe is the creamy texture that melts in your mouth. I still remember the first Christmas my daughter helped sprinkle the colorful toppings on top, her eyes lighting up with joy at the simple magic of making fudge together.
Storage Tips
Store the fudge in an airtight container in the refrigerator to maintain its creamy texture and keep it from drying out. Layer pieces with parchment paper if stacking to prevent sticking. For longer storage, tightly wrap individual pieces and freeze them in a freezer-safe container. Thaw in the fridge before serving for best texture.
Ingredient Substitutions
You can use milk chocolate chips for a sweeter, milder fudge, though it will be less rich. For a dairy-free option, substitute coconut milk condensed milk alternatives and vegan butter. Flavored extracts like peppermint add a seasonal twist if vanilla is not preferred. Experiment with different sprinkles or chopped nuts for texture variations.
Serving Suggestions
Serve Christmas fudge on a festive platter alongside other holiday treats like peppermint bark, gingerbread cookies, or spiced nuts. It pairs beautifully with a cup of hot coffee or peppermint tea. Wrapping pieces individually in colorful foil makes for delightful stocking stuffers or small gifts.
Cultural Context
Fudge has been a beloved confection in America since the late 19th century and is closely associated with holidays and celebrations. Its simplicity and rich flavor have made it a staple at Christmas parties and family gatherings throughout generations, evoking nostalgia and the spirit of sharing.
Pro Tips
- Use a rubber spatula for constant stirring during melting to prevent burning and ensure smooth texture
- Don’t skip buttering and lining the pan to make removal easy and keep the fudge intact
- Let fudge rest at room temperature briefly if too hard to cut to avoid cracking
Common Recipe Questions
- → What kind of chocolate is best for this fudge?
Dark chocolate chips with 60% to 70% cacao provide a rich and balanced flavor that complements the sweetness well.
- → Can I use salted butter instead of unsalted?
Unsalted butter is preferred to control salt levels, but salted butter can be used if you reduce or omit the added kosher salt.
- → How long should I chill the fudge before cutting?
Refrigerate for a minimum of 2 hours until completely firm. You can chill up to 1 day for best results.
- → What’s the best way to cut the fudge without it sticking?
Use a sharp knife and lift the fudge out of the pan using the parchment paper edges. Warming the knife slightly can help make cleaner cuts.
- → Are the sprinkles necessary?
Sprinkles add festive color and texture but can be omitted or substituted with nuts or other toppings based on preference.