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I whipped up this holiday fudge when I was running short on both cash and time one December. Through lots of experiments (and yeah, a few too-runny batches that didn't quite set!), I've nailed down this can't-miss version that gives off fancy vibes but couldn't be easier to make. These days my family starts hinting about it as soon as their Christmas decorations come out!
What Makes This Treat Special
Don't worry about messing up this fudge - it's actually pretty simple! What's great is how fancy it looks with decorations, so it's just right for giving as presents. You can make it way before the holiday craziness hits, and it won't go bad for weeks. Nothing beats seeing someone's eyes light up when they spot those adorable Christmas trees decorating each piece!
What You'll Need
- Main Fudge Stuff:
- 2 cups white chocolate chips (I find Ghirardelli gives best results)
- 16 oz almond bark
- 1 can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Pretty Decorations:
- Green candy coloring (oil-based)
- Gold sugar sprinkles
- Holiday decorating bits
- Kitchen Tools:
- 8x8 baking pan
- Parchment paper
- Double boiler or heat-safe bowl
- Rubber spatula
Creating Your Sweet Treat
- Get Everything Ready
- Put parchment paper in your pan with extra hanging over the edges - you'll use these as lifters later. Measure everything out beforehand. When chocolate starts melting, you'll want everything close by!
- The Smooth Blend
- Make your double boiler by putting a bowl over barely bubbling water. Add white chocolate and almond bark gradually, stirring until everything melts together. Slowly pour in condensed milk while keeping the stirring going. It should look shiny and smooth, almost like satin.
- The Festive Touch
- Put your fudge mixture into the pan and tap it lightly to even it out. Wait just until it firms up a little. Add green color to your leftover melted chocolate, put it in a piping bag, and make small trees on top. Add gold stars right then before everything hardens!
Handy Tricks
Keep a close eye on how hot your chocolate gets - too much heat makes it grainy, not enough and it won't melt right. If your decorating chocolate starts hardening too soon, warm the piping bag between your palms for a moment. For really neat slices, warm your knife under hot water and dry it off between cuts.
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Tasty Variations
After you've gotten comfortable with the basic recipe, let your imagination run wild! Try mixing in some broken candy canes, or add a bit of peppermint extract to the base. I've created Halloween versions using orange and black designs, Valentine's versions with pink hearts - you can do so much with this. Sometimes I'll use different flavors like almond or orange extract to switch things up.
Keeping Fresh and Giving Away
Keep your fudge with wax paper between layers in a container that seals tight. Find a cool spot away from heat - I use my furthest cabinet from the stove. When giving as gifts, I put pieces in small cupcake papers and arrange them in cute holiday boxes. Add a nice ribbon and small note, and you've got a handmade present that nobody can resist!
Frequently Asked Questions
- → Why use oil-based coloring?
Regular coloring messes up chocolate texture. Oil-based blends smoothly with candy melts.
- → Drizzle too clumpy?
Warm almond bark completely to get it smooth. For thinner lines, make a smaller bag hole.
- → Do I have to refrigerate it?
Store in an airtight container at room temp for 1-2 weeks, or keep in the fridge for 2-3 weeks.
- → Can I change the look?
Go for other themes—use hearts for Valentine's or eggs for Easter. Keep designs simple to work better.
- → Why isn’t it firm yet?
Let it fully set—it needs enough time. Refrigeration helps, but room temp is best for texture.