18 Delicious Christmas Fudge Recipes Easy

Get ready to sweeten your holiday season with our collection of 18 Delicious Christmas Fudge Recipes Easy! Whether you’re a fudge fanatic or looking for the perfect homemade gift, these easy-to-make treats are sure to spread cheer. From classic chocolate to festive peppermint twists, there’s a recipe here to satisfy every sweet tooth. Let’s dive into these irresistible confections that promise to make your Christmas even merrier!

Classic Chocolate Christmas Fudge

Kick off your holiday baking with this Classic Chocolate Christmas Fudge. It’s rich, creamy, and just the thing to satisfy your sweet tooth during the festive season.

Ingredients

• 3 cups semi-sweet chocolate chips (I love the extra richness they bring)
• 1 can (14 oz) sweetened condensed milk (the secret to that perfect fudge texture)
• 1/4 cup unsalted butter (room temp makes it easier to mix)
• 1 tsp vanilla extract (pure vanilla for the best flavor)
• A pinch of salt (just a dash to balance the sweetness)
• 1/2 cup chopped nuts (optional, but walnuts add a nice crunch)

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until everything is melted and smooth. Tip: Keep the heat low to avoid scorching the chocolate.
3. Remove the saucepan from the heat and stir in the vanilla extract and salt. If you’re using nuts, fold them in now.
4. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Tip: A quick tap of the pan on the counter helps remove any air bubbles.
5. Refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut. Tip: For clean cuts, use a hot knife.
6. Once set, lift the fudge out of the pan using the parchment overhang and cut into small squares.

Just like that, you’ve got a batch of decadent fudge that’s irresistibly smooth and chocolatey. Serve it on a festive platter or package it up as a sweet homemade gift.

Peppermint White Chocolate Fudge

Zesty and sweet, this peppermint white chocolate fudge is the perfect treat to whip up when you’re craving something indulgent yet refreshing. You’ll love how easy it is to make, and the festive peppermint crunch makes it a hit at any gathering.

Ingredients

• 3 cups white chocolate chips (I swear by Ghirardelli for the creamiest texture)
• 1 can (14 oz) sweetened condensed milk (stick to the name brands for the best consistency)
• 1/4 cup unsalted butter (cut into chunks for easier melting)
• 1 tsp peppermint extract (a little goes a long way, so measure carefully)
• 1/2 cup crushed peppermint candies (for that festive crunch and color)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Melt over low heat, stirring constantly until smooth. Tip: Keep the heat low to prevent the chocolate from seizing.
3. Remove the saucepan from heat and stir in the peppermint extract until fully incorporated.
4. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
5. Sprinkle the crushed peppermint candies evenly over the top, gently pressing them into the fudge. Tip: Do this quickly before the fudge starts to set.
6. Refrigerate for at least 2 hours, or until firm. Tip: For cleaner cuts, let the fudge sit at room temperature for 10 minutes before slicing.
7. Use the parchment overhang to lift the fudge out of the dish, then cut into squares.

Kick back and enjoy this creamy, minty delight as a festive dessert or package it up for a sweet homemade gift. The contrast between the smooth white chocolate and the crunchy peppermint makes every bite a little celebration.

Salted Caramel Christmas Fudge

This time of year calls for something sweet, and what better way to indulge than with a batch of homemade salted caramel fudge? It’s the perfect blend of creamy, sweet, and just a hint of salt to balance it all out.

Ingredients

• 2 cups granulated sugar (I find Domino brand works best for a smooth texture)
• 1/2 cup unsalted butter (go for the good stuff, like Kerrygold, for richer flavor)
• 1 cup heavy cream (make sure it’s cold for best results)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 tsp sea salt (I love using Maldon for its flaky texture)
• 1 cup white chocolate chips (Ghirardelli melts like a dream)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until the butter melts.
3. Once the butter is melted, stop stirring and bring the mixture to a boil. Use a candy thermometer to reach exactly 238°F (soft-ball stage).
4. Remove from heat and quickly stir in the vanilla extract and sea salt. Tip: Work fast to prevent the mixture from setting too soon.
5. Add the white chocolate chips and stir until completely melted and smooth. Tip: If the chips aren’t melting, place the saucepan back on low heat for a few seconds.
6. Pour the mixture into the prepared pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours. Tip: Resist the urge to refrigerate, as it can cause the fudge to sweat.
7. Once set, lift the fudge out using the parchment overhang and cut into 1-inch squares.

Zesty with a creamy melt-in-your-mouth texture, this fudge is a holiday must-have. Try topping each piece with a tiny sprinkle of sea salt for an extra pop of flavor, or layer them in a festive tin for gifting.

Eggnog Fudge with Nutmeg

Alright, let’s dive into making this cozy, holiday-inspired treat that’s sure to impress. Eggnog fudge with nutmeg is like capturing the essence of the season in a bite-sized piece of heaven.

Ingredients

• 3 cups white chocolate chips (I swear by Ghirardelli for that smooth melt)
• 1 can (14 oz) sweetened condensed milk (the secret to creamy fudge)
• 1/2 cup eggnog (go for the full-fat version for richer flavor)
• 2 tbsp unsalted butter (room temp makes it easier to blend)
• 1 tsp vanilla extract (pure vanilla adds depth)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• Pinch of salt (just a pinch to balance the sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and eggnog. Cook over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
3. Tip: Keep the heat low to prevent the chocolate from seizing. Patience is key here.
4. Remove the saucepan from the heat. Stir in the butter, vanilla extract, nutmeg, and salt until everything is well combined and the butter is fully melted.
5. Tip: If the mixture seems too thick, a splash more eggnog can loosen it up.
6. Pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
7. Sprinkle a little extra nutmeg on top for that festive touch.
8. Tip: For cleaner cuts, chill the fudge for at least 3 hours before slicing.
9. Once set, lift the fudge out of the pan using the parchment overhang and cut into squares.

Creamy, rich, and packed with that signature eggnog flavor, this fudge is a holiday must-make. Try serving it alongside a cup of hot cocoa for the ultimate cozy dessert experience.

Gingerbread Fudge with Molasses

Kick off your holiday baking with this cozy gingerbread fudge that’s packed with deep molasses flavors. It’s the perfect sweet treat to share or hoard for yourself—no judgment here!

Ingredients

• 3 cups white chocolate chips (I swear by Ghirardelli for the smoothest melt)
• 1 can (14 oz) sweetened condensed milk (the sticky sweet backbone of our fudge)
• 1/4 cup molasses (go for the robust flavor of blackstrap if you dare)
• 1 tsp ground ginger (freshly ground gives the best zing)
• 1/2 tsp cinnamon (because what’s gingerbread without it?)
• 1/4 tsp ground cloves (just a pinch for that warm spice kick)
• 1/4 tsp salt (to balance all that sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until the chips are fully melted—about 5 minutes. Tip: Keep the heat low to avoid scorching the chocolate.
3. Remove the saucepan from heat. Quickly stir in the molasses, ginger, cinnamon, cloves, and salt until everything is well combined. Tip: Work fast here to keep the mixture smooth before it starts to set.
4. Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut. Tip: For clean cuts, warm your knife under hot water and dry it before slicing.

Mmm, this fudge is irresistibly creamy with a spicy gingerbread punch. Try topping squares with a dollop of whipped cream or crumbling over vanilla ice cream for an extra decadent dessert.

Cranberry Orange White Chocolate Fudge

Let’s dive into making something that’ll wow your taste buds and impress your friends. This cranberry orange white chocolate fudge is a sweet, tangy, and creamy treat that’s perfect for any occasion.

Ingredients

• 3 cups white chocolate chips (I love Ghirardelli for their smooth melt)
• 1 can (14 oz) sweetened condensed milk (stick to the classic, no substitutes here)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup dried cranberries (chopped roughly for that perfect bite)
• Zest of 1 large orange (freshly grated, please!)
• 1 tbsp unsalted butter (for greasing the pan, because nobody likes stuck fudge)

Instructions

1. Grease an 8×8 inch baking pan with the unsalted butter, ensuring every corner is covered to prevent sticking.
2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 5 minutes.
3. Remove the saucepan from heat and quickly stir in the vanilla extract, dried cranberries, and orange zest until everything is well combined.
4. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
5. Let the fudge cool at room temperature for about 2 hours, then refrigerate for another 2 hours until it’s firm to the touch.
6. Once set, cut the fudge into 1-inch squares using a sharp knife. For clean cuts, wipe the knife with a warm, damp cloth between slices.

Enjoy the creamy texture and the burst of flavors from the cranberries and orange zest. These little squares are perfect for gifting or serving at your next gathering—just try not to eat them all yourself!

Rocky Road Christmas Fudge

Hey, you know those holiday treats that are so good they disappear before you can even say ‘Merry Christmas’? This Rocky Road Christmas Fudge is one of those. It’s rich, chocolatey, and packed with all the good stuff—marshmallows, nuts, and a sprinkle of holiday magic.

Ingredients

• 3 cups semi-sweet chocolate chips (I like Ghirardelli for that smooth melt)
• 1 can (14 oz) sweetened condensed milk (trust me, this is the secret to creamy fudge)
• 1 cup mini marshmallows (the more, the merrier, right?)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine the chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until the chocolate is fully melted and the mixture is smooth—about 5 minutes.
3. Remove from heat and quickly stir in the vanilla extract and a pinch of salt. Tip: Work fast here to keep the fudge from setting too soon.
4. Fold in the mini marshmallows and chopped walnuts until evenly distributed. Tip: Save a handful of each to sprinkle on top for a pretty finish.
5. Pour the mixture into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved marshmallows and walnuts on top.
6. Chill in the refrigerator for at least 2 hours, or until the fudge is firm. Tip: For clean cuts, use a hot knife to slice the fudge.

Best enjoyed cold, this fudge is a delightful mix of creamy and crunchy. Serve it on a festive platter or package it up as a sweet holiday gift—either way, it’s sure to be a hit.

Maple Walnut Fudge

Hey, have you ever had one of those days where only something sweet and rich will do? This maple walnut fudge is your answer—creamy, dreamy, and packed with that unmistakable maple goodness.

Ingredients

• 2 cups granulated sugar (because let’s be honest, it’s fudge)
• 1/2 cup pure maple syrup (the real deal makes all the difference)
• 1/2 cup heavy cream (for that lush texture)
• 1/4 cup unsalted butter (I always go for unsalted to control the sweetness)
• 1 tsp vanilla extract (a splash of vanilla elevates everything)
• 1 cup chopped walnuts (toasted lightly for extra crunch)
• A pinch of salt (to balance the sweetness)

Instructions

1. Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine sugar, maple syrup, heavy cream, and butter. Stir over medium heat until the sugar dissolves.
3. Once dissolved, stop stirring and bring the mixture to a boil. Use a candy thermometer to reach 235°F (soft-ball stage). This takes about 5-7 minutes.
4. Remove from heat and let it sit undisturbed for 5 minutes. This helps prevent graininess.
5. Add vanilla extract and a pinch of salt. Beat the mixture with a wooden spoon until it thickens and loses its gloss, about 5 minutes.
6. Fold in the chopped walnuts quickly before the fudge sets too much.
7. Pour the fudge into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours.
8. Once set, lift the fudge out using the parchment overhang and cut into squares.

Now, this fudge is all about that smooth, melt-in-your-mouth texture with a deep maple flavor and a satisfying crunch from the walnuts. Try serving it with a drizzle of extra maple syrup on top for an over-the-top treat.

Pumpkin Spice Fudge

Craving something sweet and seasonal? This pumpkin spice fudge is your go-to treat, blending cozy autumn flavors into a creamy, dreamy dessert that’s surprisingly easy to whip up.

Ingredients

• 3 cups white chocolate chips (I swear by the Ghirardelli brand for that smooth melt)
• 1 cup canned pumpkin puree (not pumpkin pie filling, trust me on this)
• 1/2 cup heavy cream (the richer, the better for that velvety texture)
• 1 tsp pumpkin pie spice (homemade or store-bought, both work wonders)
• 1/2 tsp vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (to balance the sweetness just right)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, combine the white chocolate chips, pumpkin puree, and heavy cream. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 5 minutes. Tip: Keep the heat low to avoid scorching the chocolate.
3. Remove the saucepan from the heat. Stir in the pumpkin pie spice, vanilla extract, and salt until well combined.
4. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Tip: Tap the dish gently on the counter to remove any air bubbles.
5. Refrigerate for at least 4 hours, or until the fudge is set and firm. Tip: For quicker setting, you can pop it in the freezer for 2 hours, but don’t forget about it!
6. Once set, lift the fudge out of the dish using the parchment overhang. Cut into 1-inch squares with a sharp knife.

Zesty with spice and luxuriously creamy, this fudge is a fall favorite. Serve it on a wooden board for a rustic touch, or pack it in little gift boxes for a sweet surprise.

Dark Chocolate Cherry Fudge

Vegan or not, you’re going to love this dark chocolate cherry fudge. It’s rich, decadent, and surprisingly easy to make. Perfect for when you need a sweet fix or want to impress at your next gathering.

Ingredients

• 2 cups dark chocolate chips (I like the extra dark kind for a richer flavor)
• 1 can (14 oz) sweetened condensed milk (stick with the classic, it works best)
• 1 cup dried cherries (the tartness balances the sweetness perfectly)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (just a pinch to enhance all the flavors)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the dark chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. Tip: Keep the heat low to avoid burning the chocolate.
3. Remove the saucepan from the heat. Stir in the dried cherries, vanilla extract, and a pinch of salt until well combined. Tip: If the mixture seems too thick, a splash of warm milk can loosen it up.
4. Pour the mixture into the prepared baking pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
5. Refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut. Tip: For cleaner cuts, dip your knife in hot water before slicing.
6. Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares and serve.

What makes this fudge stand out is the chewy texture of the cherries against the smooth chocolate. Try serving it with a sprinkle of sea salt on top for an extra flavor contrast. It’s also great with a cup of strong coffee to balance the sweetness.

Coconut Snowball Fudge

Zesty and sweet, this Coconut Snowball Fudge is your next favorite treat. It’s like a tropical vacation in your mouth, no passport required.

Ingredients

• 2 cups white chocolate chips (I swear by Ghirardelli for that smooth melt)
• 1 can (14 oz) sweetened condensed milk (the secret to creamy fudge)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 2 cups shredded coconut (go for unsweetened if you like it less sugary)
• 1/2 cup chopped almonds (because crunch is everything)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until smooth. Tip: Keep the heat low to avoid scorching.
3. Remove from heat and stir in vanilla extract and shredded coconut. Mix well.
4. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
5. Sprinkle chopped almonds on top, pressing them lightly into the fudge. Tip: Toast the almonds first for extra flavor.
6. Refrigerate for at least 2 hours, or until firm. Tip: Don’t rush this step; patience gives you the perfect slice.
7. Use the parchment overhang to lift the fudge out of the pan. Cut into squares.

Enjoy the creamy, dreamy texture with a satisfying crunch from the almonds. Perfect for gifting or a cheeky midnight snack.

Peanut Butter Cup Fudge

Very few treats hit the sweet spot between easy and indulgent like this peanut butter cup fudge. You’re going to love how simple it is to whip up, and trust me, it’s as delicious as it sounds.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for that rich, nutty flavor)
• 1/2 cup unsalted butter (room temp makes it easier to mix)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 cup semi-sweet chocolate chips (because life’s too short for milk chocolate)
• 1/4 cup heavy cream (this makes the fudge extra creamy)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, melt the peanut butter and butter together, stirring constantly until smooth. Tip: Keep the heat low to avoid burning.
3. Remove from heat and stir in the salt and vanilla extract.
4. Gradually add the powdered sugar, mixing well after each addition, until fully incorporated. The mixture will be thick.
5. Press the peanut butter mixture evenly into the prepared baking dish. Tip: Use the back of a spoon or your fingers to smooth it out.
6. In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.
7. Let it sit for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth.
8. Pour the chocolate layer over the peanut butter layer in the baking dish, spreading it evenly with a spatula.
9. Refrigerate for at least 2 hours, or until set. Tip: For cleaner cuts, let it sit at room temp for 10 minutes before slicing.
10. Cut into squares and serve. How amazing is that? The fudge is creamy, rich, and packed with peanut butter and chocolate goodness. Try serving it with a sprinkle of sea salt on top for an extra flavor boost.

Mint Chocolate Chip Fudge

Very few desserts strike the perfect balance between refreshing and indulgent quite like this one. You’re going to love how easy it is to whip up this mint chocolate chip fudge, especially when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 3 cups white chocolate chips (I find these melt smoother than bars)
• 1 can (14 oz) sweetened condensed milk (the secret to creamy fudge)
• 1 tsp peppermint extract (go for pure extract for the best flavor)
• Green food coloring (just a few drops to get that classic minty hue)
• 1 cup mini chocolate chips (these add the perfect little crunch)
• 1/4 tsp salt (balances the sweetness just right)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until the chips are fully melted and the mixture is smooth. Tip: Keep the heat low to avoid scorching the chocolate.
3. Remove the saucepan from the heat. Stir in the peppermint extract, green food coloring, and salt until well combined. Tip: Add the food coloring a drop at a time until you reach your desired shade of green.
4. Fold in the mini chocolate chips, reserving a handful to sprinkle on top.
5. Pour the mixture into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the top, gently pressing them in.
6. Refrigerate for at least 2 hours, or until the fudge is set. Tip: For cleaner cuts, let the fudge sit at room temperature for 10 minutes before slicing.
7. Use the parchment overhang to lift the fudge out of the pan. Cut into squares and serve.

Just like that, you’ve got a batch of mint chocolate chip fudge that’s creamy, dreamy, and packed with flavor. The contrast between the smooth fudge and the crunchy chocolate chips is downright addictive. Try serving these squares on a platter with other desserts for a fun, colorful spread.

Toffee Almond Fudge

Very few desserts strike the perfect balance between crunchy and creamy like this toffee almond fudge does. You’re going to love how easy it is to whip up, especially when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups granulated sugar (I find using a fine grain sugar helps it melt smoother)
• 1/2 cup unsalted butter (room temp is best for even melting)
• 3/4 cup heavy cream (the richer, the better for that creamy texture)
• 1 tsp vanilla extract (pure vanilla makes a difference here)
• 1 1/2 cups chopped almonds (toasted for extra crunch)
• 1 cup toffee bits (homemade or store-bought, both work great)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over medium heat, combine the sugar, butter, and heavy cream. Stir constantly until the butter is fully melted.
3. Bring the mixture to a boil, then reduce heat to low. Continue to cook, stirring occasionally, until the temperature reaches 238°F on a candy thermometer (this is the soft-ball stage).
4. Remove from heat and stir in the vanilla extract quickly but thoroughly.
5. Fold in the chopped almonds and toffee bits until evenly distributed throughout the mixture.
6. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours.
7. Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares for serving.

Crunchy almonds and sweet toffee bits make every bite of this fudge a delightful contrast of textures. Serve it at your next gathering or keep it all to yourself—no judgment here!

White Chocolate Raspberry Fudge

Mmm, have you ever had one of those days where only something sweet will do? This white chocolate raspberry fudge is your answer—creamy, dreamy, and just a little bit tart.

Ingredients

• 3 cups white chocolate chips (I swear by Ghirardelli for that melt-in-your-mouth quality)
• 1 can (14 oz) sweetened condensed milk (the secret to no-fail fudge)
• 1/4 cup unsalted butter (room temp makes it easier to mix)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup raspberry jam (seedless gives a smoother texture, but seeded adds a nice crunch)
• A pinch of salt (to balance the sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until everything is melted and smooth—about 5 minutes. Tip: Keep the heat low to prevent the chocolate from seizing.
3. Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined.
4. Pour half of the fudge mixture into the prepared pan, spreading it evenly with a spatula.
5. Drop spoonfuls of raspberry jam over the first layer of fudge, then gently swirl it with a knife. Tip: Don’t overmix, or you’ll lose the beautiful swirl effect.
6. Pour the remaining fudge mixture over the jam layer, spreading it evenly.
7. Refrigerate the fudge for at least 2 hours, or until it’s completely set. Tip: For cleaner cuts, dip your knife in hot water before slicing.
8. Once set, lift the fudge out of the pan using the parchment overhang. Cut into 1-inch squares.

So rich and creamy with a pop of raspberry in every bite, this fudge is a showstopper on dessert tables. Try layering it between cookies for an extra special treat!

Cookies and Cream Christmas Fudge

Let’s dive into making this festive treat that’s as fun to prepare as it is to eat. Perfect for holiday gatherings or as a sweet homemade gift, this fudge combines the classic flavors of cookies and cream in a creamy, dreamy dessert.

Ingredients

• 3 cups white chocolate chips (I find Ghirardelli melts the smoothest)
• 1 can (14 oz) sweetened condensed milk (don’t skimp—this is the secret to creamy fudge)
• 1 tsp pure vanilla extract (the real deal makes a difference)
• 1/8 tsp salt (just a pinch to balance the sweetness)
• 15 Oreo cookies, coarsely chopped (plus a few extra for topping)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Cook over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth—about 5 minutes.
3. Remove from heat and quickly stir in the vanilla extract and salt. Tip: Work fast here to keep the mixture from seizing.
4. Gently fold in the chopped Oreo cookies, saving a handful for the top. Tip: Don’t overmix to keep those nice cookie chunks.
5. Pour the mixture into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved cookie pieces on top, pressing them lightly into the fudge.
6. Refrigerate for at least 2 hours, or until set. Tip: For clean cuts, use a hot knife to slice the fudge.

Mmm, this fudge is irresistibly creamy with a satisfying crunch from the Oreos. Try serving it on a festive platter with other holiday treats, or package it in cute boxes tied with ribbon for gifting.

Espresso Chocolate Fudge

Espresso chocolate fudge is that perfect pick-me-up treat you didn’t know you needed. Imagine rich, velvety chocolate with a kick of espresso—it’s like your favorite coffee break in dessert form.

Ingredients

• 2 cups semi-sweet chocolate chips (I swear by Ghirardelli for that melt-in-your-mouth quality)
• 1 can (14 oz) sweetened condensed milk (the secret to that creamy texture)
• 2 tbsp unsalted butter (room temp blends smoother)
• 1 tbsp instant espresso powder (a little goes a long way for that coffee punch)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine chocolate chips, sweetened condensed milk, and butter. Melt over low heat, stirring constantly until smooth—about 5 minutes.
3. Remove from heat and quickly stir in espresso powder and vanilla extract until fully incorporated.
4. Pour the mixture into the prepared pan, spreading it evenly with a spatula.
5. Chill in the refrigerator for at least 2 hours, or until the fudge is firm to the touch.
6. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares with a sharp knife.

Mmm, this fudge is all about the contrast—smooth and creamy with a bold espresso kick. Try serving it alongside a shot of espresso for the ultimate coffee lover’s treat.

Cherry Almond Dark Chocolate Fudge

Wow, have you ever had one of those days where only something rich, chocolatey, and a little bit nutty will do? This Cherry Almond Dark Chocolate Fudge is your answer. It’s decadent, easy to make, and packed with flavors that complement each other perfectly.

Ingredients

• 2 cups dark chocolate chips (I love the extra dark kind for a richer flavor)
• 1 can (14 oz) sweetened condensed milk (this is the secret to creamy fudge)
• 1/2 cup dried cherries (they add a lovely chewiness and tart contrast)
• 1/2 cup sliced almonds (toasted, for that crunch and nutty aroma)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan, combine the dark chocolate chips and sweetened condensed milk. Heat over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth. Tip: Keep the heat low to avoid scorching the chocolate.
3. Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt until well combined.
4. Fold in the dried cherries and sliced almonds until evenly distributed throughout the fudge mixture. Tip: If you like more texture, reserve some almonds to sprinkle on top before chilling.
5. Pour the fudge mixture into the prepared pan, spreading it out evenly with a spatula. Tip: For a prettier finish, gently press a few extra cherries and almonds into the top.
6. Chill in the refrigerator for at least 2 hours, or until the fudge is set and firm.
7. Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into small squares with a sharp knife.

Now, this fudge is all about the contrast—creamy, rich chocolate with chewy cherries and crunchy almonds. Serve it at your next gathering, or keep it all to yourself; no judgment here. Just don’t forget to share the recipe when everyone asks for it!

Conclusion

We hope these 18 delicious Christmas fudge recipes inspire your holiday baking! Each one is easy to make and sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the festive cheer. Happy baking and merry Christmas from our kitchen to yours!