I make this swirled Christmas fudge every December, usually the night before we decorate the tree, so we can nibble on creamy, candy-shop squares while the lights go up. I first tried it years ago when I needed a quick, no-bake treat for a school party and only had white chocolate, sweetened condensed milk, and food coloring on hand. The result was silky, melt-in-your-mouth fudge dotted with cheerful holiday swirls, and it has stuck around as our family’s signature December sweet.

The texture is luxuriously smooth and rich, like the center of a truffle, but it sets firm enough to make tidy 1-inch squares that stack beautifully in tins for gifting. The flavor is classic white chocolate with a buttery finish and a gentle caramel note from the condensed milk, and the swirls transform each batch into a little piece of edible art. If you have little helpers, they love the dolloping and swirling step. We joke that every pan tells the story of that year’s holiday mood in red and green.

Ingredients

• White chocolate chips: Use high-quality chips for best melt and flavor. I like Ghirardelli because they melt smoothly and set with a clean snap without waxy texture.
• Sweetened condensed milk: Provides sweetness and the fudge’s signature creamy body. Choose full-fat; the thicker consistency helps it set properly and stay silky.
• Unsalted butter: Adds richness and a smooth mouthfeel. Cold cubes help prevent overheating the chocolate as everything melts together gently.
• Red gel food coloring: Gel color blends without thinning the mixture. Americolor makes vibrant reds that stay true as the fudge sets.
• Green gel food coloring: Another gel-based color that swirls cleanly. A small amount goes a long way for bright, festive streaks.

Instructions

Prepare the pan: Line an 8 by 8 inch straight-sided baking pan with parchment, leaving a generous overhang on two sides to create handles. Smooth the parchment into the corners so the fudge sets with neat edges and lifts out cleanly for cutting. Melt the base: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cold butter cubes. Stir constantly with a silicone spatula for 4 to 6 minutes until fully melted and glossy. Remove from heat as soon as the mixture is smooth to prevent scorching. Color the red portion: Transfer one third of the warm mixture to a small bowl. Add 1/4 teaspoon red gel color and stir thoroughly until the color is uniform with no white streaks. Add a touch more gel if needed to reach a vibrant holiday red. Color the green portion: Place another third of the mixture into a second bowl. Stir in 1/4 teaspoon green gel color until fully incorporated and even. Adjust with a tiny extra dab for deeper green if desired. Dollop into the pan: Spoon alternating dollops of the plain white, red, and green mixtures into the prepared pan, distributing colors randomly. Aim for a patchwork pattern so every slice has a bit of each color. Swirl the pattern: Drag a wooden skewer or the tip of a butter knife through the surface in gentle figure-eight motions. Avoid over-swirling to keep colors defined and prevent muddying. Two or three passes are usually perfect. Smooth the top: Lay a small piece of parchment over the surface and press lightly to level without disturbing the swirl pattern. This helps create evenly thick pieces with sharp edges. Chill and slice: Refrigerate 2 to 3 hours, until firm. Lift the slab out by the parchment handles and place on a cutting board. Trim edges if needed, then cut into 64 one-inch squares with a sharp knife.

Storage Tips

Let the fudge set completely in the refrigerator, then transfer the squares to an airtight container lined with parchment. Layer pieces with parchment to prevent sticking and color transfer. At room temperature, keep the container closed and serve within a couple of hours to avoid softening. Refrigerated, the fudge stays fresh and silky for up to 2 weeks. For longer storage, freeze pieces on a baking sheet until firm, then pack in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving, then bring to room temperature for 10 to 15 minutes for best texture.

Ingredient Substitutions

If you cannot find Ghirardelli chips, choose another high-quality white chocolate chip brand labeled for baking and candy making. Avoid baking bars with added moisture or coatings designed for fountains. If you only have salted butter, use it and skip any extra pinch of salt. Gel food coloring is important; liquid coloring can thin the mixture and make it soft. For different colors, swap in blue and silver sprinkles after the fudge is poured, or make a peppermint version by stirring in 1/4 teaspoon peppermint extract to the uncolored base and keeping the swirls subtle to avoid overpowering flavor.

Serving Suggestions

Arrange fudge squares on a platter with contrasting textures: crisp ginger cookies, salted pretzels, and fresh orange slices create a festive mix. A sprinkle of edible glitter or a light dusting of crushed peppermint candies adds sparkle. For gifting, stack 6 to 8 squares in cellophane bags with a ribbon, or pack an assortment tin with parchment dividers. Pair with hot cocoa, coffee, or a mug of spiced tea for a cozy dessert tray after a holiday meal. The bold red and green swirls make a cheerful centerpiece on a cookie exchange table.

Cultural Background

Fudge has long roots in American confectionery, with the earliest published recipes appearing in the late 19th century. Traditional versions relied on boiling sugar to the soft-ball stage, but modern shortcuts using condensed milk and chocolate created the no-fail method many of us rely on today. Around the holidays, fudge becomes a staple alongside cookies and nut brittles, often made in big batches for exchanges and gifts. The red and green marbling nods to classic Christmas colors, bringing bakery-style charm to a pantry-friendly recipe that any home cook can master without special equipment.

Seasonal Adaptations

For winter flair, stir a whisper of peppermint extract into the base and top with crushed candy canes. In spring, try pastel swirls with blush pink and mint green, or add rainbow swirls for birthdays. Autumn loves a golden caramel drizzle over a white and pumpkin-colored swirl; swirl in a spoonful of pumpkin pie spice for warmth. For New Year’s Eve, use white and gold gel colors and finish with edible gold stars. The technique never changes: melt, color, dollop, and swirl. Your palette is the season, and the pan becomes your canvas.

Meal Prep Tips

Make the fudge up to a week in advance and keep it refrigerated until the day you plan to package or serve. For clean edges, warm the knife under hot water, wipe dry, and slice in confident, straight strokes. If you need many small gift bags, cut pieces slightly smaller than 1 inch and group by color pattern for a neat look. Label containers with the date and flavor if you make multiple variations. When transporting, keep the container flat and cool; a small ice pack in an insulated tote keeps the texture firm for parties and potlucks.

Of all the holiday treats I bake and stir, this swirled fudge earns the most smiles for the least effort. It lends color and joy to dessert tables, packs beautifully for gifts, and invites creativity with every batch. I hope it becomes a sweet, stress-free tradition in your kitchen too.