White Chocolate Christmas Fudge
Dreamy, white chocolate fudge that is colored, decorated and perfect for Christmas.
This is a traditional style fudge that has the melt in your mouth texture that cannot be beat!
Why you will love this recipe
It’s perfect for Christmas time. With its vibrant colors and rich sweetness this fudge is always a delicious treat for Christmas (or any other time of the year).
Makes a great gift. Once your fudge is set you can put it into cute little gift boxes or jars and it will make the perfect little homemade gift for a loved one.
Its absolutely delicious. This fudge is one of my families favorites, it never lasts the week in our house.
This fudge is super easy to adapt. Want to change the colors and sprinkles? Add a different flavour? Mix through add ins? Go for it, this is a simple fudge base that takes well to most adaptations.
If you love this recipe you should also check out my recipe for Classic Chocolate Fudge!
Tips to achieve the perfect fudge
Thermometer – Using an accurate candy thermometer will take all of the guess work out of cooking your fudge. While it is possible to make this recipe without one. 116 degrees Celsius is the temperature that you need to reach in order to get the right consistency.
Saucepan – You need to use a non stick saucepan that has a heavy base for even heat distribution. Make sure that your saucepan is also large enough to account for the increase in volume when the fudge boils. I have lost count of the amount of times that I have ruined a batch of fudge simply by using the wrong saucepan.
Evaporated milk – This is a key ingredient to achieving a rich creamy flavor to your fudge. Make sure that you do not substitute this for sweetened condensed milk or regular milk as you will not achieve the same results.
Wait time – Once your chocolate fudge has cooked, you need to let it rest and cool. Make sure that you leave the fudge to rest in the saucepan for about 10 but no longer than 15 minutes. This will allow the sugars to cool to the right temperature for mixing.
Mixing – This step is crucial to achieving that distinctive texture of fudge. Use a wooden spoon (or something with no plastic parts) to mix the fudge well. You need to beat the fudge until it has lost all of its glossiness. It will be much thicker and the spoon will leave ripples in the surface of the fudge as you mix. After mixing for 5 – 10 minutes, your fudge will be ready to pour into your prepared tray.
Storing your Christmas fudge
Store your fudge in an air tight container at room temperature for 1-2 weeks. You can also store this in the fridge for up to a month or in the freezer for up to 3 months. I love to keep a batch of this fudge in the freezer over summer. The fudge will not freeze solid so you can take pieces of the fudge out of the freezer and eat immediately.
White Chocolate Christmas Fudge
Ingredients
Method
- In a large, heavy bottomed saucepan, mix together the cornflour and sugar. Add in the butter, evaporated milk and chocolate.
- Heat on low, stirring constantly, until the chocolate and butter is fully melted and the sugar has dissolved.
- Simmer on a medium-low heat, stirring occasionally until the temperature reaches 116 degrees.
- Remove from heat and cool for 10 minutes.
- Line a square slice tin (approx 20x20cm) with baking paper.
- Once the 10 minutes are up, add in the vanilla and food coloring and beat with a wooden spoon constantly for 5-10 minutes until the fudge is thick and no longer shiny.
- Pour into your prepared slice tin. Allow to set fully before slicing.
Notes
– Make sure your pot is non stick and does not heat up too much as this will cause the fudge to overheat on the bottom and burn.
– If you don’t have a thermometer then you can test the fudge by dropping a small amount into a glass of cold water. If it forms a tacky ball then it is ready.
– Store your fudge in an air tight container at room temperature for 1-2 weeks.
Thank you so much for taking the time to read through my white chocolate Christmas fudge recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
