3-Ingredient Christmas Fudge is one of the easiest holiday treats you can make. It uses simple ingredients, sets quickly, and delivers rich chocolate sweetness in every bite. The texture is smooth and creamy, yet firm enough to slice cleanly. You can prepare it in minutes without a candy thermometer or complicated steps. Because this fudge requires only chocolate, sweetened condensed milk, and festive toppings, it is perfect for beginners and busy holiday schedules. It also makes a great edible gift, a quick dessert, or a beautiful addition to Christmas cookie trays. Every piece looks festive and tastes delicious, making this recipe a must for holiday baking.
Why You’ll Love This 3-Ingredient Christmas Fudge
The recipe is fast. The ingredients are simple. The fudge sets quickly. The flavor is rich. The texture is creamy. The toppings add color. The dessert is budget-friendly. Kids enjoy it. Adults love it. In addition, it works for parties, gifting, and last-minute holiday treats.
Why You Should Try This Recipe
You should try this recipe if you want a no-fail fudge that never cracks, burns, or becomes grainy. The method is simple and reliable, so the fudge turns out perfect every time. You can customize it with sprinkles, nuts, or candy without changing the base. Because the recipe uses pantry staples, you can prepare it anytime without shopping for special ingredients. It also stores well, making it ideal for make-ahead desserts or edible gifts.
Ingredients You’ll Need
Main Ingredients
3 cups chocolate chips (milk, semisweet, or dark)
1 can (14 oz) sweetened condensed milk
½ cup Christmas sprinkles or crushed candy canes
Optional Add-Ins
1 teaspoon vanilla extract
½ cup chopped walnuts
½ cup mini marshmallows
White chocolate drizzle
Sea salt flakes
How to Make This 3-Ingredient Christmas Fudge (Detailed)
1. Prepare the Pan
Line an 8×8-inch pan with parchment paper. Leave extra overhang on the sides so the fudge can be lifted out easily.
2. Combine Chocolate and Milk
Add chocolate chips and sweetened condensed milk to a saucepan. Turn the heat to low.
3. Melt Slowly
Stir continuously as the mixture heats. Keep the temperature low to prevent scorching and ensure the texture stays smooth.
4. Add Flavor
Remove the pan from heat. Add vanilla extract if using. Stir until the mixture becomes thick, glossy, and fully combined.
5. Pour into the Pan
Spread the fudge mixture into the lined dish. Smooth the top using a spatula.
6. Add Toppings
Sprinkle festive Christmas sprinkles or crushed candy canes over the surface. Press lightly so the toppings stick.
7. Chill the Fudge
Refrigerate for 2–3 hours or until completely firm.
8. Slice and Serve
Lift the fudge from the pan using the parchment paper. Cut into squares. Serve chilled for clean edges and the best texture.
Nutritional Information (Estimated per square)
Calories: 145
Fat: 7g
Carbs: 16g
Sugar: 14g
Protein: 2g
Sodium: 40mg
Tips for the Best 3-Ingredient Christmas Fudge (Detailed)
Use high-quality chocolate for the creamiest results. Melt the chocolate on low heat to avoid burning. Stir constantly to prevent sticking. Do not add water, which can make the chocolate seize. Line the pan with parchment so removal is easy. Press toppings into the surface before chilling. Chill long enough for the fudge to fully firm. Use a sharp knife for clean slices.
Variations & Substitutions
Use white chocolate to create white Christmas fudge. Add crushed Oreos for extra texture. Stir in chopped nuts for crunch. Add peppermint extract for mint-chocolate fudge. Create a swirl by mixing dark and white chocolate. Add mini marshmallows for rocky road fudge. Replace sprinkles with red and green candies.
What to Serve with 3-Ingredient Christmas Fudge
Serve with hot cocoa, peppermint lattes, or warm holiday drinks. Add to cookie platters, dessert boards, or holiday candy boxes. Pair with sugar cookies, brownies, snowball cookies, or Christmas bark. It also works well as a sweet bite on charcuterie-style dessert trays.
Common Mistakes to Avoid
Do not overheat the chocolate or it may seize. Avoid using evaporated milk instead of sweetened condensed milk. Do not skip lining the pan. Avoid cutting the fudge before it sets. Do not use low-quality chocolate, which may turn grainy. Avoid adding liquid extracts while the chocolate is too hot.
Storing Tips for the Recipe
Store fudge in an airtight container in the refrigerator for up to one week. Freeze for up to two months. Separate layers with parchment paper. Thaw in the refrigerator for best texture. Keep chilled for firm, clean slices.
Conclusion
3-Ingredient Christmas Fudge is rich, creamy, and incredibly easy to prepare. It requires minimal ingredients and delivers impressive results without complicated steps. The fudge sets beautifully, tastes indulgent, and looks festive with sprinkles or crushed candy canes. Whether you serve it at parties or package it for gifts, this recipe is sure to become a holiday favorite.
10 Recipe FAQ’s
1. Can I use white chocolate? Yes, it creates a snowy Christmas fudge.
2. Can I freeze the fudge? Yes, freeze for up to two months.
3. Why is my fudge too soft? It may need more chilling time.
4. Can I add nuts? Yes, chopped walnuts or pecans work well.
5. Do I need a candy thermometer? No, this recipe does not require one.
6. Can I add peppermint extract? Yes, a small amount adds great flavor.
7. Can I double the recipe? Yes, use a 9×13 pan.
8. Why is my chocolate grainy? It may have overheated.
9. Can I use chocolate bars instead of chips? Yes, chop them finely.
10. How long does the fudge last? About one week in the fridge.