This creamy two-ingredient Christmas fudge is a simple mix of candy melts and vanilla frosting and has the festive touch that’s perfect for holiday snacking.
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Table of Contents
- About Christmas Fudge
- What’s in this Christmas fudge?
- What type of candy melts should you use?
- The chocolate seized! What happened?
- How should fudge be stored?
- How long is fudge good for?
- Can you freeze Chrismas fudge?
- Notes & tips for Christmas fudge
- More delicious candy recipes
- Other great Chrismas recipes
- How to make Christmas fudge
- Recipe Details
About Christmas Fudge
With festive swirls of red, white, and green, this deliciously soft and chewy two-ingredient Christmas fudge is a must-make recipe during the holiday season.
What’s in this Christmas fudge?
The best part of this recipe is how easy it is! All you’ll need are two key ingredients plus a few optional extras:
- Candy Melts – The first core ingredent, you can either buy candy melts that are already in the color you’d like or you can use white candy melts and use oil-based food coloring to get the hue you’d like.
- Store-Bought Vanilla Frosting – The second core ingredient, this brings the flavor and creaminess to the fudge. This recipe is designed to use classic vanilla but you could also use buttercream frosting (or any other flavor with a light color).
- Almond Extract (or any other flavor extract) – This is totally optional but can give the fudge a hint of flavor you’d like.
- Sprinkles – Also optional, but can give this fudge a fun, festive touch.
What type of candy melts should you use?
Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.
Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick, since you can buy the exact color you need and can get right to crafting your festive treats. Wilton is simple and easy.
This recipe recommends using Wilton candy melts (or other brands that come in different colors) because it makes things simpler.
However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking up Ghirardelli brand candy melts and using oil-based food coloring to get the look that you want. You could also use their bar chocolate or chocolate chips. These are my favorite candy melts to work with due to the superior quality and taste.
The chocolate seized! What happened?
If you found that the chocolate seized (or in other words, became so firm that it could no longer be stirred), this is usually caused by one of two things:
- Adding the extract directly to the melted chocolate candy. There’s a lot of baking chemistry going on here, but in short, you want to avoid adding alcohol (which extracts essentially are) directly to melted chocolate candy because it will harden and form clumps. But while this is an easy mistake to make, but it can be salvaged – you just need a lot of elbow grease. Gentle heat and persistent stirring should get the chocolate back to a workable texture.
- Adding water-based food coloring to the melted chocolate candy. Chocolate is made of a mixture of fat and dry particles, and any contact with water will cause the dry particles to become moist and stick together, resulting in a hard, gritty paste. And unlike with the extract, there is no saving melted candy that’s siezed due to contact with water (even the smallest amont). You would have to start over. To avoid this, use oil-based food coloring instead.
How should fudge be stored?
For best results, I recommend storing the fudge in the refrigerator in an air-tight container. This ensures the fudge stays firm and will have a longer shelf life (about two weeks).
If storing fudge on the counter, be aware that it may soften or appear to “melt” a little. However, this doesn’t always happen; it all depends on the exact temperature of the room. So when storing fudge at room temperature, be sure to keep it in a cool, dark place. It’s also best to wrap or separate each piece of fudge with plastic wrap or wax paper so that the fudge does not stick together.
How long is fudge good for?
Once prepared, fudge should remain good in a sealed container in the refrigerator for up to two weeks.
Can you freeze Chrismas fudge?
Yes! Fudge freezes very well. For best results, wrap each piece of fudge with plastic wrap or wax paper and store in an air-tight container or freezer bag.
Fudge can be frozen for up to two to three months.
Notes & tips for Christmas fudge
- If you want thicker (taller) fudge, use a 8×8 baking dish (or smaller, so long as it can hold about four cups) instead of a 9×9 baking dish.
- For “cleaner” cuts of fudge, trim off the uneven edges before cutting the squares of fudge. You’ll lose fudge this way (it can still be eaten!) but you’ll gain a prettier presentation.
More delicious candy recipes
Other great Chrismas recipes
How to make Christmas fudge
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Put your chosen candy melts into a microwave-safe bowl for each color, then heat in the microwave until smooth.
Step 2 – Remove the lid and foil from the vanilla frosting, then microwave it until melted.
Step 3 – If you’re adding a flavor extract, stir it into the vanilla frosting.
Step 4 – Divide the frosting evenly between the bowls of melted candy, then mix until smooth.
Step 5 – Pour the candy mixture into a 9×9 baking dish lined with parchment paper or aluminum foil. If desired, drag a toothpick through the fudge a few times to create a pattern. Tap the baking dish lightly against the counter to even out the top. Add sprinkles or candy along the top of the fudge for a festive look.
Step 6 – Refrigerate and let set!
Step 7 – Serve and enjoy!
- Place each color of candy melt in its own microwave-safe bowl. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15 second intervals, mixing in between, until all candy has completely melted. Set bowls aside.
- Remove the lid and foil seal from the vanilla frosting, then microwave on high for 45 seconds or until frosting as completely melted.
- If using a flavored extract, add it to the melted frosting and mix well.
- Divide and pour the frosting evenly between each bowl of melted candy, then mix well until combined.
- Alternating between the three colors, pour the candy mixture into the prepared baking dish. If desired, drag a toothpick or butter knife through the colors once or twice (not too much) to create a swirl pattern. Tap the baking dish lightly on the counter to even out the candy to an even layer.
- If desired, sprinkle the top of fudge with decortaive sprinkles or candy.
- Refrigerate fudge for at least 2 hours or until set.
- Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peel back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.