Christmas Fudge

This christmas fudge melts white chocolate chips, vanilla almond bark, and sweetened condensed milk into creamy white squares, then tops each one with a piped green tree, a star sprinkle, and holiday nonpareils.

Course Dessert

Cuisine American

Keyword Christmas Fudge

Prep Time 15

Cook Time 10

Wait Time 6

Servings pieces

Calories 363kcal

Author Jason Decker

Ingredients

2 cups white chocolate chips
16 ounces vanilla almond bark divided
14 ounces can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Green gel food coloring
Yellow star sprinkles or yellow sprinkles
Holiday sprinkles optional

Instructions

Line a 8×8” square baking pan with parchment paper.
Combine 2 cups white baking chips, 8 ounces of vanilla almond bark, 14 ounce can sweetened condensed milk, and salt together in a double boiler.
2 cups white chocolate chips, 16 ounces vanilla almond bark, 14 ounces can sweetened condensed milk, 1/8 teaspoon salt
Heat over medium heat and melt until smooth, stirring regularly.
Remove from heat and stir in the vanilla.
1 teaspoon pure vanilla extract
Pour the fudge into the prepared pan and let sit for 4-6 hours room temperature or 2-4 hours in the fridge.
Cut into 16 pieces.
Heat 8 ounces of almond bark in 30 second increments until almost smooth in a microwave-safe bowl. If there are a few lumps, use the residual heat to melt the chocolate so it doesn’t burn.
Add food coloring to the vanilla almond bark to reach your desired shade.
Green gel food coloring
Pour almond bark into a zippered bag and cut the tip off.
Drizzle over fudge to make a tree (start at the top and go back and forth with the drizzle – starting with small lines and getting bigger as you go to create a tree shape).
Top with a star sprinkle and Christmas sprinkles on the tree!
Yellow star sprinkles, Holiday sprinkles

Notes

Cooling Time is Key: Ensure you let the fudge set for the right amount of time to get the best texture.
Double Boiler: This is a great way to ensure the fudge ingredients melt evenly without burning.
Quality Ingredients: Always go for good quality chocolate chips and almond bark. It makes a difference!
Get Creative: When drizzling the almond bark for the tree design, don’t stress about perfection. Trees are unique, and so is each piece of fudge.
Cutting Tip: Use a sharp knife dipped in hot water to make cutting the fudge easier.
A Little Goes a Long Way: When adding food coloring, start with a little. You can always add more, but you can’t take it out.

Nutrition