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Christmas Fudge Recipe
Ash Tyrrell

Christmas Fudge Recipe

I just made this Christmas fudge myself, and I can’t wait to share it with you. After stirring the chocolate, condensed milk, and butter while the sweet aroma floated through the house, I knew this was a holiday treat worth telling everyone about. It’s rich, creamy, and surprisingly straightforward to make.
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Total Time 2 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter cut into cubes — helps give a silky richness and prevents the chocolate from seizing.
  • 2½ cups dark chocolate chips around 14 oz, ideally 60–70% cacao — stronger chocolate gives depth and less sweetness.
  • 1 14-oz can sweetened condensed milk — this is the “shortcut” base that gives creamy texture without needing to cook sugar syrup.
  • 1 teaspoon pure vanilla extract — adds aromatic warmth and balances chocolate.
  • ½ teaspoon kosher or fine salt — enhances chocolate flavor without making it salty.
  • 2 to 3 tablespoons Christmas sprinkles or crushed candy cane, chopped nuts — optional decorative topping.

Method
 

  1. I first buttered my 8×8 pan lightly and lined it with parchment, leaving an overhang on two opposite sides so I could lift the block out later.
  2. In a medium saucepan over medium heat, I added the butter, dark chocolate chips, sweetened condensed milk, vanilla, and salt. I stirred constantly until everything melted together into a smooth, uniform mixture.
  3. Then I poured the melted fudge into the lined pan, smoothing the top with a spatula (I sometimes press the bottom of a measuring cup to flatten). I sprinkled on my festive sprinkles before the fudge set.
  4. I placed the pan in the refrigerator and let it chill for about 2 hours. After that, I ran a knife around the edges, lifted the fudge using the parchment overhang, and cut it into small squares.

Notes

  • Always stir continuously while melting — chocolate burns fast.
  • If the fudge is hard to lift, let it sit at room temperature for 5 minutes, then try again.
  • Trim the edges after removing from pan for cleaner pieces.
  • Store layers between parchment paper to prevent sticking.
  • Use a sharp, warmed knife (dip in hot water and wipe dry) for cleaner cuts.