Okay okay… It may not even be Thanksgiving yet, but I have a killer Christmas recipe to share with you guys!! Today I made Christmas Fudge.
The holiday season is almost upon us… this has to be my favorite part of the year (because of the snow, duh). A storm actually rolled in today and gave us some mixed rain and snow.
Once the bigger ski lifts open on our local mountain, I’ll be gone from 8 AM to 4 PM every day of winter break… It’s pretty fun living 12 minutes from a ski resort!
Fudge has always been iffy for me… The texture of some fudge gives me the chills. But this fudge laid all of my uncertainties to rest. Christmas Fudge is unbelievably good.
Starting with a base layer of chocolate fudge and adding a layer of white chocolate fudge, this has to be one of the easiest fudge recipes out there. Just be sure to mix in the sprinkles at the very end of making the white chocolate layer so they don’t melt.
Pretty enticing, huh? I was allowed to eat all of the edge scraps, but now my mom is putting all of the fudge away in the freezer until Christmas!! How am I supposed to wait that long to dig in to this amazing Christmas Fudge?!
The white chocolate layer was supposed to be substantially taller than the chocolate layer, but I guess that’s what I get for eating a lot of it… Something tells me I’m going to regret that when I’m running up and down the basketball court tomorrow.
This Christmas Fudge should be winning awards in taste and festivity… it’s definitely an impressive treat. Instead of making your boring chocolate or peanut butter fudge, be the life of the party and try something different. Nothing draws attention like Christmas Fudge! 🙂
Christmas Fudge
Ingredients
CHOCOLATE FUDGE LAYER:
- 1½ cups semi-sweet chocolate chips
- ½ of a 14-ounce can sweetened condensed milk
- 2 tablespoon marshmallow cream
WHITE FUDGE LAYER:
- 1½ cups white chocolate chips
- ½ of a 14-ounce can sweetened condensed milk
- 2 tablespoons marshmallow cream
- 1 teaspoon vanilla extract
- ⅓ cup red/green sprinkles, plus a few more sprinkles or nonpareils for the top
Instructions
- Line an 8-inch square pan with foil (leaving a good overhang on all sides), and spray lightly with nonstick spray.
- Prepare the chocolate fudge layer: In a medium sized saucepan, combine the chocolate chips, sweetened condensed milk and marshmallow creme and heat over medium heat. Stir constantly with a rubber spatula or wooden spoon as the chips melt. Once the mixture is melted and smooth, remove from heat and scrape into the prepared pan- spreading to create an even layer. Set aside.
- Prepare the white fudge layer: In a medium sized saucepan, combine the white chocolate chips, sweetened condensed milk and marshmallow creme and heat over medium heat. Stir constantly with a rubber spatula or wooden spoon as the chips melt. Once the mixture is melted and smooth, remove from heat and stir in the vanilla. Then quickly stir in the 1/3 cup sprinkles. Don't stir too much or they will begin to melt into the mixture. Scrape the mixture on top of the fudge layer- spreading to create an even layer. Sprinkle a few additional sprinkle or nonpareils on top, if desired.
- Refrigerate for 4 hours, or until set. Once set, remove the fudge from the pan by lifting it out of the pan with the foil overhang and then peeling the foil off and discarding. Set the fudge on a cutting board and cut into small pieces. Store at room temperature for up to 3 days, or freeze in a well-sealed container until ready to munch.
Nutrition
Here are a few more fudge recipes you might enjoy:
- Double Decker Oreo Fudge by I Am Baker
- Milky Way Fudge by RecipeBoy
- Eggnog Fudge by RecipeGirl
- Candy Cane Fudge by Culinary Covers