Store-bought fudge cannot compare to my Christmas fudge recipes! Fudge made with my recipes tastes so fresh, can be flavoured to your exact tastes, and is ideal for giving away as fun, affordable Christmas gifts.
This is a condensed milk fudge recipe, which is simple enough for beginners yet impressive enough for gifts. Unlike most Christmas chocolate fudge recipes that are overly sweet, these use dark chocolate for a delightfully bitter edge. Perfect for adults who want homemade Christmas fudge that’s sophisticated.
You don’t need to be overly exact with the amount of chocolate, milk and butter. For some very bizarre reason, the only tin of condensed milk I could find was 397g, so I split that 4 ways.
You also only want a very small amount of butter – about 25g of butter for every 400g of milk. If you’re making a huge batch of just one flavour chocolate fudge, then no problem… however to make small amounts of 4 different flavours, you’re better off weighing a single 25g lump of butter and cutting it into quarters rather than attempting to weigh out 6 and ¼ grams of butter.
When it comes to the flavours for the chocolate fudge, try to stick as close to my chocolate fudge recipe amounts. Too much liquid and your fudge won’t set at all.
P.S. if you want to make fudge as Christmas gifts, I highly recommend choosing an ethical chocolate like Tony’s Chocolonely and fun packaging like these gingerbread house kraft boxes!
Ingredients You’ll Need for Christmas Fudge
All four Christmas chocolate fudge recipes use the same base ingredients:
Base ingredients (per flavour):
- 100g condensed milk (a 397g tin makes all 4 flavours)
- 100g chocolate (mix of dark and milk chocolate works best)
- 6.25g butter (about ¼ of a 25g portion)
- 1 tablespoon icing sugar
Equipment:
- Small saucepan
- Wooden spoon
- Small containers or tin (approximately 10cm x 10cm)
- Greaseproof baking paper
- Cling film
UK brands I recommend:
- Chocolate: Bournville dark chocolate, Tony’s Chocolonely milk chocolate (it’s Fairtrade), Lindt dark chocolate
- Condensed milk: Carnation or any supermarket own-brand. Make sure you get condensed milk, not evaporated milk!
- Butter: Any unsalted butter
You don’t need to be exact with chocolate amounts – fudge is forgiving! The key is keeping liquid flavourings minimal.
4 Christmas Fudge Flavours to Try
Below I’ve shared my 4 favourite recipes that are perfect for Christmas. Peppermint to remind you of candy canes. Vanilla, allspice and almonds for marzipan and vanilla scented candles. Winter nuts and currents for mince pies. And finally, orange and ginger for a Christmas spiced orange liqueur.
Dark Chocolate Peppermint Fudge Recipe
- 100g condensed milk
- 100g dark chocolate (I used a mix of Bournville and Lindt)
- 1 teaspoon peppermint extract
- 6g and ¼ butter
- 1 tablespoon icing sugar
Method:
- Line a small box or plastic container with greaseproof baking paper.
- Put the condensed milk, chocolate, peppermint extract and butter in the small saucepan and slowly heat on the lowest possible setting.
- Stir occasionally, being careful not to increase the heat.
- Once all the ingredients are melted, silky smooth and getting thick, take the saucepan off the heat and add the icing sugar. Mix quickly to combine and then pour (or spoon) the chocolate fudge mixture into your container.
- Smooth over the top with a spoon. Cover with cling-film and leave to set in the fridge for at least an hour.
Vanilla Almond Christmas Fudge
- 100g condensed milk
- 100g chocolate (I used a mix of Tony’s Chocolonely milk and Bournville)
- ½ teaspoon vanilla extract
- ¼ teaspoon allspice
- 3 or 4 almonds, chopped for decoration
- 6g and ¼ butter
- 1 tablespoon icing sugar
Method:
- Line a small box or plastic container with greaseproof baking paper.
- Put the condensed milk, chocolate, vanilla extract, allspice and butter in the small saucepan and slowly heat on the lowest possible setting.
- Stir occasionally, being careful not to increase the heat.
- Once all the ingredients are melted, silky smooth and getting thick, take the saucepan off the heat and add the icing sugar. Mix quickly to combine and then pour (or spoon) the chocolate fudge mixture into your container.
- Smooth over the top with a spoon, then add your chopped almonds to decorate. Cover with cling-film and leave to set in the fridge for at least an hour.
Winter Fruit and Nut Chocolate Fudge
- 100g condensed milk
- 100g chocolate (I used 45g Tony’s Chocolonely milk chocolate, 45g Bournville and 10g Lindt dark)
- 1 tablespoon of mixed nuts, chopped for decoration (I used hazelnuts, almonds, walnuts and redskin peanuts)
- ½ tablespoon of currants for decoration (I used a mix of sultanas, dried cranberries, raisons and candied orange peel)
- ½ tablespoon of currants to go in mixture
- 6g and ¼ butter
- 1 tablespoon icing sugar
Method:
- Line a small box or plastic container with greaseproof baking paper.
- Put the condensed milk, chocolate, currants and butter in the small saucepan and slowly heat on the lowest possible setting.
- Stir occasionally, being careful not to increase the heat.
- Once all the ingredients are melted, silky smooth and getting thick, take the saucepan off the heat and add the icing sugar. Mix quickly to combine and then pour (or spoon) the chocolate fudge mixture into your container.
- Smooth over the top with a spoon, then add your currants and mixed nuts to decorate. Cover with cling-film and leave to set in the fridge for at least an hour.
Orange Ginger Dark Chocolate Fudge
- 100g condensed milk
- 100g dark chocolate (I used a mix of Bournville and Lindt)
- Teaspoon of concentrated orange juice
- Teaspoon of ground ginger, plus a pinch for decoration
- Candied orange peel for decoration
- 6g and ¼ butter
- 1 tablespoon icing sugar
Method:
- Line a small box or plastic container with greaseproof baking paper.
- Put the condensed milk, chocolate, orange juice, ground ginger and butter in the small saucepan and slowly heat on the lowest possible setting.
- Stir occasionally, being careful not to increase the heat.
- Once all the ingredients are melted, silky smooth and getting thick, take the saucepan off the heat and add the icing sugar. Mix quickly to combine and then pour (or spoon) the chocolate fudge mixture into your container.
- Smooth over the top with a spoon, then add your candied orange peel to decorate. Cover with cling-film and leave to set in the fridge for at least an hour.
Tips for Making Perfect Christmas Fudge
Follow these tips for the best homemade Christmas fudge:
- Why condensed milk is best: Unlike traditional fudge that needs a sugar thermometer and precise temperatures, this condensed milk fudge recipe is foolproof. The condensed milk does the temperature work for you, making this perfect for beginners.
- Use dark chocolate for adult tastes: Most Christmas chocolate fudge is sickly sweet. Using Bournville or other dark chocolate (not just milk chocolate) creates a sophisticated, slightly bitter edge. Perfect for grown-up palates.
- Small batches = variety: Each recipe makes approximately 16 pieces, allowing you to create a beautiful mixed gift box with all four Christmas fudge flavours without committing to huge quantities.
- Don’t rush the melting: Keep heat on the lowest setting. Rushing creates grainy, separated fudge instead of smooth, silky texture.
- Butter measurements trick: For these small batches, weigh out 25g butter and cut it into quarters rather than trying to weigh 6.25g directly. Much easier!
- Tin splitting: A 397g tin of condensed milk splits into 4 batches of approximately 100g each.
- Liquid flavourings warning: Stick to the amounts listed. Too much liquid (extracts, juice) prevents your fudge from setting properly.
- No need to wash between batches: Save time by making all four flavours consecutively. Leave peppermint until last as it’s the strongest flavour and will overpower others.
- Setting time: Allow at least 1 hour in the fridge, or overnight for firmer fudge that’s easier to cut cleanly into neat squares.
- Storage: Keep in an airtight container in the fridge for up to 2 weeks. Layer greaseproof paper between pieces to prevent sticking.
- Perfect for gifting: Package in small boxes or cellophane bags tied with ribbon. Makes beautiful homemade Christmas gifts that look impressive but are secretly easy to make.
FAQs About Christmas Fudge
Melt condensed milk with chocolate, butter and your chosen flavourings in a saucepan on low heat. Once smooth and thick, add icing sugar, pour into a lined tin, and refrigerate for at least 1 hour. No sugar thermometer needed – the condensed milk method is foolproof.
Your fudge likely has too much liquid from extracts or juice. Stick to the exact amounts listed in the recipe. Also ensure you’re using full-fat condensed milk (not evaporated milk) and that the mixture was thick before adding icing sugar. If too runny, return to the pan and heat a bit longer.
Yes! This Christmas fudge recipe keeps for up to 2 weeks in an airtight container in the fridge. You can make it well in advance of Christmas. It also freezes for up to 3 months – perfect for early Christmas prep.
For these recipes, a mix of dark chocolate (like Bournville) and milk chocolate (like Tony’s Chocolonely) works perfectly. The dark chocolate prevents the fudge being too sweet. Avoid cheap cooking chocolate as it doesn’t melt as smoothly.
Use the base recipe (100g condensed milk, 100g chocolate, 6g butter, 1 tbsp icing sugar) and add your own flavourings: peppermint extract, vanilla, coffee, rum extract, crushed candy canes, or dried fruit. Keep liquid additions to 1 teaspoon max.
Absolutely! This homemade Christmas fudge makes beautiful gifts. Package in small boxes, cellophane bags, or mason jars. Add a festive ribbon and a label with the flavour and “Best before” date (2 weeks from making).
Each flavour makes approximately 16 small pieces (about 2cm squares). Perfect for gift boxes with a mix of all four Christmas fudge flavours. You can cut larger or smaller pieces depending on your preference.
