Grinch Fudge
This easy, no-bake Grinch Fudge is a creamy, bright green Christmas fudge made with white chocolate, marshmallow fluff, and topped with red heart sprinkles. Perfect for holiday trays, gifting, and kid-friendly Christmas parties.
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
Storage: In a cool kitchen (under about 70°F), store Grinch fudge in an airtight container at room temperature for up to 2 days, layering pieces with parchment or wax paper. For best texture, refrigerate for up to 1 week, again layering with parchment. To freeze, wrap the slab or individual pieces tightly in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 2 months. Thaw in the refrigerator overnight, then let sit at room temperature 15–20 minutes before serving.
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.
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.
Nutrition
Calories: 180kcal
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