Five-Ingredient Double Chocolate Christmas Fudge

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Christmas fudge has layers of two kinds of chocolate and is filled with your favorite holiday candies. It is the perfect candy recipe to make when you when you don’t have a lot of time to make your holiday treats.  You only need five ingredients, a few minutes, and a microwave or stove – no candy thermometer needed! It makes a great gift, and those colored M&M’s (or Sixlets for gluten free fudge) add a festive touch to your Christmas dessert platters.

I totally believe Santa can make it around the world in a single night. I mean, Christmas is only a few days away from the shortest day of the year. Couple the extended hours of darkness with all of the time zones and Santa really has, what, about 30 hours or so to make his journey?! Totally do-able with a herd of expertly trained flying reindeer and a little dose of magic.

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. 

I’ve had years where I’ve made over a dozen different types of cookies, so I know the work involved. That was before I had kids, and I only have two kids. She has an entire workshop staff to keep her on her toes.

While I do have plenty of easy Christmas cookie recipes in my arsenal, I’ve found adding no-bake desserts like chocolate bark and fudge to the mix mean I can make more goodies in less time.

And this Four-Ingredient Double Chocolate Christmas Fudge recipe is so decadent and pretty, yet it couldn’t be easier. OK, technically five ingredients, since you need two different types of chocolate chips. But who is counting?

Christmas Chocolate Fudge

It 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 need and how easy it is to make. Keep scrolling for more detailed tips, and the full amounts and instructions in the recipe card at the bottom of the post.

What are the ingredients in Christmas fudge?

• 14 oz. can sweetened condensed milk
• White chocolate chips
• Semisweet chocolate chips
• 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.

What do you need to make microwave fudge?

• 8-inch square pan
• wax 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.

How to make layered chocolate fudge:

1. Line an 8-inch square pan with wax paper.
2. In a heat-safe bowl, microwave white chocolate chips and half of the sweetened condensed milk until chocolate is nearly completely melted (or melt in a bowl over a pot of simmering water).
3. Stir in vanilla extract.
4. Spread fudge in prepared pan and spread to the edges.
5. Sprinkle half of the candies on top and press down slightly. Set aside to firm up slightly while preparing the next layer.
6. In a heat-safe bowl, microwave semisweet chocolate chips and half of the sweetened condensed milk until chocolate is nearly completely melted (or melt in a bowl over a pot of simmering water).
7. Stir in vanilla extract.
8. Carefully pour fudge over the white chocolate layer and spread it to the edges.
9. Pour the remaining candies on top and press down slightly.
10. Let fudge cool completely at room temperature or in the refrigerator before cutting into 1 to 1 1/2 inch squares.
11. Store in an airtight container. Fudge does not need to be kept refrigerated.

Is fudge gluten free?

A basic fudge recipe uses gluten free ingredients, so the only concern might be any ingredients you mix in to flavor the fudge.

In this recipe, you’ll need to use Sixlets instead of holiday M&M’s. Holiday M&M’s may be produced in a facility with cross-contamination risk, which can be an issue for someone with a severe wheat allergy or celiac disease. 

Do be sure your vanilla extract and white chocolate chips are gluten free. Nestle Toll House morsels are fine, but Ghirardelli are not.

BRIANNE’S FUDGE RECIPE PRO TIPS:

• Be sure to line your pan with wax paper so you can easily remove the fudge.
• The recipe specifies to use a microwave, but you can plate your bowls of chocolate over a saucepan of simmering water like a double boiler.
• 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.
• 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.
• 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.

Here are more fudge recipes:

• Layered Snickers Fudge
• Double Chocolate Toffee Fudge with Caramel
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

What are more easy Christmas candy recipes?

• Cranberry Bliss White Chocolate Bark
• Almond Butter Puppy Chow
• Salted Caramel Mocha Chocolate Bark
• Snickerdoodle Cinnamon Sugar White Chocolate Bark
• Peanut Butter and Jelly Chocolate Bark
• Chai White Chocolate Muddy Buddies
• Mocha Peppermint Chocolate Bark
• Bourbon Pecan Chocolate Popcorn

Easy Christmas Fudge Recipe

This double chocolate fudge has only five ingredients, and you can even make it in the microwave. It’s a fun and festive no-bake holiday treat that you can whip up in no time. Perfect to give as gifts or set out with your Christmas cookies. Or change up the colors of the chocolate candies or any holiday or occasion! And if you use Sixlets instead of M&M’s, it is a gluten free fudge recipe.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on Pinterest!

4.7 from 3 votes

Four-Ingredient Double Chocolate Christmas Fudge

A quick and easy recipe with only four ingredients! Festive candy decorations make it the perfect sweet treat for the holidays.

Prep: 15 minutes mins

Cook: 5 minutes mins

Total: 20 minutes mins

Servings: 36 pieces

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Ingredients

• 14 oz. can sweetened condensed milk divided
• 1 1/2 cups white chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract divided
• 1 cup candy coated chocolate , divided. You can use holiday M&M's or Sixlets for a gluten free option.

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

Four-Ingredient 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.

Author: Brianne @ Cupcakes & Kale Chips

Course: Candy, Dessert

Cuisine: American

Keywords: Christmas desserts, easy fudge recipes, holiday desserts, holiday food gifts, no bake desserts

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Enjoy!