Best 12 Christmas Fudge Recipes

WHITE CHRISTMAS FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. , In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted. , Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

MY CHRISTMAS FUDGE

Steps:

• Line a 13x9-in. pan with foil; coat with cooking spray., In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat., Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely., Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.

CHRISTMAS CRANBERRY FUDGE

Steps:

• Butter or spray a 9x9 pan.
• In a 3-4 quart bowl put the white chips, orange extract, and marshmallow cream; set aside.
• In a medium size sauce pan put the milk, sugar and cranberry concentrate; stir. Bring this to a boil and cook to 235°F on candy thermometer (about 9 minutes).
• When mixture reaches 235°F, take off the heat and add butter. Stir and mix it well, and then pour over the white chips, extract, and marshmallow cream. Stir this well till all the chips are melted.
• Put into prepared pan.
• Let it cool and then refrigerate till nice and firm.
• Cut in squares.

CHRISTMAS FUDGE WREATH - RACHAEL RAY

Steps:

• Lightly grease a 8-inch cake pan with softened butter.
• Place a heavy pot on the stove and preheat it over low heat.
• Add chips and milk and stir until chips are melted and milk combined.
• Save the empty condensed milk can.
• Stir in vanilla and remove fudge from heat.
• Add nuts and currants and stir in immediately.
• Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan.
• Spoon fudge into pan around can, making sure to recenter can if it drifts.
• The fudge will set up almost immediately.
• Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly.
• Decorate your wreath with"holly" made from cut candied red and green cherries.
• A wreath left plain can be garnished with a pretty fabric bow when serving.
• Chill covered in the refrigerator and slice fudge very thin when ready to serve, as a little goes a long way.

CHRISTMAS MAPLE FUDGE

Steps:

• In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer.
• While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.

WHITE CHRISTMAS FUDGE

Steps:

• In a medium saucepan over medium heat combine 1 cup sugar with 1 tablespoon water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in egg whites and vanilla.
• In a separate saucepan combine remaining 2 cups sugar, corn syrup and 1 tablespoon water; heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Stir this mixture into the other pan with sugar and
• To the sugar mixture add nuts. Pour into a 9 x 9 inch dish and chill until firm. Cut into 1 inch squares.

WHITE CHRISTMAS FUDGE

Steps:

• 1. Chop cherries into small pieces Line & butter lightly or pam sprayed 8 X 8 pan with foil leaving enough over edges for handle to use later.
• 2. Melt Chips in Double boiler with the condensed milk,vanilla, & salt, on med low heat. Stir till melted and smooth.
• 3. Remove from heat; Stir in cherries, till evenly distributed.
• 4. pour into foil lines pan. spread evenly. Chill in refer 1 1/2 hrs. (you cannot over chill)
• 5. Remove from pan by lifting with the handles on the foil. Cut into 1" pieces, CUT 8X8= 64 pieces. Time to celebrate; "MERRY CHRISTMAS", "HAPPY HOLIDAYS", "SEASONS GREETINGS" "JOY TO THE WORLD", & to one and all.. . . Enjoy!

CHRISTMAS FUDGE

Steps:

• Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
• Bring to a boil over medium heat, stirring constantly.
• Boil for 4-5 minutes, stirring constantly.
• Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into foil-lined 8-inch square baking pan.
• Sprinkle with additional nuts if desired.
• Chill until firm.
• Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
• Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
• Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate chips for the semi-sweet chocolate chips.

CHRISTMAS FUDGE

Steps:

• Grease a 9x13 inch pan.
• In a medium saucepan combine sugar, cream and butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in marshmallow creme and white chocolate chips; mix well. Reserve 2 separate 1/2 cups of mixture and set aside.
• To one of the reserved 1/2 cups mixture add red food coloring until desired shade of red is achieved. To the other 1/2 cup of mixture add green food coloring until desired shade of green is achieved.
• Pour white mixture into prepared pan. Pour dots of both the red and green mixtures across the top. Using a toothpick or knife, swirl colors throughout the white.
• Chill for 2 hours and cut into 2 inch squares.

WHITE CHRISTMAS JEWEL FUDGE

Steps:

• Over low heat, melt chocolate with Eagle Brand®, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8x8 or 9x9 inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
• Variations:.
• Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 teaspoon of white vinegar, 1 teaspoon rum flavoring and 3/4 cups raisins. Proceed as above.
• Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

MOM'S CHRISTMAS FUDGE

Steps:

• 1. Butter baking pan...Makes 5 pounds ( I use a brownie pan though I like mine fairly thick... on medium low heat
• 2. Heat slowly the first 7 ingredients, to a rolling boil for 10 minutes... Then stir in nuts after removing from heat... Pour into pan and smooth out with spatula quickly before setting....
• 3. Let set in cool place cover with wax paper while it cools....Cut into squares and decorate your platter, you may cover with press and seal after they have cooled..

WHITE CHRISTMAS FUDGE

Steps:

• Line an 8 inch square pan with foil and grease foil. Mix sugar and milk in a 3 quart saucepan,add butter and over medium heat bring to a boil while stirring constantly. Boil 5 minutes without stirring. Over low heat add almond extract and chocolate and whisk until chocolate melts and mixture is smooth. Stir in fruit and almonds and pour into prepared pan. Refrigerate for 2 hours,invert pan and peel off foil. Cut into squares. Yield 36.