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This Christmas fudge is rich, creamy, and festive, perfect for holiday gatherings or as a homemade gift. It combines smooth dark chocolate with sweetened condensed milk for a velvety texture, finished with colorful sprinkles that bring a cheerful touch to any dessert table.
I first made this fudge on a snowy December evening, and since then, it has become a go-to treat for every holiday season. My friends always ask for the recipe because it balances sweet and rich so perfectly.
Ingredients
- Unsalted butter cubed: adds creaminess and prevents sticking, use fresh high-quality butter for the best flavor
- Dark chocolate chips 60 to 70 percent cacao: for a rich chocolate taste without being too bitter, choose good quality chocolate to enhance the fudge experience
- Sweetened condensed milk: the secret to a smooth, creamy texture that doesn’t require traditional sugar and cream cooking
- Pure vanilla extract: adds warmth and depth to the chocolate flavor
- Kosher salt: balances sweetness and heightens the chocolate notes
- Christmas sprinkles: for festive color and texture, feel free to select your favorite style or colors to personalize your fudge
Step-by-Step Instructions
- Sauté the Base:
- Butter an 8-inch square baking pan and line it with parchment paper leaving a two-inch overhang on opposite sides to lift the fudge out easily. This prep helps keep your fudge intact and makes cleanup simple.
- Melt the Ingredients:
- Place butter, chocolate chips, sweetened condensed milk, vanilla extract, and kosher salt in a medium saucepan over medium heat. Stir constantly with a rubber spatula for about five minutes until the mixture is fully melted and smooth. Constant stirring prevents scorching and achieves that velvety texture.
- Pour and Decorate:
- Transfer the smooth fudge mixture into the prepared pan and smooth the top with your spatula. Sprinkle the Christmas sprinkles evenly over the top for a festive look.
- Chill and Set:
- Refrigerate the fudge until firm which takes a minimum of two hours and can be up to a day. This ensures the fudge sets well for clean cutting.
- Cut and Serve:
- Run a sharp knife around the edges of the pan to loosen the fudge. Use the parchment paper overhang to lift it out gently and place it on a cutting board. If the fudge resists, wait five minutes to let it warm slightly and then try again. Cut into small squares about one and a half inches each.
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My favorite part is the smooth chocolate mixture before it sets, which always tempts me to sneak a spoonful. This fudge brings back memories of baking with my family as kids, especially the excitement of choosing sprinkles and waiting for it to set.
Storage Tips
Store your fudge tightly covered in an airtight container in the refrigerator to keep it fresh and prevent it from absorbing other fridge odors. If you want to keep it longer, wrap the fudge blocks tightly in plastic wrap before placing them in a freezer-safe bag. Thaw in the fridge overnight before serving to preserve texture and flavor.
Ingredient Substitutions
You can swap dark chocolate chips with semi-sweet chips if you prefer less bitterness but keep the cocoa percentage above fifty for richness. For a dairy-free version try using vegan butter and a plant-based condensed milk substitute although the texture will be slightly different. If you don’t have kosher salt, use regular table salt but reduce the amount slightly.
Serving Suggestions
This fudge is perfect served alongside holiday cookies or as part of a dessert platter with nuts and dried fruit. Pop small fudge squares into festive cupcake liners to turn them into easy-to-grab party treats or gift box goodies. A cup of hot cocoa or coffee pairs beautifully with the richness.
Cultural Context
Fudge has long been a holiday favorite in many households across North America especially during Christmas. Its origins trace back to the late 19th century and it has evolved to include countless variations. Adding sprinkles and rich chocolate is a modern touch that makes it extra special during the festive season.
Commonly Asked Questions
- → What chocolate is best for rich fudge?
Dark chocolate chips with 60% to 70% cacao provide a deep, intense flavor and smooth texture ideal for fudge.
- → Why use sweetened condensed milk in fudge?
Condensed milk adds creaminess and sweetness, helping achieve a smooth and dense fudge consistency.
- → How do I prevent fudge from sticking to the pan?
Butter the pan thoroughly and line it with parchment paper leaving an overhang to easily lift out the set fudge.
- → Can I add toppings to the fudge before chilling?
Yes, toppings like festive sprinkles add texture and a decorative touch just before the fudge sets.
- → How long should fudge chill before cutting?
Refrigerate for at least 2 hours, up to 1 day, until firm enough to slice cleanly into squares.