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Christmas Fudge | The Kitchen Gent

Christmas Fudge 3 Ways

A quick and easy fudge recipe that's easily adapted to fit any palate. Great for holiday get-togethers and last-minute gifts for crowds!
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 36 pieces


For the base

  • 24 oz chocolate of your choice
  • 1 10 oz can sweetened condensed milk
  • 1/4 tsp salt

For the Snickerdoodle

  • 24 oz white chocolate
  • 1 10 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 3 tsp cinnamon (divided)
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar (for topping)

For the Chocolate Peppermint

  • 24 oz semi-sweet chocolate
  • 1 10 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp peppermint extract
  • 4 candy canes (crushed, for topping)

For the Chocolate Bakewell

  • 24 oz semi-sweet chocolate
  • 1 10 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp almond extract
  • splash juice from a jar of maraschino cherries
  • 18 maraschino cherries (halved, for topping)


  • All of the fudges start the same and then go their separate ways. Start with a 9x9 or 8x8 pan (smaller pan = thicker fudge, larger pan = more servings). Line it with wax paper and set it aside.
  • Heat a pot of water to boil on the stove, then reduce to a simmer. Set a heat-safe bowl on top, making sure the water level doesn't reach the bottom (you want to use steam to heat the chocolate, not boil it). Add your chocolate, sweetened condensed milk, and salt to the bowl. Stir regularly to ensure all the chocolate is melting evenly and not burning. Once there are no more lumps, remove the bowl from on top of the pot and transfer to the counter.
  • At this point you can add your flavorings (in my recipes these are the extracts, cherry juice, or 1 1/2 tsp of cinnamon). Make sure you stir the chocolate well to ensure even dispersal of the flavors. Taste it at this point to make sure the flavor is what you want. Add more chocolate if you've overdone it on the flavors, or add more extract or spices if you're not really feeling like it says "snickerdoodle" to you. This is also a good excuse to get some molten chocolate in you without having to go through the trouble of calling it "fondue."
  • Once you're happy with the flavorings, pour the fudge into the pan you prepared. Spread it out with a knife or spatula to make sure it reaches all four corners and is a nice, even height. At this point you can add toppings for the peppermint and Bakewell varieties (hold off if you're making snickerdoodle). Place it in the fridge uncovered for about two hours, or until it is set. Once the snickerdoodle fudge is set, combine the remaining 1 1/2 tsp of cinnamon and the granulated sugar, then sprinkle on top. Some of it will fall off the top, but you don't want to put it on hot because the sugar will dissolve into the warm chocolate and then your fudge will be way too sweet with not enough crunch on top.
  • To serve, run a knife under hot water for a few seconds before drying it off and using it to cut through the fudge like gorgeous, chocolatey butter. Congratulate yourself on being such a good gift-giver, and don't forget to save a few pieces for yourself!


  • As stated above, I found this recipe from Mom on Timeout.
  • I used a variety of chocolate types: almond bark, candy melts, and baking bars. I was happiest with the texture of the candy melts, but the almond bark and baking bars were really rich, which was nice too. You can find almond bark and baking bars at your local grocery store; candy melts can be found there too, but usually come in more flavors at craft stores. I've got some orange and sugar cookie flavored ones calling my name next!
  • Cover the fudge well when you store it at room temperature. Leaving it uncovered during setting allows the top to get slightly hard, which is a nice texture in fudge. Once it's cut, allowing air to the inside makes the whole thing get hard, which is definitely not a nice texture in fudge. So wrap it good, y'all.