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Ramp up your holiday baking with this fantastic Gumdrop Fudge recipe! Creamy vanilla fudge riddled with colorful Gumdrop candy pieces. The colorful fudge is perfect to add to your Christmas cookie platter, holiday dessert table, or gift to family and friends this holiday season.
You only need 4 simple ingredients to make this Candy Dots Gumdrop Fudge! That’s why making fudge (or any of my easy homemade candy recipes) for gifts and baking exchanges can seem like the perfect idea when you want something other than cookies. Don’t get me wrong, I love a good Christmas Cookie, but fudge is a great Christmas treat as well!
If you are in the mood for some more simple fudge recipes, you’ve gotta try these Christmas hits: Christmas sugar cookie fudge (the best of both the cookie and fudge worlds!), Christmas coal fudge (perfect to give to those who you want to mess with) or a classic- Andes mint fudge!
Table of Contents
INGREDIENTS
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- White Chocolate Chips—These bring the perfect white chocolate flavor to your fudge- use your favorite brand.Almond bark or Ghiradelli white melting wafers work too.
- Sweetened Condensed Milk— This classic fudge ingredient combines with the melted white chocolate to make the base of the Christmas fudge.
- Vanilla extract— adds a little extra flavor
- Gumdrops— We used a box of Dots candy but classic gumdrops are great as well. Use only red and green gumdrops as we did or use all the colors. I like to slice them in half but you could also chop them into several smaller pieces if you prefer. Next time I am going to try the recipe using homemade gumdrops.
SUPPLIES
- 9×9-inch square pan
- Parchment paper or aluminum foil
- Medium saucepan
- Measuring cups and measuring spoons
- Cutting board and sharp knife with a straight edge
HOW TO MAKE THE BEST GUMDROP FUDGE RECIPE
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep: Line a 9 x 9 inch square pan with foil or parchment paper. Leave a bit overhanging the edges to make it easy to lift out of the pan later.
Step 1: In a medium saucepan over medium-low heat add your chocolate chips, sweetened condensed milk, and vanilla.
Step 2: Heat and stir until melted and smooth. Do not overcook or cook too high as it will turn the chocolate a tan color instead of white.
Step 3: Remove the pot from the heat and stir in gumdrops.
Step 4: Pour the fudge into your prepared pan and smooth out into an even layer.
Step 5: Chill in the refrigerator overnight, or until set (at least 2 hours).Remove from the pan, cut into bite-size pieces, and serve.
STORAGE
Store fudge in an airtight container. It’ll keep up to a week at room temperature. If you wish to keep it longer, place it in the fridge and it will last up to 2 weeks.
EXPERT TIPS AND TRICKS
- Can’t find gumdrops? If you have a hard time finding classic gumdrops you can use the Dots candy which is typically easier to find, especially around Halloween. So if you plan on adding this holiday fudge to your Christmas baking list, keep an eye out around Halloween for Dots if you know you won’t find Gumdrops when you need them.
- Work fast. The chocolate can harden back up fairly quickly once you’ve melted it in the saucepan on the stove, so be sure to work hastily to get the rest of the fudge ready to go before it hardens again.
- Photo-perfect fudge squares. Ever wonder how you end up with all the pretty fudge squares? Use a sharp knife with a straight edge. Cut the rough edges of the fudge off first and then work on cutting the fudge neatly into squares from there. Wiping your knife after each cut helps as well As a bonus, I find the edge scraps are perfect for munching on as you cut and save the rest for serving.
GUMDROP FUDGE: FREQUENTLY ASKED QUESTIONS
How long does this fudge take to set?
Setting time will vary a bit based on the ingredients used, refrigerator temperature, etc… The minimum it will take is 2 hours in the fridge. Plan for at least 3 hour to be safe. Ideally, if you have the time and patience, you’d let it set up in the refrigerator overnight and enjoy the fudge the next day.
The fudge is too hard to cut, what do I do?
I know what you’re talking about. It can get hard to cut, especially if you let it sit in the refrigerator overnight to chill. When this happens, I suggest letting it sit out at room temperature to soften up a little before trying to cut it again. Do not attempt to microwave it to make it softer.
What else can I add to this fudge?
You can pretty much add whatever mix-ins you desire to this gumdrop fudge recipe. Just be mindful of how much add-ins you’re tossing in the mixture to make sure there’s enough of the fudge mixture to hold it all together. Mu0026Ms, sprinkles, or other fun and festive colored candies would be a great addition to your colorful candy fudge.
More Homemade Christmas Candy Recipes
- Crockpot Candy
- Nut Brittle
- Christmas Saltine Toffe
- Chocolate Rum Balls
- Martha Washington Candy with Cherries
Or check out this huge list of all my easy homemade Christmas candy recipes!
Recipe
Recipe
4.70 from 10 votes
Gumdrop Fudge
Author: Jaclyn
Prep: 15 minutes mins
Cook: 15 minutes mins
Chill Time 2 hours hrs
Total: 2 hours hrs 30 minutes mins
Gumdrop fudge is a fun and colorful homemade Christmas candy that is quick and easy to make with just 4 simple ingredients.
Ingredients
- 4 cups white chocolate chips
- 1 can 14 ounces sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chopped red and green gumdrops Dots candy
Instructions
Line a 9 x 9 inch square pan with foil or parchment paper.
In a medium saucepan over medium-low heat add your chocolate chips, sweetened condensed milk, and vanilla.
Heat and stir until melted and smooth. Do not overcook or cook too high as it will turn the chocolate a tan color instead of white.
Remove the pot from the heat and stir in gumdrops.
Pour the fudge into your prepared 9×9 pan and smooth out into an even layer.
Chill in refrigerator overnight, or until set (at least 2 hours).Remove from the pan, cut into bite-size pieces, and serve.
Notes
Nutrition
Serving: 2pieces | Calories: 179kcal
Did You Make This Recipe?
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