White Christmas Fudge
- You'll be dreaming of this White Christmas Fudge long after the holidays are over, so keep this recipe handy!
This recipe is prepared with the Rachael Ray 12-Piece Gradient Porcelain Enamel Cookware Set (K39885).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 (14-oz) can sweetened condensed milk
- 2 Tbsp unsalted butter
- 1/4 tsp salt
- 4 cups (1 lb, 5.25 oz) chopped white chocolate
- 1 tsp vanilla extract
- Red gel food coloring
- Green gel food coloring
- Lightly spray the bottom of a 9" x 9" baking pan. Cut a piece of parchment paper into a 9" x 18" rectangle and line the pan, making sure that the paper sticks to the bottom and the edges overhang. (You'll use the excess paper to pull the fudge out of the pan.)
- Place the condensed milk, butter, and salt into a medium-size saucepan. Cook over medium-low heat until the butter is melted and the mixture is hot. Do not boil. Remove the saucepan from the heat, add the chocolate and vanilla and stir until the chocolate has melted completely.
- Pour the mixture into the prepared baking pan and quickly insert a bamboo skewer or toothpick into the red gel food coloring jar and dot the fudge about 12–14 times. Repeat the process with the green food coloring. (You'll need to dip the bamboo skewers or toothpicks at least 2 times each into the gel colorings to have enough color in the fudge.) As quickly as possible, with a clean toothpick, swirl the fudge until most of the color has blended and a pretty pattern has formed.
- Press a piece of plastic wrap against the surface to prevent a skin from forming. Let it cool completely for at least 12 hours, or overnight.