5-Ingredient Christmas Fudge

Written By Ayden Conway

Ingredients:

• 14 oz sweetened condensed milk

• 6 oz white chocolate chips

• 6 oz semi sweet chocolate chips  

• 2 tsp vanilla extract

• Christmas-themed toppings of your choice (M&M’s, Crushed Candy Canes, etc.)

  Instructions:

1. Line an 8×8 baking pan with parchment paper, spray with nonstick cooking spray and set aside.

2. Place the white chocolate chips in a medium bowl, the semi-sweet chocolate chips in a separate medium bowl. 

3. Divide the sweetened condensed milk in half, adding some to the white chocolate and some to the semi-sweet chocolate. (About 7 oz of condensed milk to each bowl.)

4. Melt the semi-sweet chocolate mixture in the microwave in 30-second increments, stirring in between every time. 

5. Add in half of the vanilla extract and stir to combine. Spread the mixture into the prepared baking pan. 

6. Melt the white chocolate mixture in the microwave in 30-second increments, stirring in between every time. 

7. Add in the other half of the vanilla extract and stir to combine. Mix in the Christmas toppings and spread on top of the semi-sweet chocolate fudge layer. 

8. Top with extra sprinkles and chill in the fridge for at least one hour before slicing and enjoying.

   
   

Tips:

Melting Chocolate: Melt in short 30-second bursts in the microwave, stirring well between each to avoid burning and ensure smooth melting.

Peppermint Extract (optional): If adding peppermint flavor, add about ½ to 1 teaspoon to the semi-sweet chocolate fudge layer only for a festive touch.

Setting & Cutting: Chill the fudge in the fridge for at least 1 hour or until completely firm before slicing. If the fudge is too soft, more chilling time will help it set.

Sprinkles: Add sprinkles on the white chocolate layer and extra on top before chilling for a colorful festive look.

Storage: Store fudge in an airtight container in the fridge for up to 2 weeks.

Bibliography:

• Aoul, Chahinez Tabet. “Layered Christmas Fudge Recipe”, lifestyle of a foodie, Published December 2nd 2025. Accessed December 14th 2025.