White Chocolate Gumdrop Fudge Recipe
If you’re looking for a festive, no-bake treat that looks like Christmas in every bite, this White Chocolate Gumdrop Fudge Recipe is about to become your new holiday tradition.
I’ve been making different versions of white chocolate fudge and holiday candy for years, but this one is something special. It’s creamy, sweet, and dotted with colorful gumdrops that look just like little stained-glass windows when you slice it. This is the kind of holiday fudge recipe that kids get wide-eyed over, and adults secretly hoard in the back of the fridge.
It’s a simple no bake fudge you can pull together in about 15 minutes of hands-on time. No candy thermometer, no fancy tools—just a saucepan, a spatula, and a little patience while it chills. I love making this white chocolate gumdrop fudge for Christmas dessert trays, teacher gifts, and those last-minute “Mom, I need something for the school party tomorrow” moments.
You know what? Even if you’re not a big baker, this homemade candy recipe will make you feel like one. Let me explain how to get the creamiest, prettiest fudge squares without any stress.
Why You’ll Love This Recipe
- No oven required – This truly is a no-bake fudge; everything happens on the stovetop and in the fridge.
- Quick to make – About 15 minutes of prep, then the fridge does the rest.
- Super festive – The gumdrops give it those classic Christmas candy colors, perfect for a Christmas fudge dessert platter.
- Beginner-friendly – No candy thermometer, no “soft ball stage” anxiety, just melt, stir, and chill.
- Perfect for gifting – Packs beautifully in tins, cookie boxes, and holiday treat bags.
- Customizable – Easy to swap in different candies or flavors for other holidays.
- Make-ahead friendly – Keeps well in the fridge and freezer, so you can prep days in advance.
- Kid-approved and grandparent-approved – Sweet, nostalgic, and just plain fun to eat.
Ingredients
Here’s everything you need for this White Chocolate Gumdrop Fudge Recipe. Simple, pantry-friendly ingredients, but the result feels bakery-level special.
- 3 cups (about 18 oz) white chocolate chips
- Use a good-quality brand like Ghirardelli or Guittard if you can; cheaper chips sometimes don’t melt as smoothly.
- 1 can (14 oz) sweetened condensed milk
- Make sure it’s sweetened condensed, not evaporated milk—they’re not the same.
- 2 tablespoons unsalted butter
- Butter adds richness and helps the fudge set with a smooth, creamy texture.
- 1 teaspoon pure vanilla extract
- Adds warmth and rounds out the sweetness of the white chocolate fudge.
- ¼ teaspoon fine sea salt
- Just enough to balance the sweetness and keep the flavor from feeling flat.
- 1½ cups gumdrops or spice drops, chopped
- Choose bright, festive colors—red and green for Christmas, or a rainbow mix for birthdays.
- 1–2 tablespoons powdered sugar, for tossing the gumdrops
- Keeps the cut gumdrops from sticking together and helps them distribute evenly in the fudge.
Pan prep:
- 8×8-inch square baking pan (for thicker fudge) or 9×9-inch pan (for slightly thinner squares)
- Parchment paper or foil, plus a light mist of nonstick spray
A quick note from a woman who’s cut many sticky candies: lightly oil the knife or kitchen scissors before cutting the gumdrops. It saves your sanity.
Directions
-
Prepare the pan
Line an 8×8-inch pan with parchment paper or foil, leaving some overhang on two sides to create “handles.” Lightly coat the lining with nonstick spray. This makes it easy to lift out the fudge and slice clean squares later. -
Chop and coat the gumdrops
Using a sharp knife or kitchen scissors, cut the gumdrops into small bite-size pieces (about pea-size). Toss them in 1–2 tablespoons of powdered sugar until they’re lightly coated and not sticking together. Set aside. -
Melt the white chocolate and condensed milk
In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Set over low heat. Stir gently and constantly with a rubber spatula or wooden spoon, scraping the bottom and corners so nothing scorches. -
Stir until smooth and glossy
Continue stirring just until the mixture is completely melted and smooth—no lumps of white chocolate. Keep the heat low; white chocolate can burn or seize quickly. If you see it thickening too fast, pull the pan off the heat and let residual heat finish the melting. -
Add vanilla and salt
Remove the saucepan from the heat. Stir in the vanilla extract and sea salt. Taste a small amount (careful, it’s hot!)—this is your chance to adjust the salt slightly if you like a more balanced sweet-salty flavor. -
Cool slightly before adding gumdrops
Let the mixture sit for about 3–4 minutes, stirring occasionally. You want it warm and pourable, but not so hot that it melts the gumdrops or dulls their color. -
Fold in the gumdrops
Gently fold in the powdered sugar–coated gumdrop pieces. Use a light hand so they stay suspended in the fudge instead of all sinking to the bottom. If the fudge seems very thin, give it another couple of minutes to cool and thicken before pouring. -
Transfer to the pan and smooth
Pour the fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. If you want a few gumdrops showing on top, press a few extra pieces gently into the surface now. -
Chill until set
Refrigerate for at least 2–3 hours, or until the fudge is firm to the touch in the center. For the cleanest cuts, I like to chill it overnight. -
Slice and serve
Use the parchment overhang to lift the fudge out of the pan and onto a cutting board. With a sharp chef’s knife, cut into 1-inch squares, wiping the knife clean between cuts. Serve chilled or at cool room temperature.
Servings & Timing
- Yield: About 36 small squares of fudge
- Prep Time: 15–20 minutes
- Chill Time: 2–3 hours (longer is fine, even overnight)
- Total Time: About 2½–3 hours, most of it hands-off chilling
This makes plenty for a cookie tray, a holiday party, or a couple of small gift tins. If you’re planning for a big gathering, the recipe doubles easily—just use a 9×13-inch pan.
Variations
You can absolutely play around with this white chocolate candy base and make it your own. Here are a few fun twists:
- Red & Green Christmas Fudge – Use only red and green gumdrops for a more classic Christmas fudge dessert look.
- Citrus Confetti Fudge – Pick lemon, orange, and lime gumdrops and add ½ teaspoon orange zest for a bright, fruity twist.
- Peppermint Holiday Fudge – Swap half the gumdrops for crushed peppermint candies and add ¼–½ teaspoon peppermint extract.
- Nutty Gumdrop Fudge – Fold in ½ cup chopped toasted walnuts or pecans along with the gumdrops for extra crunch.
- Birthday Party Fudge – Use colorful gumdrops and sprinkle rainbow nonpareils on top before chilling.
- Gluten-Free Friendly – Most gumdrops are naturally gluten-free, but always check labels if you’re serving someone with celiac or gluten sensitivity.
Storage & Make-Ahead Tips
One of the reasons I love this easy fudge recipe is how well it keeps. It’s a great make-ahead holiday dessert.
- Room temperature:
- For a cool kitchen (below 70°F), the fudge can sit at room temp in an airtight container for about 2 days.
- Refrigerator:
- Store slices in a single layer or with parchment between layers in an airtight container for up to 10 days.
- Freezer:
- Freeze tightly wrapped squares for up to 2 months. Thaw in the fridge overnight, still covered, so condensation doesn’t form on the surface.
This fudge doesn’t really need reheating, but if it’s straight from the fridge and very firm, let it sit out for about 10–15 minutes before serving for the creamiest texture.
Notes From My Kitchen
- Go low and slow on the heat. White chocolate scorches more easily than dark chocolate. Keep that flame low and stir often. If it starts to look grainy or stiff, it’s probably too hot—pull it off the burner right away.
- Don’t skip the powdered sugar on the gumdrops. I tested this gumdrop fudge recipe without coating them, and they clumped together like one big gummy island. The sugar keeps them from sticking and helps them spread evenly.
- Chill fully before cutting. I know it’s tempting to rush it—believe me—but cutting too soon can give you ragged edges and saggy squares. Cold, firm fudge slices like a dream.
- Use parchment with overhang. It acts like a little sling so you can lift the fudge out cleanly. If you’ve ever tried scraping fudge out of an unlined pan, you know why this matters.
- Cut smaller than you think. This is a sweet, rich white chocolate fudge, and a little goes a long way. One-inch squares are perfect, especially on a dessert tray with other treats.
You know what? If your squares aren’t perfectly even, no one cares. Truly. People are just happy you brought homemade candy.
FAQs
1. Can I use almond bark instead of white chocolate chips?
Yes, you can use almond bark or white candy coating. The flavor is a little different and slightly less rich, but it melts smoothly and works well for this festive fudge recipe.
2. My fudge didn’t set—what went wrong?
Usually, it’s either not enough chilling time or the mixture was overheated and the texture changed. Chill it overnight first; if it’s still too soft, you can try freezing the pieces and serving them straight from the freezer.
3. Can I make this without gumdrops?
Absolutely. You’ll still have a delicious basic white chocolate fudge. Try adding chopped nuts, crushed cookies, peppermint pieces, or dried cranberries instead.
4. Are gumdrops and spice drops the same?
They’re very similar. Spice drops have more spiced flavors (like clove and cinnamon), while regular gumdrops tend to be more fruity. Either works well for this white chocolate gumdrop fudge; just pick what your family likes.
5. How small should I cut the gumdrops?
About pea-sized pieces work best. If they’re too big, they’re harder to cut through and tend to sink; smaller pieces distribute more evenly and look prettier in each slice.
6. Can I make this fudge in the microwave?
Yes—combine the white chocolate chips, condensed milk, and butter in a microwave-safe bowl and heat in 20–30 second bursts, stirring well between each, until just melted and smooth. Don’t rush it; microwaves can overheat white chocolate quickly.
7. Is this recipe good for gifting or mailing?
Yes. This homemade candy recipe travels well if kept cool. Pack the fudge in layers with parchment between them in a snug tin or box, and ship during cooler weather if possible.
8. Can I reduce the sweetness?
White chocolate fudge is naturally sweet, but you can balance the flavor by adding a tiny bit more salt (up to ½ teaspoon total) or using more “spice drop” style gumdrops, which have a little more complexity.
Conclusion
This White Chocolate Gumdrop Fudge Recipe is one of those easy little traditions that makes the holidays feel extra special—no oven, no fuss, just a pan of colorful, creamy candy that makes everyone smile. It’s simple enough for a weeknight project and pretty enough for a Christmas dessert table or gift box.
If you make this white chocolate gumdrop fudge, I’d love to hear how it turned out for you—tell me what colors or variations you tried, or what your family thought. And if you’re in full holiday mode, try pairing this with a classic chocolate fudge or a peppermint bark for a gorgeous candy tray.
White Chocolate Gumdrop Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz, good-quality brand recommended
- 1 can sweetened condensed milk 14 oz; do not substitute evaporated milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt or to taste
- 1 1/2 cups gumdrops or spice drops chopped into pea-sized pieces
- 1-2 tablespoons powdered sugar for tossing the chopped gumdrops
- 1 nonstick cooking spray for greasing the lined pan
- 1 parchment paper or foil to line an 8x8-inch or 9x9-inch pan, with overhang
Instructions
- Line an 8x8-inch (for thicker fudge) or 9x9-inch (for slightly thinner fudge) square baking pan with parchment paper or foil, leaving overhang on two sides to create handles. Lightly coat the lining with nonstick cooking spray so the fudge releases easily.1 nonstick cooking spray, 1 parchment paper or foil
- Using a lightly oiled knife or kitchen scissors, cut the gumdrops or spice drops into small, pea-sized pieces. Place them in a bowl and toss with 1–2 tablespoons powdered sugar until they are lightly coated and no longer sticking together. Set aside.1 1/2 cups gumdrops or spice drops, 1-2 tablespoons powdered sugar
- In a medium, heavy-bottomed saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Stir gently and constantly with a rubber spatula or wooden spoon, scraping the bottom and corners of the pan to prevent scorching.3 cups white chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter
- Continue cooking over low heat, stirring constantly, just until the mixture is completely melted, smooth, and glossy with no visible lumps of white chocolate. If it begins to thicken or look like it may overheat, remove the pan from the burner and let the residual heat finish melting the chocolate.3 cups white chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt until fully incorporated. Taste a tiny bit carefully (it will be hot) and adjust the salt slightly if you prefer a more balanced sweet-salty flavor.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt
- Let the fudge mixture sit off the heat for about 3–4 minutes, stirring occasionally. It should remain warm and pourable but not so hot that it melts or dulls the color of the gumdrops when they are added.
- Gently fold the powdered sugar–coated gumdrop pieces into the warm fudge mixture. Use a light hand so the candies stay suspended throughout the fudge instead of sinking to the bottom. If the mixture seems very thin, let it stand another minute or two to thicken slightly before transferring to the pan.1 1/2 cups gumdrops or spice drops
- Pour the fudge mixture into the prepared pan, spreading it evenly into the corners with an offset spatula or the back of a spoon. If desired, press a few extra gumdrop pieces gently into the top so they are visible after cutting.
- Refrigerate the fudge for at least 2–3 hours, or until firm to the touch in the center. For the cleanest slices and best texture, chill it overnight.
- Use the parchment or foil overhang to lift the chilled fudge out of the pan and onto a cutting board. With a sharp chef’s knife, cut into approximately 1-inch squares, wiping the knife clean between cuts. Serve chilled or at cool room temperature.
