The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Christmas Fudge is a classic chocolate fudge that is creamy and smooth. It’s easy to make and perfect for holiday parties and gifts.
This recipe makes twelve large pieces for approximately $5.76! You cannot buy this much fudge anywhere else for this price! It works out to cost about $0.48 per serving.
The holiday season and its traditions come with lots of fun and family time. However, there is also an unwanted sense of busyness and rushing around.
We are here to help make one thing in your life a little bit easier. This Christmas Fudge recipe only uses four ingredients and takes five minutes to prep.
No double boiler or candy thermometer is required for this recipe, so it is super simple. Yet, the result is creamy and rich. This is a festive and classic holiday treat no one wants to miss out on but sometimes we do because we do not have the time to get to it.
Now you can have your fudge and eat it too! Or gift it on a holiday tray for friends and family.
Ingredients & Estimated Cost:
How To Make Christmas Fudge
- First, prep the pan by lining it with parchment paper and spraying it with non-stick cooking spray.
- Next, microwave the sweetened condensed milk and chocolate chips.
- Stir until melted.
- Add the vanilla and pour the fudge into the baking pan.
- Spread the sprinkles on top.
- Finally, place the fudge in the fridge to set. When finished, cut into squares for serving.
***For complete recipe instructions and a recipe video, see the recipe card below.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Any chocolate will work in this recipe; dark chocolate is especially delicious.
- Add ½ teaspoon of flakey sea salt for a sweet and salty fudge.
- Add ¾ cup of toasted nuts like walnuts, pecans, and peanuts to the fudge.
Serve: After the fudge is set, cut it into squares, and serve.
Store: Store in an airtight container in the fridge for up to three weeks.
Freeze: Place fudge in an airtight container and freeze for up to 3 months. This is a great recipe to make during October when the holiday season isn’t as busy. Freeze the fudge and have it ready for December. You’ll be so glad you did!
Sweetened condensed milk can be cooked at high temperatures without curdling, which makes it perfect for making fudge. Evaporated milk, therefore, is not a good option to use as a substitute as it does not work the same way as condensed milk.
Any chocolate will work with this recipe. We use semi-sweet chocolate chips in the recipe, but dark chocolate would also be delicious.
When fudge is stored correctly, in an airtight container, in the refrigerator, it will stay fresh for up to three weeks. We don’t know which is more amazing: how long the fudge lasts or if you have any fudge leftover to last that long in the fridge!
GET KIDS INVOLVED
Ages 2-3: Practice those counting skills with your little one while cutting the fudge into pieces.
Ages 4-5: Have your child pour the sprinkles on top of the wet fudge. This will be a fun and easy activity for them.
Ages 6-8: This is a great recipe to teach your child how to use the microwave. Once they have learned that concept, they can quickly master this recipe.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
This is a great gift for neighbors during the holiday that will not break the bank!
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- 8×8-inch baking dish
- Microwave-safe bowl
- mixing spoon
- measuring cups
- offset spatula
- Measuring spoons
- 14 ounce can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 Tablespoons Christmas sprinkles
- Line an 8×8-inch baking pan with parchment paper and lightly spray it with non-stick cooking spray.
- Add the sweetened condensed milk and chocolate chips to a large, microwave-safe bowl. Microwave them on high for 1 minute. Stir. If the chocolate has not fully melted, microwave for an additional 30 seconds.
- Add the vanilla and stir to combine. Transfer the fudge to the parchment-lined baking sheet and spread it into an even layer out using an offset spatula.
- While the fudge is still wet, distribute the sprinkles evenly over the top.
- Place the fudge in the fridge to set for one hour.
- Once the fudge is set, slice it into squares and serve.
- Store any leftover fudge in an airtight container in the refrigerator for up to 2 days.
- You must use sweetened condensed milk in this recipe, not evaporated milk.
- For a sweet and salty fudge, add ½ teaspoon flakey sea salt on top.
- If the fudge is too hard to cut, allow it to sit at room temperature for 10 minutes. Additionally, running your knife under hot water before slicing will ensure smooth, easy slices.