Grinch Fudge Recipe
This easy, no-bake Grinch Fudge Recipe is a creamy, bright green Christmas fudge recipe loaded with white chocolate, marshmallow fluff, and a big red heart—perfect for holiday fudge dessert trays and kid-friendly Christmas parties.
Every December, my kitchen turns into a little workshop of festive Christmas sweets, and this Grinch fudge recipe has become a yearly tradition. It’s a silky, white chocolate fudge that’s tinted Grinch-green, topped with a single red heart sprinkle, and served in bite-sized squares. It looks whimsical on any dessert table, and it tastes like a cross between vanilla fudge and marshmallow cream—sweet, smooth, and just a little bit nostalgic.
What makes this Christmas dessert recipe special is how simple it is. You only need a saucepan, a spatula, and about 10 minutes on the stove. No candy thermometer. No baking. No fancy tools. It’s a fuss-free stovetop fudge recipe that even kids can help with (supervised, of course).
And you know what? It’s a crowd-pleaser for all ages. Little ones love the color and the “growing heart” story, and adults appreciate how it melts in your mouth without feeling heavy like some old-fashioned fudge recipes.
Why You’ll Love This Recipe
- No oven needed – This is a true stovetop fudge recipe; everything melts together in one pan.
- Perfect for busy holidays – Only about 10 minutes of active prep, then the fridge does the rest.
- Kid-friendly and festive – That Grinchy green and the red heart sprinkle make kids’ eyes light up.
- Foolproof texture – Marshmallow fluff and sweetened condensed milk help prevent grainy fudge.
- Great for gifting – Pack in tins or treat bags as an easy holiday baking idea for neighbors and teachers.
- Flexible flavors – You can switch up the extract, toppings, or color for other holidays.
- Make-ahead friendly – This Christmas fudge recipe keeps well in the fridge and freezer.
- Party-ready dessert – A bright, fun Christmas party dessert that looks like it came from a bakery.
- Naturally gluten-free – Made with simple pantry ingredients most families already use.
Ingredients
Let’s talk ingredients first. Choosing the right items really makes this green fudge candy smooth, creamy, and rich without being over the top.
For the Grinch Fudge:
- 3 cups (about 18 oz / 510 g) white chocolate chips
(I like Ghirardelli or Guittard for a smoother melt.) - 1 can (14 oz / 397 g) sweetened condensed milk
(Make sure it’s not evaporated milk—very different results!) - 1 cup (about 7.5 oz / 213 g) marshmallow fluff or marshmallow creme
(This gives that soft, creamy, marshmallow fudge texture.) - 4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
(Salted butter works—just skip the pinch of salt below.) - 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract (optional, but lovely for a bakery-style flavor)
- 1/4 teaspoon fine sea salt or table salt
- Green gel food coloring, to taste
(Gel works better than liquid because it doesn’t thin the fudge. I usually use 6–10 drops, depending on brand.) - 30–40 red heart sprinkles or confetti-style hearts
(For that classic Grinch themed dessert look.)
For Preparing the Pan:
- Nonstick spray or a little extra butter
- Parchment paper
Pan size:
- 8×8-inch (20×20 cm) square pan for thicker fudge
- 9×9-inch (23×23 cm) pan for slightly thinner pieces
If you’re planning to cut tiny squares for a big crowd, the 9×9 works well.
Directions
You’ll be surprised how fast this Christmas candy recipe comes together. Have everything measured and ready, because once the chocolate starts melting, it goes quickly.
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Prepare your pan.
Line an 8×8-inch or 9×9-inch pan with parchment paper, letting some hang over the sides as “handles.” Lightly spray the parchment or rub with butter so the fudge releases cleanly. -
Set up a gentle heat.
Add the white chocolate chips, sweetened condensed milk, marshmallow fluff, and butter to a medium, heavy-bottomed saucepan. Set the heat to low–medium. You want it warm enough to melt, but not hot enough to scorch. -
Melt slowly and stir often.
Stir the mixture constantly as it melts. The chips will soften, the marshmallow fluff will look stringy at first, then everything will blend into a thick, glossy mixture. If it looks like it might be sticking, turn the heat down. Patience beats burned chocolate every time. -
Add flavor and color.
Once the mixture is smooth and just starting to bubble at the edges, remove from heat. Stir in the vanilla extract, almond extract (if using), and salt. Then add green gel food coloring, a few drops at a time, stirring well after each addition until you get that perfect Grinchy green. Remember, it will look a bit darker once set. -
Pour and smooth.
Quickly pour the hot fudge mixture into your prepared pan. Use a spatula to spread it into an even layer, pushing it gently into the corners. Tap the pan lightly on the counter to release any air bubbles. -
Add the Grinch hearts.
While the fudge is still soft and warm, gently press red heart sprinkles over the top. You can arrange them in neat rows, or go for a scattered, whimsical look. I like one heart per square, so I mentally “grid” the pan as I go. -
Chill until set.
Place the pan in the refrigerator and chill for at least 2 hours, or until firm enough to slice. If your fridge is very full (holiday life!), it may take closer to 3 hours. -
Slice and serve.
Use the parchment handles to lift the fudge out of the pan and onto a cutting board. With a large, sharp knife, cut into 25–36 squares, wiping the knife with a warm, damp cloth between cuts for clean edges. Serve chilled or at cool room temperature.
Tip from my kitchen: If the fudge feels too soft while cutting, pop it back in the fridge for 15–20 minutes and try again.
Servings & Timing
- Yield: About 25–36 pieces of Grinch fudge, depending on how you cut it
- Prep Time: 10–15 minutes
- Chill Time: 2–3 hours
- Total Time: About 2.5–3.5 hours (mostly hands-off)
This makes plenty for a small holiday party, adding to a cookie tray, or handing out as a fun Christmas candy recipe for friends and neighbors.
Variations
You can keep the classic Grinch Fudge Recipe as written, or play around a little. Here are some fun twists:
- Peppermint Grinch Fudge: Swap the almond extract for 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top instead of (or with) the hearts.
- Grinch Cookies & Cream: Stir in 1 cup of chopped chocolate sandwich cookies right before spreading into the pan.
- Extra Marshmallow Swirl: Gently fold in 1/2 cup mini marshmallows at the end for more texture in your marshmallow fluff fudge.
- Nutty Holiday Fudge: Add 1/2–3/4 cup chopped macadamia nuts, pecans, or almonds for a bit of crunch.
- Red & Green Party Fudge: Keep some fudge uncolored, swirl in the green mixture, and top with red and green sprinkles for a marbled Christmas dessert recipe look.
- Grinch Fudge Bars: Press a thin layer of crushed vanilla sandwich cookies and melted butter in the pan first, chill slightly, then pour the green fudge on top.
Storage & Reheating
One of the biggest perks of this easy holiday treat is how well it keeps. It’s very make-ahead friendly, which is a gift during Christmas baking madness.
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Room Temperature:
In a cool kitchen (under about 70°F), you can keep the fudge in an airtight container at room temperature for up to 2 days. Layer pieces with parchment or wax paper so they don’t stick. -
Refrigerator:
For the freshest flavor and best texture, store the fudge in the fridge for up to 1 week. Again, use parchment between layers. Chill it if your house runs warm or if you’ve got a lot of other holiday treats on the counter. -
Freezer:
This Grinch fudge recipe also freezes very well. Wrap the slab or individual pieces tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze up to 2 months. -
Thawing:
To thaw, place the fudge (still wrapped) in the fridge overnight, then bring to room temperature for 15–20 minutes before serving. No reheating needed—this isn’t the kind of fudge you warm up, just let it soften slightly.
Make-ahead tip: I often make this Christmas fudge recipe the weekend after Thanksgiving, freeze half, and pull it out for mid-December parties or cookie swap boxes.
Notes
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Use good white chocolate.
White chocolate chips vary a lot. Some cheaper brands can be waxy and stubborn about melting. If your budget allows, go for a mid-range brand like Ghirardelli, Guittard, or even store-brand “premium” chips. It really helps the texture of the white chocolate fudge. -
Don’t rush the melting.
High heat can cause the chocolate to seize or burn on the bottom. If it starts looking grainy or thick and chalky instead of smooth and shiny, the heat may be a bit high. Lower the burner and keep stirring; sometimes you can rescue it. -
Gel color vs. liquid.
Liquid food coloring can thin the fudge slightly and make the texture a little softer. Gel is more concentrated, so you need less. Start with a few drops and adjust. -
Heart placement.
If you want “perfect” squares, press the red hearts in a rough grid pattern while the fudge is still soft. Think 5×5 or 6×6, depending on how many pieces you like. -
Sweetness level.
This is a true holiday fudge—meaning it’s sweet. Serving it in small squares alongside salty snacks or coffee balances it out. If your crowd likes less sweet desserts, cut the pieces small and pair it with fresh fruit on the platter. -
Holiday storytime bonus.
When I serve this to my grandkids, I tell them the Grinch’s heart grew “three sizes” and that’s why the hearts are on top. You’d be surprised how many bites disappear while we read the book together.
FAQs
Can I make this Grinch Fudge Recipe without marshmallow fluff?
You can, but the texture will be firmer and more traditional. Replace the fluff with an extra 1 cup of white chocolate chips and add a splash (about 2 tablespoons) of heavy cream to keep it creamy.
My fudge didn’t set—what happened?
Most of the time, it just needs more chilling. Make sure it spent at least 2–3 hours in the fridge. If it’s still very soft, you may have used evaporated milk by accident or added too much liquid coloring.
Can I use candy melts instead of white chocolate chips?
You can, but the flavor will be slightly different—more like coating candy than classic fudge. If you do use candy melts, reduce the sweetened condensed milk by 2–3 tablespoons, as they’re a bit softer.
Is this Grinch fudge recipe safe for nut allergies?
The basic recipe has no nuts, but always check labels on white chocolate, marshmallow fluff, and sprinkles, as some brands are processed in facilities with nuts.
Can kids help make this?
Yes—with supervision. Kids can stir off the heat, add food coloring, and press the heart sprinkles on top. Adults should handle the hot pan and the actual stovetop cooking.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan, and make sure your saucepan is large enough. Stir more often, since a bigger batch can heat unevenly.
Can I make this fudge a different color for other holidays?
Yes! Skip the green and make it pink with heart sprinkles for Valentine’s Day, light blue and silver for winter parties, or orange for Halloween with candy eyes—same base, different theme.
Does this work as a Christmas party dessert on a buffet table?
It does. Just keep the fudge out of direct sunlight or heat and set it on a platter with parchment beneath. If your house runs warm, serve half and keep the rest in the fridge, swapping as needed.
Conclusion
This Grinch Fudge Recipe is playful, bright, and wonderfully low-stress—everything I want in an easy holiday treat. It brings that storybook magic straight to your Christmas dessert table, with creamy white chocolate fudge, a hint of marshmallow, and those sweet little red hearts.
If you try this green fudge candy, I’d love to hear how your family likes it—tell me in the comments if it becomes part of your yearly Christmas fudge recipe lineup. And if you enjoy fun, kid-friendly fudge and Christmas candy recipes, you might also like pairing this with hot cocoa cookies or classic peanut butter blossoms for your next holiday baking day.
Grinch Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good quality such as Ghirardelli or Guittard
- 1 can sweetened condensed milk 14 oz / 397 g; do not substitute evaporated milk
- 1 cup marshmallow fluff or marshmallow creme about 7.5 oz / 213 g
- 4 tablespoons unsalted butter about 1/2 stick / 56 g, cut into pieces; if using salted butter, omit added salt
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract optional, for bakery-style flavor
- 1/4 teaspoon fine sea salt or table salt omit if using salted butter
- green gel food coloring 6–10 drops or to taste, for Grinchy green color
- 30-40 red heart sprinkles or confetti-style hearts for topping
- nonstick spray or butter for greasing the pan
- parchment paper for lining the pan
Instructions
- Line an 8x8-inch or 9x9-inch square pan with parchment paper, leaving some overhang on two sides to act as handles. Lightly spray the parchment with nonstick spray or rub with a little butter so the fudge releases cleanly.nonstick spray or butter, parchment paper
- Add the white chocolate chips, sweetened condensed milk, marshmallow fluff, and butter to a medium, heavy-bottomed saucepan.3 cups white chocolate chips, 1 can sweetened condensed milk, 1 cup marshmallow fluff or marshmallow creme, 4 tablespoons unsalted butter
- Set the saucepan over low to medium-low heat. Cook, stirring constantly, until the white chocolate chips melt and the mixture becomes thick, smooth, and glossy. If it starts to stick or scorch, reduce the heat and keep stirring.3 cups white chocolate chips, 1 can sweetened condensed milk, 1 cup marshmallow fluff or marshmallow creme, 4 tablespoons unsalted butter
- Remove the pan from the heat once the mixture is completely smooth and just beginning to bubble at the edges. Stir in the vanilla extract, almond extract (if using), and salt. Add green gel food coloring a few drops at a time, stirring well after each addition, until you reach a bright Grinch-green shade. Remember the color will darken slightly as the fudge sets.1 teaspoon pure vanilla extract, 1/8 teaspoon almond extract, 1/4 teaspoon fine sea salt or table salt, green gel food coloring
- Quickly pour the hot fudge mixture into the prepared pan. Use a spatula to spread it into an even layer and push it into the corners. Tap the pan gently on the counter to release any air bubbles.
- While the fudge is still warm and soft, gently press red heart sprinkles into the surface. You can scatter them randomly or place them in a grid pattern so there is one heart per square.30-40 red heart sprinkles
- Transfer the pan to the refrigerator and chill for 2–3 hours, or until the fudge is fully set and firm enough to slice.
- Use the parchment handles to lift the fudge slab out of the pan and onto a cutting board. With a large, sharp knife, cut into 25–36 squares, wiping the blade with a warm, damp cloth between cuts for clean edges. Serve chilled or at cool room temperature.
Notes
Tips: Use good-quality white chocolate chips for a smoother, less waxy fudge. Melt over low heat and avoid rushing to prevent scorching or a grainy texture. Gel food coloring is preferred over liquid because it is more concentrated and will not thin the fudge. Press heart sprinkles in a rough 5x5 or 6x6 grid if you want one heart per square. This fudge is quite sweet, so small pieces are ideal, especially when served with coffee, salty snacks, or fresh fruit.
