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This Christmas fudge recipe is two creamy layers, semi-sweet chocolate on the bottom and white chocolate on top, covered in festive sprinkles. This Christmas fudge with condensed milk takes 5 ingredients and about 10 minutes, and you don’t need a candy thermometer. It’s the easy Christmas fudge recipe I make every December for cookie boxes, parties, and gifting to friends, family, and even the neighbors!
Recipe Update (December 2025): I retested this recipe based on your feedback! Many of you mentioned the fudge stayed a bit soft, so I increased the chocolate from 6 oz to 8.5 oz (about 1 cup of chips) per layer. Now it sets firm and slices clean while still staying creamy, and it’s the best Christmas fudge recipe I’ve tested. Thanks for helping me make it even better! If you’re building a holiday cookie tray, this fudge looks so good next to a pan of Christmas crack, my festive holiday sugar cookie bars, and a batch of Rolo pretzel bites.
Quick Look: Layered Christmas Fudge
- 🍫 What it is: Two-layer no-bake fudge, semi-sweet chocolate on the bottom and white chocolate with sprinkles on top.
- ⭐ Why it works: 8.5 oz of chocolate to half a can of condensed milk per layer, so it sets firm but stays creamy.
- 💛 Why you’ll love it: 5 ingredients, about 10 minutes of hands-on time, and no candy thermometer.
- ⚠️ What to watch for: Melt the white chocolate low and slow. Overheated chocolate is what turns fudge grainy.
- 🍳 Pan notes: An 8×8 pan lined with parchment, so you can lift the whole slab out and slice clean squares.
- ❄️ Make ahead: Keeps 2 weeks in the fridge or 3 months in the freezer, perfect for holiday gift boxes.
Why This Recipe Works
- Sets firm, stays creamy: the updated chocolate ratio fixes the too-soft problem a lot of condensed milk fudge recipes have.
- Two-layer fudge, two flavors: the chocolate and white chocolate contrast makes it stand out in any cookie box.
- 5 simple ingredients: no candy thermometer, no boiling sugar, and no special equipment.
- Microwave or stovetop: both methods are included, so you can use whatever you have.
- Kid-friendly: an easy no bake Christmas fudge to make with little helpers, and a sweet new holiday tradition.
Table of Contents
What Is Christmas Fudge?
Christmas fudge is a rich, creamy no-bake candy that’s made and gifted all through the holidays. The easiest homemade Christmas fudge is made by melting chocolate with sweetened condensed milk and letting it set, so you only need a few minutes of prep. That’s why it’s one of the easiest holiday fudge recipes you can make. This version is a layered Christmas fudge with a chocolate bottom and a white chocolate top. It’s a festive fudge you can decorate with anything Christmassy.
Christmas Fudge Key Ingredients
- Sweetened condensed milk: one 14 oz can, split evenly between the two layers. Make sure it’s sweetened condensed milk, not evaporated milk, and skip the reduced-fat kind. It won’t set.
- White chocolate chips: use a good brand. Bargain white chocolate chips have more oil and are the number one reason fudge stays soft.
- Semi-sweet chocolate chips: for the bottom layer. Dark or milk chocolate chips work too.
- Christmas sprinkles: use crunchy nonpareils. Soft jimmies bleed their color into the white layer.
You’ll also need vanilla extract, split between both layers. Full measurements are in the Christmas fudge recipe card below.
Substitutions and Additions
- Peppermint fudge: add 1/4 tsp peppermint extract to the chocolate layer and top with crushed candy canes.
- Hot cocoa fudge: top with mini marshmallows and a dusting of cocoa powder.
- Grinch fudge: tint the white chocolate layer green and use red heart sprinkles.
- Gingerbread fudge: stir 1/2 tsp gingerbread spice into the white chocolate layer.
- Cookies and cream fudge: fold crushed Oreos into the white chocolate layer.
- Peanut butter: team peanut butter? My two-layer buckeye fudge is the one for you.
How to Make Christmas Fudge
- Start the chocolate layer. Line an 8×8 pan with parchment paper and spray it with nonstick spray. Add the semi-sweet chocolate chips and half of the sweetened condensed milk (about 7 oz) to a medium bowl.
- Melt and stir. Microwave in 30-second bursts, stirring after each one, until smooth. Stir in 1 tsp of the vanilla.
- Spread the first layer. Spread the chocolate fudge evenly into the prepared pan. Work quickly, it starts to set fast.
- Start the white chocolate layer. In a clean bowl, add the white chocolate chips and the rest of the sweetened condensed milk.
- Melt low and slow. Microwave in 30-second bursts, stirring well, until just smooth. Stir in the remaining vanilla and the sprinkles. White chocolate scorches easily, so don’t rush it.
- Layer, top, and chill. Spread the white layer over the chocolate layer while it’s still slightly warm, cover with extra sprinkles, and chill for at least 1 hour before slicing.
Stovetop method: prefer the stove? Set a heatproof bowl over a pot of gently simmering water (the bowl shouldn’t touch the water). Melt the chocolate chips with half the sweetened condensed milk, stirring until smooth, and spread it into the pan. Repeat with the white chocolate layer in a clean bowl, then add the sprinkles and chill until set.
Expert Tips
- Have everything ready before you start. This fudge sets fast, so line the pan and set out your spatula before melting anything.
- Stick to the ratio. 8.5 oz of chocolate per layer is what makes it firm. Less chocolate or extra condensed milk gives you soft fudge.
- Melt low and slow. Short 30-second bursts keep the chocolate from overheating, which is what makes fudge grainy.
- Layer while it’s warm. Spread the white layer while the bottom is still slightly warm so the two layers bond and don’t separate.
- Chill it fully before slicing. Give it at least 1 hour. If it still feels soft, a little more fridge time fixes it.
Christmas Fudge FAQs
Christmas fudge usually stays soft from too much condensed milk, not enough chocolate, reduced-fat condensed milk, overheated white chocolate, or old, low-quality chips. Stick to 8.5 oz of chocolate per layer, and if it’s still soft, give it more time in the fridge.
Store Christmas fudge in an airtight container in the fridge for up to 2 weeks. Don’t leave it out at room temperature, it gets too soft and loses its shape.
Yes! Christmas fudge freezes really well, which makes it perfect to make ahead. Store it in an airtight container in the freezer for up to 3 months and thaw it in the fridge.
Yes. Melt each layer of this Christmas fudge in a heatproof bowl set over gently simmering water, stirring until smooth, then spread and chill as usual.
Cut the Christmas fudge into squares and pack it in holiday tins, bakery boxes, or cute baggies, with parchment between layers so the pieces don’t stick. Keep it chilled until you hand it out.
More Christmas Fudge and Candy
Want more Christmas fudge recipes? My roundup of the best fudge recipes for Christmas has 9 easy holiday fudge favorites, and my sugar cookie fudge is another one that disappears fast.
If you tried this Christmas Fudge Recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Layered Christmas Fudge
Ingredients
- 14 oz sweetened condensed milk divided
- 8.5 oz white chocolate chips about 1 cup
- 8.5 oz semi-sweet chocolate chips about 1 cup
- 2 tsp vanilla extract divided
- 2 tbsp Christmas sprinkles
Instructions
- Line an 8×8 baking pan with parchment paper, spray with nonstick cooking spray and set aside.
- Place the white chocolate chips in a medium bowl, the semi-sweet chocolate chips in a separate medium bowl. Divide the sweetened condensed milk in half, adding some to the white chocolate and some to the semi-sweet chocolate. (about 7 oz of condensed milk will be added to each bowl)14 oz sweetened condensed milk, 8.5 oz semi-sweet chocolate chips, 8.5 oz white chocolate chips
- Melt the semi-sweet chocolate mixture in the microwave in 30-second increments stirring in between every time. Add in the vanilla extract and stir to combine. Spread the mixture into the prepared baking pan.2 tsp vanilla extract
- Melt the white chocolate mixture in the microwave in 30-second increments stirring in between every time. Add in the vanilla extract and stir to combine. Mix in the Christmas sprinkles and spread on top of the semi-sweet chocolate fudge layer.2 tsp vanilla extract
- Top with extra sprinkles and chill in the fridge for at least one hour before slicing and enjoying2 tbsp Christmas sprinkles
Notes
- For fudge that sets firm: stick to 8.5 oz of chocolate per layer with half the can of sweetened condensed milk each. Never use reduced-fat condensed milk, it won’t set.
- Melt low and slow: use short 30-second bursts and stir well between each one, especially for the white chocolate. Overheated chocolate turns grainy.
- Storage: keep it in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i made this today with the updated instructions to use 8.5oz of chocolate. it was REALLY thick and more than a cup of chocolate for me based on the food scale I use. I wonder if 7.5oz would be a good in between?
Hi Dana! Thank you so much for the feedback! Could you share the brand of sweetened condensed milk and chocolate you used that could’ve affected the texture a bite. But yes, lowering the chocolate chips to 7.5oz or even 7oz would definitely results in it being a little less thick and easier to work with!
I made this and although tastes great if it’s out of the fridge for more than a few minutes it makes such a mess and really hard to package for a gifting 🙁
When do I add the peppermint extract and how much? Am I to add it to both fudge mixtures or just to the chocolate fudge?
Hi Carrie! You’ll add the peppermint extract only to the one of the layers of chocolate fudge mixture (not both). I recommend about ½ to 1 teaspoon, depending on how strong you want the peppermint flavor. Hope that helps!
Making Christmas fudge: Directions say to divide 14oz can of sweeten condensed milk. To me it would be two 7 oz cups, but it comes up short So do I just divide the 14 oz can regardless of how many ounces it is.
Hi Kathleen! When the directions say to divide the 14 oz can of sweetened condensed milk, it means split the entire 14 oz between the two chocolate mixtures—about 7 oz per bowl. You don’t need extra; just divide the can evenly, even if it comes out to be slightly short.
I made this. It came out so soft and I could not really cut it. Can someone please help me with why this happened? Thank you
Hi Amy! If your fudge turned out too soft and hard to cut, it might need more chilling time to fully set. Also, make sure the fudge was refrigerated for at least an hour before slicing. If it’s still soft, chilling it longer usually helps firm it up.
Just wondering if it is 2tsp vanilla per layer or 1tsp. The directions are unclear since it lists 2tsp twice but the ingredient list says 2tsp total
Hi Taryn! The recipe uses 2 teaspoons total vanilla extract, split between the two chocolate mixtures (so 1 teaspoon in each). Sorry for the confusion in the directions!
do you use the whole 14oz of sweetened condensed milk? it says divide in half and add “some to semi sweet and some to white chocolate” not sure if we are only Using half the 14oz? or the whole half per chocolate bowl
Hi Kristalee! You’ll use the whole 14 oz can of sweetened condensed milk for this recipe, divided evenly between the two chocolate bowls (about 7 oz each). Both bowls get some of the condensed milk, not just half the can total.
Lucky me! I was at the store today and decided to throw in three of these ingredients because it’s almost time to bake. Looks like I will be giving these a try this week—certainly looks festive and delicious!
I made two batches and they are chilling. Looks so pretty and smells great. I can’t wait to taste a tiny square.
Just making now! Looks so festive 😋🎄
I know right!