I love Christmas more than any other time of the year, so I revel in the season’s traditions and am always game to make new ones. It doesn’t get much better than making a big batch of Christmas fudge and doling out some sweet, silky, melt-in-your-mouth morsels to family and friends.
What better way to spread holiday cheer than through food? In today’s blog post, I’m going to share a few of my favorite Christmas fudge recipes – from classic chocolate to a spin on minty, peppermint fudge.
These are all easy recipes that use only a few ingredients but they make the perfect special treat to share at the holidays – or to indulge yourself over these festive days! So hang on to your Santa hats – let’s make some Christmas fudge!
The 17 Best Christmas Fudge Recipes
1. Classic Chocolate Fudge
I love making classic chocolate fudge. There’s just something so luxurious about it – it’s soft, rich and so decadent.
It looks and tastes comforting. When I make mine, I use creamy butter, dark chocolate, rich cocoa powder and sweet condensed milk.
I think a little vanilla also makes it taste great.
Ingredients
- 2 cups granulated sugar
- 1 cup whole milk or half-and-half
- 1/2 cup unsalted butter
- 2 cups semisweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Line an 8×8-inch baking pan with aluminum foil or parchment paper, extending over the edges for easy removal.
2. Grease the aluminum foil or parchment paper lightly.
2. In a 2-quart saucepan over medium-low heat, combine the sugar, milk and butter. When the mixture starts to bubble up around the edges of the pan, stir constantly. You’ll know when it has reached the correct soft-ball stage, 234°F on a candy thermometer, or when a small amount of the mix dropped into cold water gathers into a ball.
3. Remove the saucepan from the heat and add the chocolate chips, vanilla extract and salt, stirring until chocolate is fully melted and the mixture is smooth.
4. Pour the fudge mixture into the prepared pan, spreading it evenly.
5. Allow the fudge to cool for at least 2 hours at room temperature, or until set.
6. Chill until set, then, using the overhang of foil or parchment to help lift it out of the pan, cut into squares and serve. Store any leftovers in an airtight container.
2. Peppermint Fudge
I love the marriage of the dark richness of chocolate with the refreshing freshness of peppermint. So I start with a few squares of good dark chocolate and sweetened condensed milk.
Then I add a generous slurp of pure peppermint extract, and a few crushed candy canes to the top. Easy, festive, and one of my favorite joys of the holiday season.
Ingredients
- 2 cups semisweet chocolate chips
- A few squares of dark chocolate
- 1 cup sweetened condensed milk
- ¼ cup unsalted butter
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies
- Pinch of salt
Instructions
1. Line a 9×9 inch baking pan with aluminum foil (make sure the foil extends up the sides) and set it aside.
2. In a medium saucepan, heat over low heat the chocolate chips, dark choc, sweetened condensed milk and butter. Stir constantly until the mixture is completely melted and smooth.
3. Take pan off the heat and mix in the peppermint extract and a dash of salt.
4. Pour the fudge mixture into pan, smooth it out with a spatula.
5. Sprinkle the crushed candy canes evenly over the top and press the pieces into the fudge.
6. Let the fudge cool at room temperature for about 2 hours, until firm. Remove the fudge from the pan, using the foil, and cut into squares to serve.
3. Eggnog Fudge
I like to make this white chocolate mix with holiday flavors. This satisfies your cravings when you are feeling in the holiday spirit, with a touch of white chocolate, a dash of nutmeg and vanilla extract.
To go with the decadent treat why not add some marshmallow cream? A swirl of butter on top just makes it that much better for those postseason food comas.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup eggnog
- 1 1/2 cups white chocolate chips
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
Instructions
1. Line an 8-inch square pan with aluminium foil or parchment paper and let the excess foil or paper hang over the edges of the pan so it will be easy to lift out after.
2. Put the sugar, butter and eggnog in a medium heavy-bottomed saucepan and cook, stirring constantly over medium heat, until the sugar melts and everything is smooth.
3. Bring it to a gentle boil, then cook, stirring constantly, for about 10 minutes, or until it reaches the soft-ball stage (234-240 degrees F on a candy thermometer). Be sure not to let it burn while it’s cooking.
4. Take pot off the heat and quickly stir in the white chocolate chips, nutmeg, cinnamon, marshmallow creme and the vanilla extract. Stir quickly until it’s all mixed together and the chocolate chips are melted.
5. Pour the fudge mixture into the prepared pan, spreading it out with a spatula.
6. Let the fudge rest at room temperature for at least 2 hours, or until firm to the touch. Once firm, lift the fudge out of the pan (using the foil or parchment paper) and cut into small squares. Enjoy! Store in an airtight container at room temperature.
4. Gingerbread Fudge
I have a special holiday treat involving all of the various festive flavors: molasses, ginger and cinnamon and those seasonal spices. The creaminess of the fudge perfectly complements these warm, spicy tastes.
I love sprinkling a little dusting of nutmeg and cloves on my batch to accentuate the richness.
Ingredients
- 3 cups white chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
1. Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, add in the graham crackers (or chocolate cookies) and white chocolate chips. Next, pour in the sweetened condensed milk.
3. Microwave on high for 30 seconds at a time, stirring after each, until all the chocolate is melted and mixture is smooth.
4. Stir in the molasses, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract.
5. Pour the mixture into the prepared pan and spread it out evenly.
6. Chill for at least 3 hours or until firm. When set, lift fudge out with the parchment paper, cut into squares and serve!
5. White Chocolate Cranberry Fudge
One of my favorite holiday treat recipes is a combination of rich white chocolate and tart dried cranberries – balanced with vanilla for sweetness and butter for richness. Sometimes I add in some chopped nuts for a little texture, but sometimes I leave those out.
Let’s get started!
Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup chopped nuts (optional)
Instructions
1. Line a 8×8-inch baking dish with parchment paper or foil and lightly grease the bottom.
2. In a microwave-safe bowl, melt the white chocolate chips and condensed milk on medium power for 30 seconds at a time, stirring in between, until smooth.
3. Stir in the vanilla extract.
4. Fold in the dried cranberries and chopped nuts (if using) until evenly distributed.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Chill for at least 2 hours or until firm. Cut into squares to serve.
6. Rocky Road Fudge
Whenever I make mine, I add the things I like best: lots of chocolate, marshmallows, and walnuts. To me, that combination is the best.
I also like to throw in some vanilla extract and some butter since I love the flavor.
Ingredients
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 (14 ounces) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans
Instructions
1. Line a 8×8 inch baking pan with foil. Spray with butter or non-stick spray.
2. In a small saucepan, bring the semisweet chocolate chips, milk chocolate chips and sweetened condensed milk to a simmer over low heat, whisking constantly until completely smooth and melted.
3. Turn off the heat and stir in the butter and vanilla until it has melted.
4. Incorporate the mini marshmallows and chopped nuts into the batter, evenly distributing them throughout.
5. Pour the fudge mixture into the prepared pan, spreading it evenly.
6. Chill to set at least 2 hours, or until firm. When set, lift the fudge out of the pan by the foil, cut into squares, and serve.
7. Cookies and Cream Fudge
I have to make this myself as soon as possible! The trio of flavors, combined in fudge form, uses white chocolate chips, sweetened condensed milk and chopped up chocolate sandwich cookies.
I love the creaminess combined with the crunch of the cookie pieces; it’s delightful!
Ingredients
- 3 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 20 chocolate sandwich cookies (such as Oreos), coarsely chopped
- 1/4 teaspoon salt
- 5-6 extra chocolate sandwich cookies, coarsely chopped for topping
Instructions
1. Line an 8×8-inch baking dish with parchment paper or very lightly grease it for easier removal of fudge.
2. Melt the white chocolate chips with the sweetened condensed milk in a medium saucepan over medium-low heat, stirring constantly, until the chocolate is totally melted and the mixture is smooth.
3. Remove from the fire and stir in the extract of vanilla and salt.
4. Fold in the coarsely chopped chocolate sandwich cookies until evenly distributed throughout the fudge mixture.
5. Pour the fudge into the prepared pan and then spread it to the edges. Press the extra coarsely chopped cookies on top and press down lightly.
6. Chill for at least 2 hours or until the fudge is firm. Then cut into squares and serve.
8. Maple Walnut Fudge
I love making this rich, creamy confection; it’s a holiday favorite I adapted from a molasses recipe. Pure maple syrup and crunchy walnuts combine to make this confection a favorite in our house.
I add a teaspoon of vanilla and a small pinch of sea salt to the batter to round out the flavors.
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup real maple syrup
- 1/4 teaspoon salt
- 2 cups white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
1. Line an 8×8 inch pan with parchment paper or lightly grease it.
2. In a medium saucepan, combine sugar, heavy cream, butter, maple syrup, and salt. Cook over medium heat, stirring until mixture boils.
3. Cook and stir until the mixture reaches 238°F (soft-ball stage) on a candy thermometer.
4. Remove from the heat, and stir in the white chocolate chips, vanilla and chopped walnuts until the mixture is smooth and the chocolate is melted.
5. Pour the fudge mixture into the prepared pan and spread it evenly.
6. Let the fudge cool on the countertop, undisturbed, for several hours or overnight until set. Then cut into squares to serve.
9. Candy Cane Fudge
This recipe’s festive take on fudge is reminiscent of the holiday season, and it has me swooning. With the white chocolate and sweetened condensed milk, each creamy bite dissolves in your mouth.
Crushed candy canes lend not just a satisfying crunch but also a subtle peppermint bite. And the splash of vanilla tantalizingly leaves you wanting more.
Ingredients
- 2 cups white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup crushed candy canes
- Red food coloring (optional)
Instructions
1. Line an 8×8 inch baking pan with aluminum foil or parchment so that it hangs over the sides.
2. In a medium saucepan, melt the white chocolate chips with the sweetened condensed milk over very low heat, stirring frequently to break up the chocolate chips and stop the chocolate from burning. When the chocolate has melted and the mixture is very smooth, remove from the heat.
3. Remove from heat and stir in peppermint extract.
4. If desired, add a couple of drops of red food coloring and swirl into the mix for a marbled effect.
5. Tap the pan to level the fudge, spread or swirl the crushed candy canes into the fudge, and refrigerate.
6. Chill for at least 2 hours or until set. Lift the fudge out of the pan using the foil, cut into squares, and serve.
10. Red Velvet Fudge
This is how I make my rich red velvet brownies. I absolutely love making it for my family and friends.
I love rich cocoa powder with creamy cream cheese in this dessert. This will give you real red velvet flavor.
So, I will add some vanilla extract and tangy buttermilk. In that way, it has some sweetness and bit of tartness.
Delicious and yummy.
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 5 oz evaporated milk
- 12 oz white chocolate chips
- 7 oz marshmallow creme (fluff)
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup miniature semisweet chocolate chips (optional, for topping)
Instructions
1. Line a 9×9-inch baking pan with aluminum foil and lightly grease it.
2. In a medium saucepan, combine the sugar, butter and evaporated milk and cook over medium heat until it boils; stir constantly. Boil for 4-5 minutes.
3. Remove from heat and stir in white chocolate chips, marshmallow creme, vanilla extract and red food coloring until smooth.
4. Pour the mixture into the prepared baking pan and spread it out evenly.
5. If you’re using, top with the mini semisweet chocolate chips and press them gently into fudge.
6. Cool the fudge at room temperature or in the fridge until completely set or firm before cutting into squares to serve.
11. Salted Caramel Fudge
I love fudge, and this goes down a treat with me – the butter, heavy cream, rich caramel makes for a lovely base. Add a splash of vanilla extract and a sprinkle of sea salt, and you have a world of good!
Love to add in a bit of high-quality chocolate chips to go that extra step.
Ingredients
2 cups granulated sugar
1 cup heavy cream
1 cup unsalted butter
1 cup light brown sugar, firmly packed
1/2 cup corn syrup
1 teaspoon sea salt
1 teaspoon vanilla extract
Sea salt flakes for topping
Instructions
1. Line an 8×8 inch baking dish with parchment paper and set aside.
2. Put the sugar, brown sugar, butter, heavy cream, corn syrup, and sea salt into a large, heavy-bottomed saucepan.
3. Continue to cook over low heat – stirring this time – until it reaches 238°F (114°C) on a candy thermometer (soft ball stage).
4. Remove from heat and stir in the vanilla extract.
5. Pour the mixture into the prepared biscuit tin and leave to cool for around half an hour.
6. Optionally, sprinkle sea salt flakes on top before cutting into squares and serving.
12. Pistachio Fudge
I just love this creamy, nutty treat. The ingredients include rich white chocolate, sweetened condensed milk and chopped pistachios, plus a hint of vanilla extract.
I think that a little pinch of sea salt — like 1/4 teaspoon of a fine flaky salt — works really well.).
Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped unsalted pistachios
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
- 1/4 teaspoon salt
- Additional chopped pistachios for topping (optional)
Instructions
1. Line a 8×8-inch square baking dish with parchment paper, letting the excess hang over the edges so it can be lifted out when the blondies are done.
2. In a medium saucepan, mix together the white chocolate chips, sweetened condensed milk and salt. Heat over low heat, stirring until melted and smooth.
3. Take the pan off the heat, add the almond extract, vanilla extract, and green food colouring (if using) and mix until combined.
4. Fold in the 1/2 cup of chopped pistachios.
5. Spoon the mixture into the prepared dish, then level with a spatula. Scatter a little more chopped pistachio over the top if desired.
6. Refrigerate for two hours or until firm. When the fudge is set, turn it out of the pan using the parchment paper, cut into squares, and serve.
13. Pumpkin Spice Fudge
A creamy, cool fall dessert – pumpkin, cinnamon and nutmeg. What makes it really delicious and autumn-y is a little vanilla extract and sweetened condensed milk.
I always added a dash of cloves to the mix.
Ingredients
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin puree
- 2 tablespoons corn syrup
- 2 1/2 teaspoons pumpkin pie spice
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
Instructions
1. Prepare a baking dish with aluminum foil and cooking spray, then set aside. Have a perfectly prepared pan! 8 x 8 inches.
2. Bring granulated sugar, light brown sugar, butter, evaporated milk, pumpkin puree, corn syrup, and pumpkin pie spice to a boil in a medium saucepan over medium heat, stirring constantly. Cook until mixture reaches 234°F (soft-ball stage) on a candy thermometer.
3. Remove pan from heat, stir in white chocolate chips and stir until white chocolate chips are completely melted and mixture is smooth.
4. Add the marshmallow creme and vanilla extract, and stir until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Let the fudge cool to room temperature, then cut into squares to serve.
14. Hazelnut Praline Fudge
I like to use chocolate and condensed milk. You can also add some crunchy hazelnuts.
A little bit of vanilla gives the baby the perfect sweet touch, and a good amount of buttery praline gives it the right twist.
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, toasted and coarsely chopped
- 1 1/2 cups white chocolate chips
- 1 cup hazelnut praline paste
Instructions
1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, greasing the paper and the edges of the pan.
2. Place the mixture of granulated sugar, unsalted butter, heavy cream, whole milk, and salt in a medium saucepan and turn the heat to medium. Cook, stirring fairly often, until the sugar is melted and begins to bubble.
3. Cook until soft-ball stage (about 234°F, or 112°C) on a candy thermometer.
4. Remove from the heat and beat in the white chocolate chips, vanilla extract and hazelnut praline paste until smooth. Fold in the toasted and chopped hazelnuts.
5. Pour it into the prepared baking pan and spread it out evenly. Let cool at room temperature, then refrigerate for 2 hours or until firm.
6. Cut into small squares and store in an airtight container once the fudge has set. Happy eating everyone! Another wonderful recipe of Hazelnut Praline Fudge posted by the lovely KS Maldonado.
15. Mocha Fudge
This dessert is a wonderful combination of chocolate and coffee when I’m in the mood for both. Dark chocolate, espresso and condensed milk all go creamy after cooking and on a crisp biscuit it’s bliss.
Ingredients
- 2 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons strong brewed coffee (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
1. Line an 8-inch square baking pan with foil, extending the foil over the edges; lightly grease the foil.
2. Melt the semisweet chocolate chips and sweetened condensed milk together in a medium saucepan over low heat, stirring frequently until the chocolate is completely melted and the mixture is smooth.
3. Take the saucepan off the heat and add the brewed coffee, vanilla and salt, stirring until well combined. Add the nuts, if using, just now.
4. Spread the fudge evenly in the lined baking pan and chill until firm.
5. Remove the fudge from the pan and cut it into bite-size pieces.
5. Chill the fudge for at least 2 hours or until set, then lift out of the pan using the foil overhang, cut into small squares and serve.
16. Hot Cocoa Fudge
There is something so comforting about enjoying rich fudge during the colder months. My favorite hot cocoa fudge has a base of high-quality cocoa powder and sweetened condensed milk and sprinkles of mini marshmallows.
Added flavor from a dash of vanilla can bring out the richness even further. If I’m feeling festive, I’ll throw in some crushed peppermint.
Ingredients
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk
- 2 cups semisweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- Mini marshmallows (for topping)
Instructions
1. Grease a 9×13 inch pan and line with parchment paper for easy removal.
2. Add sugar, butter and evaporated milk in a saucepan, cook over medium heat while stirring until the mixture comes to a boil. Continue boiling for 4-5 minutes, stirring constantly.
3. Remove from heat; stir in chocolate chips, marshmallow creme, vanilla, salt, and cocoa till smooth and well-combined.
4. Pour the mixture into the prepared pan, spreading it evenly.
5. Top with mini marshmallows and gently press them into the fudge.
6. Let the fudge cool completely on the counter before cutting into squares. Chill until firm, at least 2 hours, before serving.
17. Baileys Irish Cream Fudge
Just thinking about a treat indulgence conjures up images of thick, creamy fudge with a hint of the Irish and rich cocoa mixed with butter and a drop of high-quality Baileys Irish Cream. Perhaps a touch of vanilla extract and sugar to sweeten the mix.
A decadent dessert if there ever was one. It’s hard to imagine a more delicious treat.
Ingredients
3 ½ cups white chocolate chips
1 cup sweetened condensed milk
⅓ cup Baileys Irish Cream
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
½ cup chopped nuts (optional)
Instructions
1. Line an 8×8-inch baking dish with parchment paper, leaving some overhang so it can be easily removed.
2. In a medium saucepan, mix together the white chocolate chips, sweetened condensed milk, Baileys Irish Cream, salt and butter.
3. Heat over medium-low, stirring continuously, until the mixture is smooth and fully melted.
4. Remove from the heat and stir in the vanilla extract and chopped nuts (if using).
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Chill for at least 4 hours or until completely set. Cut into squares and enjoy!
