Easy 3 ingredient Christmas fudge recipe with cookies
This super easy fudge recipe is using sweetened condensed milk and has additional cookies inside. I love making this holiday fudge recipe as it is so simple to do and doesn’t require any special equipment at all. Perfect for the holiday season!
Easy 3 ingredient Christmas fudge recipe with cookies
The very first time we made fudge with condensed milk we somehow decided to use cherries inside. But as you can maybe guess, cherries have a lot of moisture inside so that didn’t work out so well. Still the overall flavor of the fudge was delicious so we decided to go for a second round.
We used little bits of marzipan this time and small round ginger bread cookies which we call ‘kruidnootjes’. They are traditionally made around Sinterklaas which is not the same as Santa Claus but that’s for another time. You can use any ginger bread cookie you like.
What do you need to make the Christmas fudge
As mentioned you really don’t need a lot to make this Christmas fudge. And if you distil it down to the basics, it is not more than 3 simple ingredients for making this fudge.
- condensed milk
Because I can I also added two types of chocolate, the cookies and little marzipan flakes. But at the end of the day those are totally optional. A little sprinkle of salt might also be good to add.
How to make the creamy fudge
To make this delicious fudge you start by melting the butter with the chocola in a double boiler on medium heat. If you’re using one type of chocolate you add all the butter and all the chocolate, but if you want to do two layers you need both dark chocolate and white chocolate. The butter is then divided into two parts of 15 grams each.
You can melt the chocolate and butter without using the double boiler but for best results I would also go for the safer option and use the double boiler. In total you need 400 grams of chocolate. So 200 grams dark and 200 grams white. You can use milk chocolate if you don’t like dark chocolate. That works fine and is actually what I used in the recipe here.
You start with the milk or dark chocolate layer. Once the chocolate has melted add half of the condensed milk (so that’s also 200 grams) and stir until you have a smooth mixture. If you’re using the marzipan, now is the time to add little flakes of the marzipan through the dark chocolate.
Now line a square baking pan (or any other square pan) with parchment paper and pour the first chocolate layer in. Place in the fridge for about half an hour so that it sets enough to add the second fudge mixture.
Repeat the process for the second – white chocolate – layer but this time add the christmas cookies to the mix. You can crumble them in. Like mentioned I used ginger bread cookies but you can use any kind of christmas sugar cookies you like. Or whatever other favorite sugar cookie you have. Make sure to add some cookies on top of the fudge as well.
Take your baking dish out of the fridge and carefully pour the second layer on top of the first. Now set in the fridge to set for at least four hours or until your homemade fudge is firm enough.
Let the fudge come to room temperature before serving and use a sharp knife to slice it into small squares. Keep in mind that it is fairly heavy so small pieces is best. It’s a perfect sweet treat and actually also a really nice edible gift around Christmas time. Or make it for Valentine’s day. You could probably make it bright red using food coloring. Haven’t tried that myself yet though. In any case it is a perfect no bake recipe, that belongs in the list of favorite easy recipes with basic ingredients you might already have in your home.
How long does fudge last in the fridge?
In general fudge that is made with condensed milk keeps for a few weeks in the fridge. Keep in mind that adding the cookies might mean that the cookies loose their crunch after being in the fridge. Store the fudge in an airtight container or wrap it carefully in plastic wrap so it doesn’t absorb any flavors from the fridge contents.
Gluten free fudge recipe
In theory this fudge recipe is a gluten free fudge recipe if it wasn’t for the cookies. But you can easily take those out and instead use festive sprinkles on top of the fudge. Think about green sprinkles or a mix of christmas sprinkles. Just make sure those are gluten free if that’s what you want.
Christmas fudge with condensed milk
- 200 gr white chocolate
- 200 gr milk chocolate or dark chocolate
- 30 gr butter
- 400 g condensed milk
- 100 gr marzipan chopped into small pieces
- 100 gr gingerbread cookies crushed
- We’re making two different layers of fudge, so melt half of the butter (15 grams) in a saucepan. Best to do this in a double boiler. You can do it on direct heat as well but make sure the pan doesn’t get too hot. Once the butter has melted add the milk chocolate in and let this melt with the butter.
- Once the chocolate has melted, add half of the condensed milk can to it. Keep stirring until it is a smooth mix and stir in the chopped small pieces of marzipan.
- Use a low baking tray, cover the inside with baking paper. Pour the contents of your pan in the baking tin and spread it evenly across the bottom. Than place it in the fridge for half an hour so the first layer can set while you prepare the second one.
- Repeat the process for the second layer but this time use the white chocolate and add the crumbled ginger cookies through it. Pour this on top of the milk chocolate layer and leave to set in the fridge for a few hours.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.