Double Chocolate Christmas Fudge

4.8 from 4 votes
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If you are looking for the perfect holiday candy recipe, then you need to make this festive Christmas Fudge! Only five ingredients, and you can even make it in the microwave. With two kinds of chocolate and colorful candies, it’s an irresistible treat to add to your holiday dessert platters!

Two layer fudge with Christmas sixlet candies in it on a white plate on top of a red napkin.

Why You’ll Love this Christmas Fudge

I totally believe Santa can make it around the world in a single night. What I want to know is how Mrs. Claus finds time to make all of her holiday cookies and candies to keep the elves happy, the reindeer full of energy, and Santa his usual roly-poly self.

For me, the only way I can get all of my holiday treat-making done is to start with my assortment of gluten free Christmas cookies, and then add some easy no-bake candy recipes, like this chocolate bark and fudge. Here’s why I love this Christmas fudge so much:

  • Simple preparation. You only need five ingredients, a few minutes, and a microwave or stove – no candy thermometer needed.
  • Delicious and festive. Unlike most fudge recipes, this one has two kinds of chocolate for extra goodness. And when you add festive candies, it’s truly a gorgeous addition to any dessert spread or treat containers. It makes a great gift!
  • Easy to make gluten free. As long as you check your labels, it’s easy to find gluten free versions of all of the ingredients. While most M&M’s are gluten free, the holiday ones often are not. But in that case, you have the option to use red and green Sixlets, which look just as pretty and taste just as yummy.
  • So versatile. You can use the same base recipe with the two layers of chocolate and stuff different fillings inside, like these fudge recipes:

I hope you enjoy making and eating this fun holiday treat!

Two layer fudge with Holiday M&M's in it on a white plate on top of a red napkin.

Christmas Fudge Ingredients

This fudge recipe starts with the two-ingredient fudge you’ve probably seen before, but I just fancied it up a bit. I mean, it is Christmas. So I added the extra type of chocolate chips to make layers, a little vanilla to make the flavor pop, and festive-colored candy. Here is a quick overview of what you’ll need. But be sure to go to the recipe card for the full amounts and detailed instructions.

  • Sweetened condensed milk. You’ll divide the can approximately in half to make each layer.
  • White chocolate chips. Be sure yours are gluten free, if needed. Nestle Toll House morsels are fine, but Ghirardelli are not.
  • Semisweet chocolate chips. Same note about checking the labels.
  • Vanilla extract.
  • Holiday candies. I have used both mini and regular-size Holiday M&M’s and holiday-colored Sixlets, but you can get creative with any kind of festive candy, including the flavored M&M’s.

How to Make Fudge

Let’s get started. First line and 8-inch square pan with wax paper. Then you can begin making the fudge.

Make the white chocolate layer. Melt the white chocolate chips and half of the sweetened condensed milk in the microwave or in a heat-safe bowl over a pot of simmering water. Stir in the vanilla and spread in the prepared pan all the way to the edges. Sprinkle half of the candies on top and press down slightly. Set aside to firm up slightly while preparing the next layer.

Make the dark chocolate layer. Repeat the process with the semisweet chocolate chips. Carefully pour the fudge over the white chocolate layer and spread it to the edges. Pour the remaining candies on top and press down slightly.

Chill and cut. Let fudge cool completely at room temperature or in the refrigerator before cutting into 1- to 1 1/2-inch squares. Store in an airtight container.

Christmas Fudge Recipe on a plate surrounded with ornaments.

Tips for Success

  • Line the pan. Be sure to line your pan with wax paper so you can easily remove the fudge.
  • Divide carefully. You’ll need approximately half of the can of sweetened condensed milk for each layer. You can eyeball this, but it is better to err on the side of adding a little extra to the dark chocolate layer versus the white chocolate layer.
  • Wait to refrigerate. Let the white chocolate layer firm up a bit while you prepare the top layer. I do not recommend refrigerating at this point because if the bottom layer is too cold, it will set the top layer too quickly while you are pouring it. It should firm up at room temperature, but you can refrigerate it to speed things along.

Storing Fudge

The fudge can be kept in an airtight container at room temperature for up to a week. You can refrigerate it for a couple of weeks, or freeze it for up to two months if you want to make it in advance.

If you freeze it, keep it well-sealed in the freezer and while it is thawing so there is no condensation which will make the shell of the colored candies melt.

Christmas fudge decorated with candies on a white plate on top of a red napkin next to two green ornaments.

Things You’ll Need

  • 8-inch square pan – this is the perfect side for the fudge recipe.
  • Wax paper – essential for easily removing the fudge from the pan. It will stick to the pan and even to parchment paper.
  • Two heat-safe bowls – glass bowls work just fine. You can put them in the microwave to melt the chocolate, or even over a pan of simmering water like a double boiler.
  • Mini offset spatula – this is a great tool for spreading the fudge into the pan, and for just a few dollars, this is a great tool to have in your kitchen.
Two layer fudge with Christmas sixlet candies in it on a white plate on top of a red napkin with red and green ornaments in the background.
4.8 from 4 votes

Double Chocolate Christmas Fudge

If you are looking for the perfect holiday candy recipe, then you need to make this festive Christmas Fudge! Only five ingredients, and you can even make it in the microwave. With two kinds of chocolate and colorful candies, it's an irresistible treat to add to your holiday dessert platters!
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 36 pieces

Ingredients

Instructions

  • Line a 8-inch square pan with wax or parchment paper.
  • In a microwave safe bowl, heat white chocolate chips and half of the sweetened condensed milk (just under 2/3 cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon vanilla extract.
  • Pour fudge into prepared pan and spread to the edges. Pour 1/2 cup of the candies on top and press down slightly. Allow fudge to firm up slightly while preparing the next layer.
  • In a microwave safe bowl, heat semi-sweet chocolate chips and the remaining half of the sweetened condensed milk (just under 2/3 cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in 1/2 teaspoon vanilla extract.
  • Carefully pour fudge over the white chocolate layer and, working quickly but carefully, spread to the edges. Pour the remaining 1/2 cup of the candies on top and press down slightly.
  • Let fudge cool completely at room temperature or in the refrigerator before cutting into 1 to 1 1/2 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
  • Store in an airtight container. Fudge does not need to be kept refrigerated.

Notes

You can place the bowls over a saucepan of simmering water like a double boiler to melt the chocolate if you prefer not to use the microwave.
Nutrition Facts
Double Chocolate Christmas Fudge
Amount Per Serving (1 piece)
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 3mg1%
Sodium 26mg1%
Potassium 50mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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12 Comments
  1. Lisa

    I’m curious if anyone made this recipe? The bottom layer stayed gooey and came out a mess. It wouldn’t cut into squares and stuck to the parchment paper because it was so gooey. I even tried freezing it, which allowed it to cut a little easier, but once the fudge came to room temperature it became gooey again. I’m not sure why the white chocolate layer did not solidify but the semi-sweet chocolate layer did.
    Epic fail.

    1. I’m sorry it didn’t work out for you. I actually just made this recipe again a week or two ago, and I have made it multiple times with both Ghirardelli and Nestle chips. The white chocolate layer typically does have a softer set than the semisweet, but it typically firms up and stay firm at room temperature (though slightly softer than the semisweet layer). A couple of possibilities are that you used a little less than a cup and a half of white chocolate chips or when you divided the sweetened condensed milk, perhaps more when into the white layer than the semisweet layer. Hope this helps!

  2. Yea, Santa’s extended family has visited my house all throughout December too. In fact, Mr. Amazon Prime just left a couple of boxes at my front door. Nice fudge you got there too. Very festive with the bright color candies.

4.75 from 4 votes (4 ratings without comment)

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