Get into the holiday spirit with this homemade Christmas fudge recipe! With just 7 ingredients and 15 minutes of prep, you'll have creamy, chocolatey fudge perfect for sharing and gifting.
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This simple recipe is perfect for making with your kids as a fun holiday activity or gift exchange. This is my favorite fudge, and I've made it every year for the past....hmmm.... let me count..... 16 years!
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Why You'll Love This Fudge Recipe
- Festive and Fun: This sweet treat is perfect for the holiday season and a must for your Christmas baking.
- Creamy Texture: Melts in your mouth with a delicious, rich flavor.
- Quick and Easy: No candy thermometer is needed; just mix, spread, and cool.
- Ideal for Gifting: Make a batch for homemade gift.
- Consistent Results: Deliciously rich chocolate fudge every time.
⭐⭐⭐⭐⭐"New baker with much more confidence with your great clarity and concise instructions after searching other recipes ~ Thanks"
- Gigi
Christmas Fudge Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Chocolate chips. I used milk chocolate chips, but you could use dark chocolate chips or semi-sweet chocolate chips. If you would like white chocolate fudge, you can use white chocolate chips.
- Marshmallow creme. This is the secret ingredient and adds a creamy, smooth texture. It can be found in the baking aisle at your local grocery store.
- Nuts. I used walnuts, but you could also use chopped pecans, almonds, or pistachios, or omit them altogether.
How to Make Christmas Fudge
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Combine Sugar and Milk: In a large saucepan, bring sugar and evaporated milk to a boil over medium heat. Boil for 9 minutes exactly. Line two 9 x 9 pans with parchment paper or use a jelly roll pan lined with parchment or aluminum foil sprayed with cooking spray.
Step 2
Melt Chocolate: Lower the heat and add chocolate chips, marshmallow creme, and butter. Stir until smooth.
Step 3
Remove from heat, mix in vanilla extract and nuts until well combined.
Step 4
Pour and Cool: Quickly pour the fudge mixture into the prepared pan and sprinkle with reserved nuts or festive sprinkles. Let cool at room temperature for 3 hours or refrigerate for 1-2 hours until set.
Step 5
Cut and Serve: Lift the fudge from the square pan using the parchment paper overhang, cut into 1-inch pieces with a sharp knife, and enjoy!
Variations
- Festive Toppings: Add crushed candy canes or Christmas sprinkles.
- Flavor Enhancements: Top with a thin layer of vanilla or peanut butter frosting.
Top Tips
- Mix Thoroughly: Ensure all chocolate chips are melted for a smooth consistency.
- Add Toppings Early: Sprinkle toppings before cooling.
- Store Properly: Keep fudge in the refrigerator or freezer until ready to use.
Christmas Fudge FAQs
Butter provides a richer flavor, but margarine can also be used.
No need to cover while cooling, but store covered once set.
Refrigerate for 1-2 hours until firm.
It keeps for up to 2 weeks in the refrigerator or 2 months in the freezer.
Store in an airtight container with parchment paper between layers.
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Did you make this Easy Christmas Fudge recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Easy Christmas Fudge
Equipment
- Large saucepan or dutch oven
- Two 9 x 9 baking dishes or 10.5 x 15.5-inch jelly roll pan
- Spatula
- Parchment paper or wax paper
Ingredients
- 5 cups white sugar
- 1 can evaporated milk 385 mL
- 3 cups milk chocolate chips
- 1 jar marshmallow creme 200 g
- ½ cup butter
- 2 teaspoon vanilla extract
- 2 cups chopped walnuts, reserve ½ cup for topping optional
Instructions
- Step 1: Combine sugar and milk. Place 5 cups of white sugar and 1 can of evaporated milk in a large saucepan over medium heat. Bring the mixture to a boil, and boil for 9 minutes exactly.
- Step 2: Prep the pan. While the mixture is coming to a boil, line two 9 x 9 pans with parchment paper or wax paper.
- Step 3: Melt chocolate. Turn the heat down to low, and add 3 cups of chocolate chips, 1 jar of marshmallow creme, and ½ cup of butter. Stir constantly until the mixture is completely melted and smooth.
- Step 4: Add nuts and vanilla. Remove from heat and mix in 2 teaspoons of vanilla extract and 1½ cups of chopped walnuts. Stir with a rubber spatula until well incorporated.
- Step 5: Pour in pan. Working quickly before the fudge cools, pour the fudge mixture evenly into the prepared pan. Sprinkle the reserved ½ cup of crushed walnuts or Christmas sprinkles over the fudge.
- Step 6: Cool. Cool the fudge at room temperature for 3 hours, or in the fridge for 1-2 hours.
- Step 7: Cut and serve. Remove the fudge from the square pan by lifting it out using the overhang of parchment paper. Place on a cutting board, cut it into 1-inch pieces with a sharp knife, and serve.
- If you loved this recipe, please leave a 5-star rating and review below!
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Notes
- Mix Thoroughly: Ensure all chocolate chips are melted for a smooth consistency.
- Add Toppings Early: Sprinkle toppings before cooling.
- Store Properly: Keep fudge refrigerated or frozen until ready to use.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Gigi says
New baker with much more confidence with your great
clarity and concise
instructions after searching
other recipes ~ Thanks
Jeri Walker says
Gigi, you made my day! Your feedback is all I could have asked for! My goal is to help home cooks everywhere feel confident when they're in the kitchen, and I couldn't be more thrilled that now this includes YOU, too - so happy baking, and thanks for trying my recipe! 😄 Happy holidays!
Ronald lee Gibson says
I love. Fudge so i am going to try my luck, i will let you know how it turns out. Thank you from Ron.
Jeri Walker says
I hope you enjoy it, Ron! 🙂