Christmas Fudge Recipe
Easy Homemade Christmas Fudge Recipe (Traditional + Healthy Swaps)
There’s something magical about a tray of fudge cooling on the counter while cinnamon and pine fill the house — my childhood holiday staple. This Christmas Fudge Recipe is the one I reach for when I want an easy, crowd-pleasing sweet that looks festive and tastes like nostalgia. It’s perfect for holiday cookie exchanges, gifting in pretty jars, or tucking into a dessert platter after a cozy Sunday family meal.
Whether you want a quick no-fuss version to make with the kids, a traditional stovetop fudge for the baker in you, or a healthier twist, I’ll walk you through simple steps and swaps so your holidays are a little sweeter.
🧂 Ingredients (Classic Easy Version)
- 3 cups (18 oz) semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans or walnuts (optional)
- Festive toppings: crushed candy canes, red & green sprinkles, or chopped dried cranberries (optional)
Notes: This classic version is quick, creamy, and requires no candy thermometer.
👩🍳 Directions (Easy Microwave/Stovetop Method)
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat (or a microwave-safe bowl), combine chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until smooth and glossy — about 5 to 8 minutes on the stove, or microwave in 30-second bursts stirring between each until smooth (about 1 to 2 minutes total). Tip: Use low heat and patience to avoid scorching.
- Remove from heat, stir in vanilla extract and a pinch of salt. Fold in nuts if using.
- Pour the melted mixture into the prepared pan and smooth the top with a spatula. Sprinkle festive toppings now so they stick as the fudge firms.
- Chill in the refrigerator for at least 2 hours, or until firm. For quicker setting, place in the freezer for 30–45 minutes.
- Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares. Let sit at room temperature for 10–15 minutes before serving so flavors mellow.
Total active time: ~15 minutes. Chill time: ~2 hours.
👩🍳 Directions (Traditional Cooked Fudge Method — optional)
- Line an 8×8 pan with parchment.
- In a heavy-bottomed saucepan combine 2 cups granulated sugar, 1/2 cup milk, 1/4 cup unsalted butter, and 1/8 teaspoon salt. Bring to a boil over medium heat, stirring until sugar dissolves.
- Clip a candy thermometer to the pan and boil without stirring until it reaches the soft-ball stage (236°F / 113°C), about 10–15 minutes. (Tip: If you don’t have a thermometer, drop a small amount into cold water — it should form a soft, pliable ball.)
- Remove from heat, add 2 cups semi-sweet chocolate chips and 1 teaspoon vanilla. Beat vigorously by hand until the mixture loses gloss and thickens (5–10 minutes).
- Quickly spread into the pan, cool, and cut once set.
This method yields a classic, slightly grainier texture that tastes like old-fashioned holiday fudge.
💡 Tips & Variations
- Vegan: Use dairy-free chocolate chips + a 14-oz can of full-fat coconut milk or coconut condensed milk. Swap butter for coconut oil. Chill until firm.
- Keto / Low-carb: Use sugar-free chocolate chips and replace sweetened condensed milk with a homemade version (heavy cream reduced with erythritol) or use a cream + butter + powdered erythritol base. Keep portions small.
- Gluten-free: Fudge is naturally gluten-free — just check toppings and chocolate labels for cross-contamination warnings.
- Add-ins: Try chopped peppermint, toasted coconut, mini marshmallows, or a swirl of peanut butter.
- Presentation: Cut into small 1-inch squares and wrap in wax paper for gifting. Pack in airtight tins with parchment layers to avoid sticking.
- Storage: Refrigerate in an airtight container for up to 2 weeks. Freeze for up to 3 months (thaw in refrigerator overnight). Let come to room temperature a bit before serving for best texture.
- Make-ahead: You can prepare fudge up to a month in advance and freeze — perfect for busy holiday planning.
🩺 Health & Lifestyle Tie-in
While fudge is a festive treat rather than a daily health food, small swaps make a meaningful difference: choose dark chocolate (70%+) for more antioxidants and slightly less sugar, or add nuts for extra protein and heart-healthy fats. Making mindful choices during the holidays can support well-being long-term — and small habits add up, possibly lowering healthcare expenses down the road. Treats like this are best enjoyed in moderation alongside balanced meals.
SEO & Serving Ideas (Quick Notes for Hosts)
- Search-friendly tips: Try titles like “Easy Homemade Christmas Fudge Recipe,” “Traditional Christmas Fudge,” or “Healthy Christmas Fudge” to match different search intents.
- Serve fudge on a dessert board with cookies, spiced nuts, and fresh fruit. It’s also a lovely edible gift — package in cellophane bags with a ribbon and a handwritten note.
❤️ Conclusion
This Christmas Fudge Recipe is one of those warm, simple classics that brings people together — whether you make the easy microwave version with the kids or take on the traditional stovetop method for bragging rights. If you make it, please drop a photo in the comments or tag me on social — I’d love to see your festive variations and gifting ideas. Happy baking and merry moments!
Christmas Fudge
Ingredients
Method
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat (or a microwave-safe bowl), combine chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until smooth and glossy — about 5 to 8 minutes on the stove, or microwave in 30-second bursts stirring between each until smooth (about 1 to 2 minutes total). Tip: Use low heat and patience to avoid scorching.
- Remove from heat, stir in vanilla extract and a pinch of salt. Fold in nuts if using.
- Pour the melted mixture into the prepared pan and smooth the top with a spatula. Sprinkle festive toppings now so they stick as the fudge firms.
- Chill in the refrigerator for at least 2 hours, or until firm. For quicker setting, place in the freezer for 30–45 minutes.
- Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares. Let sit at room temperature for 10–15 minutes before serving so flavors mellow.
- Line an 8×8 pan with parchment.
- In a heavy-bottomed saucepan combine granulated sugar, milk, unsalted butter, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
- Clip a candy thermometer to the pan and boil without stirring until it reaches the soft-ball stage (236°F / 113°C), about 10–15 minutes.
- Remove from heat, add chocolate chips and vanilla. Beat vigorously by hand until the mixture loses gloss and thickens (5–10 minutes).
- Quickly spread into the pan, cool, and cut once set.
