Grinch Fudge
20 min
|
easy
Recipe by Eunice
Introduction
Inspired by Dr. Seuss's Grinch, this silky white chocolate fudge goes Grinch green with a tiny red heart, a playful no-bake sweet that gets smiles before the first bite.
Fast, foolproof, and crowd-pleasing, it is perfect for cookie swaps, class parties, and last-minute gifts, with no candy thermometer and ingredients you can snag at any supermarket.
Ingredients (36 servings)
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Ingredients:
- 3 cups white chocolate chips white chocolate chips 24 oz
- 1 can (14 oz) sweetened condensed milk sweetened condensed milk 10.75 oz (14 oz)
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 3 small dabs green gel food coloring green food coloring gel 0.01 oz
- red heart sprinkles
How to Make Grinch Fudge
-
Prep the pan
Line an 8 inch square pan with parchment, letting it overhang on two sides to make a sling, and lightly butter the parchment.
-
Melt the base gently
Add the white chocolate chips, sweetened condensed milk, and butter to a heavy saucepan and set over the lowest heat.
Stir slowly and constantly with a rubber spatula until about 80 percent of the chips are melted and the mixture looks smooth and thick.
Remove from the heat and keep stirring so the residual heat finishes melting the last bits.
Microwave option: combine the same ingredients in a microwave safe bowl and heat at 50 percent power in 30 second bursts, stirring between each, until mostly melted and smooth.
-
Flavor and color
Stir in the vanilla extract until fully incorporated.
Using a toothpick, add the green gel food coloring a dab at a time, stirring between additions, until you hit that perfect Grinchy green.
-
Pan, top, and set
Scrape the fudge into the prepared pan and smooth the top with the spatula.
Tap the pan firmly on the counter a few times to pop air bubbles.
Scatter the red heart sprinkles across the surface and press them in lightly so they stick.
Chill uncovered until set, about 2 to 3 hours, then cover if holding longer.
-
Cut clean squares
Lift the slab out with the parchment sling and place it on a cutting board.
Warm a sharp knife under hot water, dry it, and cut into 1 inch squares, wiping the blade between cuts for crisp edges.
Substitutions
- Green gel food coloring -> matcha powder (1/2 to 1 teaspoon, sifted)
- Matcha gives a natural Grinch green and adds a gently grassy, toasty note that balances the sweetness without changing the set.
- White chocolate chips -> white almond bark or couverture wafers (same weight)
- Almond bark and couverture melt silkier and are less finicky than chips, yielding a smoother texture and cleaner set.
- Red heart sprinkles -> cherry gummy heart candies
- Press gummies onto the surface halfway through setting so they adhere without sliding, adding a juicy pop and the same playful red color.
Tips
- Go low and slow
- White chocolate scorches easily, so keep the heat low and pull the pan when a few chips remain unmelted, letting carryover heat finish the job.
- Use gel color sparingly
- Dip a toothpick into the gel and swipe it into the fudge in tiny increments so you dial in the exact shade without thinning or over-coloring.
- Parchment sling for control
- That overhang is your handle, which keeps the slab intact and makes clean cutting a breeze.
- Perfect sprinkle adhesion
- If your kitchen is warm, let the surface sit 2 minutes before topping so a slight skin forms, then press sprinkles gently to prevent bleeding or sinking.
- Microwave like a pro
- Stick to 50 percent power and short bursts, stirring thoroughly between each, because stirring does more melting than extra heat and protects texture.
- Knife game matters
- A hot, dry knife and a wipe between each cut gives sharp edges, and a small metal ruler keeps squares uniform for gift boxes.
Nutrition Facts *
| Energy | 324 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 17 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my fudge turn grainy or seize while melting?
- It likely overheated or got hit with too much moisture at once, so take it off the heat, stir in 1 to 2 teaspoons neutral oil, and gently warm while stirring until smooth again.
- My fudge is too soft after chilling, what can I do?
- Chill another hour first, and if it is still soft, remelt gently and stir in an extra 1/2 to 1 cup white chips until smooth, then reset.
- Can I use liquid food coloring instead of gel?
- You can, but use only a few drops because excess liquid can loosen the set, and if it thins, stir in a handful of extra chips to tighten it back up.
- How should I store and ship this fudge?
- Store in an airtight container with parchment between layers at cool room temperature for up to 1 week or refrigerate up to 2 weeks, and for shipping, pack snugly in a tin with parchment padding and include a cool pack if it is warm out.
- What pan size works if I do not have an 8 inch square?
- A 9 inch square yields thinner pieces and a loaf pan gives thicker bars, and for a 9 by 13 pan double the recipe for similar thickness.
Serving Suggestions
This fudge loves a little texture from crushed pistachios or peppermint brittle sprinkled on top, which adds crunch against the creamy green and keeps the red hearts center stage.
Serve with hot cocoa or a shot of espresso, or go extra by sandwiching a square between chocolate wafer cookies for a quick icebox style treat.
More pairings:
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