Christmas Chocolate Fudge With Sprinkles (Printable)
Creamy chocolate fudge topped with festive sprinkles — a quick, no-fuss holiday treat everyone loves.
# What You'll Need:
→ Chocolate Base
01 - 3 cups (510 g) semi-sweet chocolate chips
02 - 1 can (14 oz / 397 g) sweetened condensed milk
03 - 4 tbsp (56 g) unsalted butter, cut into pieces
04 - 1 tsp vanilla extract
→ Topping
05 - 1/3 cup (45 g) holiday sprinkles
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and butter. Stir constantly until completely melted and smooth, about 5 minutes.
03 - Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.
04 - Immediately pour the fudge mixture into the prepared baking pan, smoothing the top evenly with a spatula.
05 - Scatter the holiday sprinkles evenly across the surface, gently pressing them into the fudge so they adhere.
06 - Refrigerate for at least 2 hours, or until the fudge is completely firm to the touch.
07 - Lift the fudge slab out of the pan using the parchment overhang. Place on a cutting board and slice into 25 even squares.
# Expert Tips:
01 -
- It takes barely ten minutes of actual effort and looks like you spent all afternoon.
- The texture is impossibly smooth and creamy, nothing like the grainy fudge from your childhood attempts.
- Holiday sprinkles make it festive enough to gift without any decorating skills whatsoever.
02 -
- Keep the heat low and stir constantly because scorched chocolate cannot be saved and will ruin the entire batch.
- Do not skip the parchment paper overhang or you will be chiseling fudge out of the pan with a butter knife and bad language.
03 -
- Cut the butter into small pieces so it melts at the same rate as the chocolate and you avoid oily separation.
- Press the sprinkles in gently but firmly because loose ones will roll right off when you cut and serve.