Layered Christmas Fudge (Printer-Friendly)
Creamy layers of chocolate and white fudge topped with festive sprinkles for a delightful holiday treat.
# What You’ll Need:
→ Chocolate Layer
01 -
8.5 ounces semi-sweet chocolate chips (approximately 1 cup)
02 -
7 ounces sweetened condensed milk
03 -
1 teaspoon vanilla extract
→ White Chocolate Layer
04 -
8.5 ounces white chocolate chips (approximately 1 cup)
05 -
7 ounces sweetened condensed milk
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons festive Christmas sprinkles
→ Topping
08 -
Additional Christmas sprinkles for garnish
# Steps to Make This:
01 -
Line an 8x8 inch baking pan with parchment paper and lightly coat with nonstick cooking spray.
02 -
In a medium bowl, combine semi-sweet chocolate chips with half the sweetened condensed milk (7 ounces). Melt in the microwave in 30-second intervals, stirring thoroughly between each until smooth. Stir in 1 teaspoon vanilla extract.
03 -
Pour the melted semi-sweet chocolate mixture into the prepared baking pan and smooth evenly with a spatula.
04 -
In a clean medium bowl, combine white chocolate chips with the remaining 7 ounces of sweetened condensed milk. Melt in the microwave in 30-second bursts, stirring well after each until fully smooth. Mix in 1 teaspoon vanilla extract and 2 tablespoons festive sprinkles.
05 -
Spread the white chocolate mixture gently over the semi-sweet chocolate layer in the baking pan.
06 -
Sprinkle additional Christmas sprinkles on top. Refrigerate for at least 1 hour until the fudge is fully set before slicing and serving.
# Additional Notes:
01 -
For firmer fudge, ensure to use the increased chocolate-to-condensed milk ratio: 8.5 oz chocolate per layer.
02 -
Melt chocolates slowly to prevent overheating and graininess, especially the white chocolate.
03 -
Spread the white chocolate layer while the bottom layer is slightly warm to avoid separation.
04 -
Store fudge in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.