Description

This White Chocolate Christmas Fudge is a creamy, festive treat perfect for holiday celebrations. Made with smooth white almond bark, sweetened condensed milk, and studded with colorful M&M’s, this fudge recipe combines rich flavors and a delightful texture. It’s easy to prepare with simple ingredients and requires no baking, making it an ideal sweet indulgence for the season.

Ingredients

Scale

Dry Ingredients

1 cup unbleached flour
1/4 tsp salt

Wet Ingredients

16 oz white almond bark
1 can (14 oz) sweetened condensed milk
6 Tbsp unsalted butter
1/4 cup light brown sugar
2 tsp vanilla extract

Toppings

1 cup holiday M&M’s, divided (1/4 cup for batter, remainder for topping)

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Instructions

Prepare Pan: Line an 8-inch square baking dish with parchment paper to prevent sticking and allow easy removal of the fudge once set.
Heat Flour: Warm the flour in 10-second increments, stirring in between, until it reaches 160°F to remove the raw taste. This typically takes about 4 increments. Set aside.
Combine Ingredients in Double Boiler: Place white almond bark, sweetened condensed milk, unsalted butter, brown sugar, and salt in a double boiler. This gentle heating method prevents burning while melting.
Heat Until Smooth: Heat the mixture on medium-low, stirring occasionally, until all ingredients are melted and the mixture is smooth and uniform.
Mix in Flour: Reduce heat to low and gradually stir the warmed flour into the smooth mixture, ensuring it blends completely without lumps.
Add Vanilla: Remove the mixture from heat and stir in the vanilla extract for added flavor.
Add M&M’s to Batter: After letting the fudge cool for 3 minutes, mix 1/4 cup of the holiday M&M’s into the fudge batter evenly.
Pour and Top: Transfer the batter into the prepared baking dish, smoothing the surface. Sprinkle the remaining M&M’s on top for a festive look and added crunch.
Set the Fudge: Let the fudge cool at room temperature for 6-8 hours or overnight until completely firm and set before cutting into 16 pieces.

Notes

Heating the flour removes the raw flour taste and improves texture.
A double boiler is essential to gently melt the almond bark and prevent scorching.
Use parchment paper for easy removal and cleanup.
Letting the fudge cool completely ensures proper setting; refrigeration is optional but not necessary.
This fudge is festive and best enjoyed within a week stored in an airtight container.