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Christmas Fudge Recipe

Easy Christmas Fudge Recipe – No Thermometer Needed!

This Christmas Fudge Recipe captures nostalgia in 5 minutes of prep, perfect for festive baking without complicated techniques.
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Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge
  • 1 cup Unsalted Butter Use regular butter if unsalted isn't available.
  • 14 oz. Dark Chocolate Chips (60%-70% cacao) Semi-sweet or milk chocolate can be swapped for a sweeter taste.
  • 14 oz. Sweetened Condensed Milk Acts as the base for a quick fudge.
  • 1 tsp. Pure Vanilla Extract Homemade vanilla works beautifully for a richer taste.
  • ½ tsp. Kosher Salt Table salt can be used in a pinch.
For Decoration
  • 2-3 Tbsp. Christmas Sprinkles Feel free to swap with crushed candy canes or nuts.

Equipment

  • 9-inch square pan
  • Medium Saucepan
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Prep the Pan: Line a 9-inch square pan with parchment paper and grease with unsalted butter.
  2. Combine Ingredients: In a medium saucepan over medium heat, combine butter, chocolate chips, sweetened condensed milk, vanilla extract, and salt. Stir until melted.
  3. Stir Constantly: Watch closely and stir constantly to prevent burning, adjusting heat to low if necessary.
  4. Pour and Smooth: Carefully pour the mixture into the prepared pan, smoothing the top evenly.
  5. Decorate: Before chilling, sprinkle Christmas sprinkles on top and gently press them in.
  6. Chill: Transfer the pan to the refrigerator for at least 2 hours.
  7. Slice and Serve: Lift the fudge out using the parchment paper, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 25mgIron: 1mg

Notes

Store in an airtight container for up to 2 weeks at room temperature, or refrigerate for up to 4 weeks. Freeze individually wrapped pieces for up to 3 months.

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