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This holiday fudge started as a last-minute gift idea one December when I was short on time and money. After plenty of trial and error (and yes, a few batches that ended up more like sauce!), I've created this foolproof version that looks fancy but is actually super simple to make. Now my friends and family start asking for it as soon as they put up their Christmas trees!
Why You'll Love This Recipe
Don't let fancy fudge intimidate you - this recipe is actually super straightforward! The best part is how impressive it looks when decorated, making it perfect for gift-giving. Plus, you can make it well ahead of the holiday rush, and it stays fresh for weeks. My favorite thing is watching people's faces light up when they see those cute little Christmas trees on top!
Ingredients
- For the Base:
- 2 cups white chocolate chips (Ghirardelli works best)
- 16 oz almond bark
- 1 can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- For Decorating:
- Green candy coloring (oil-based)
- Gold sugar sprinkles
- Holiday decorating bits
- You'll Need:
- 8x8 baking pan
- Parchment paper
- Double boiler or heat-safe bowl
- Rubber spatula
Let's Make Some Fudge
- Prep Your Space
- Line your pan with parchment paper, leaving some hanging over the sides - these become handles later. Get all your ingredients measured and ready. Trust me, once you start melting chocolate, you'll want everything within arm's reach!
- The Melting Magic
- Set up your double boiler - I use a bowl over a pot of barely simmering water. Add your white chocolate and almond bark bit by bit, stirring until smooth. Pour in the condensed milk slowly, stirring constantly. It should look glossy and smooth, like liquid silk.
- Creating Christmas Magic
- Pour your fudge into the prepared pan, tap it gently to level. Let it set just until the surface is barely firm. Color your remaining melted chocolate green, pop it in a piping bag, and create those cute little trees. Sprinkle with gold stars right away before everything sets!
My Best Tips
Watch your chocolate temperature like a hawk - too hot and it'll get grainy, too cool and it won't melt smoothly. If your fudge starts to set before you're done decorating, warm your piping bag between your hands for a few seconds. For super clean cuts, run your knife under hot water and wipe it dry between slices.
Mix It Up
Once you've got the basic recipe down, get creative! Try swirling in some crushed candy canes, or add peppermint extract to the base. I've made Halloween versions with orange and black swirls, Valentine's versions with pink hearts - the possibilities are endless. Sometimes I'll even add different extracts like almond or orange to change up the flavor.
Storage and Gifting
Store your fudge between layers of wax paper in an airtight container. Keep it in a cool spot - I use the cabinet furthest from my oven. For gifting, I place pieces in mini cupcake liners and arrange them in pretty holiday boxes. Add a ribbon and a tag, and you've got a beautiful homemade gift that everyone loves!
Recipe FAQs
- → Why oil-based food coloring?
Regular food coloring can make chocolate seize up. Oil-based works with candy melts without problems.
- → My drizzle's too thick?
Make sure almond bark is fully melted and warm. Cut a smaller hole in the bag for thinner lines.
- → Does it need refrigeration?
It's fine at room temp for 1-2 weeks in an airtight container, or 2-3 weeks in the fridge.
- → Can I change the design?
Try any holiday shapes - hearts for Valentine's, eggs for Easter. Just keep designs simple.
- → Why won't my fudge set?
Be patient - it needs full setting time. Fridge speeds it up but room temp gives best texture.