Christmas Fudge with Red and Green Sprinkles

Christmas Fudge with Red and Green Sprinkles

White baking chips and vanilla frosting make a dense, creamy fudge that sets into thick squares. Dividing the mixture into red, green, and white layers gives each piece distinct color bands, while sprinkles pressed into the soft top stay in place after chilling.

The key is to melt the chips gently and work promptly once the frosting is mixed in: the fudge thickens as it cools. Plan on about 2 hours and 30 minutes, including chilling, but wait until the center is firm before cutting.

Ingredients for Christmas Fudge

• 3 cups white baking chips (about 18 ounces/510g)
• 1 tub vanilla frosting (about 16 ounces/450g)
• Red gel food coloring, a few drops added gradually
• Green gel food coloring, a few drops added gradually
• 2 tablespoons red and green holiday sprinkles (about 20g)

Gel coloring adds color without much liquid. Vanilla baking chips can be used in place of white baking chips.

How to Make Christmas Fudge

1. Prepare the pan: Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Set out three bowls for the fudge portions.
2. Melt the chips: Put the white baking chips in a microwave-safe bowl. Microwave at medium or 50% power, if available, in 20–30 second bursts; otherwise, use short bursts at normal power. Check and stir thoroughly after the first burst and every burst after that, scraping the sides of the bowl. Stop heating when only a few small pieces remain, then stir until smooth.
3. Add the frosting: Stir the vanilla frosting into the melted chips until the mixture is smooth and cohesive. If needed, microwave for one brief additional burst and stir again.
4. Divide and color: Divide the mixture evenly among the three bowls. Leave one portion white. Add red gel coloring to one portion and green to another, a few drops at a time, stirring until evenly colored. Work promptly while the fudge is spreadable.
5. Make the red layer: Spread the red portion evenly in the pan. Refrigerate for about 8–12 minutes, until the surface is just firm enough to support another layer.
6. Add the green and white layers: Gently spread the green portion over the red. Chill briefly until its surface can support the final layer, then spread the white portion on top without dragging the spatula into the fudge beneath.
7. Sprinkle and chill: Add the red and green sprinkles while the white layer is still soft, pressing them lightly into the surface. Refrigerate the pan uncovered for about 2 hours, or longer if needed, until the center is firm.
8. Cut into squares: Lift the slab out using the parchment overhang. It should hold its shape without bending. Cut into roughly 1½-inch squares with a sharp knife, wiping the blade between cuts.

How to Keep the Fudge Layers Distinct

Chill each layer only until its surface supports the next; it does not need to be frozen solid. Spread gently to keep the colors from blending. If a portion becomes too thick to spread while it waits, soften it with a very brief microwave burst, then stir before adding it to the pan.

How to Melt White Baking Chips Without Seizing

White baking chips can turn hard or grainy if overheated. Stirring between short microwave bursts distributes the heat, and the warmth already in the bowl can melt the last few pieces. Keep water and steam away from the chips and the fudge mixture.

Serving and Storage

Serve the fully set squares on a dessert plate or holiday treat tray. For another holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.

Store the fudge in an airtight container in the refrigerator, with parchment between stacked pieces. It can be made ahead; let it set fully before cutting or packaging. Freezing is also an option, though the texture may change: use an airtight freezer-safe container with parchment between pieces, and thaw in the refrigerator to limit condensation.

Nutrition

Approximate nutrition per piece, based on 25 pieces: 195 calories, 1g protein, 10g fat, and 26g carbohydrates. Approximate nutrition per 100g: 495 calories, 2g protein, 25g fat, and 67g carbohydrates. Values vary by brand and piece size.