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Double Layer Fudge is one of those classic holiday desserts that instantly makes the season feel extra special. This easy fudge recipe combines rich chocolate and creamy white chocolate, finished with festive sprinkles for a treat that’s as beautiful as it is delicious.
I’ve been making this recipe for over 20 years, and it was a top seller at the holiday fair booth I ran for years—there were seasons I had to run home and make more because it sold out faster than I could keep it stocked. The same thing happened with my chocolate covered peanuts and chocolate covered pretzel rods, two more easy holiday treats that disappeared just as quickly.
Table of Contents
Key Ingredients
- Chocolate Chips: I use semi-sweet chocolate chips to create the rich, chocolatey base layer, but milk chocolate chips will give you a sweeter fudge, and dark chocolate chips add a deeper, more intense flavor. The top layer is made with white chocolate chips, which I also love using in my Red Velvet White Chocolate Chip Cookies, another holiday favorite that always disappears fast.
- Sweetened Condensed Milk: This is what makes the fudge so creamy and smooth, and since it’s already sweetened, there’s no need to add any extra sugar. It also works beautifully in my Vanilla No-Bake Cheesecake, where it creates the same rich, silky texture without any baking.
See recipe card for full information on ingredients and quantities.
How to make Holiday Fudge
Step One: Combine the semi-sweet chocolate chips, sweetened condensed milk, and marshmallow fluff in a saucepan over medium heat. Stir until smooth.
Step Two: Line an 8×8 inch pan with foil or parchment paper, leaving overhang on the sides. Pour the chocolate mixture into the pan.
Step Three: In a clean saucepan, combine the white chocolate chips, sweetened condensed milk, and marshmallow fluff. Heat over medium until smooth. Remove from heat and stir in sprinkles.
Step Four: Pour the white chocolate mixture over the chocolate layer. Cover with foil and refrigerate for 4 hours. Lift out using the parchment paper and cut into squares.
Expert Tips
- Use quality chocolate chips. Since this recipe is so simple, the quality of your chocolate really matters. Better chocolate chips will give you smoother, creamier fudge with better flavor.
- Don’t rush the melting process. Keep your heat at medium and stir constantly. If you crank up the heat, the chocolate can seize up or burn, and nobody wants grainy fudge.
- Let the fudge chill completely. That full 4 hours in the fridge is important. If you try to cut the holiday fudge too early, it’ll be messy and won’t hold its shape.
- Switch up the sprinkles for any occasion. Red and green for Christmas, red and pink for Valentine’s Day, pastels for Easter, or red, white, and blue for Fourth of July. This fudge with sprinkles works for every holiday and celebration!
Storage and Freezing
Store: Store your fudge in an airtight container in the refrigerator for up to 2 weeks.
Freeze: For longer storage, freeze it for up to 3 months. Just layer the fudge squares between sheets of parchment paper so they don’t stick together. Thaw in the refrigerator before serving.
Recipe FAQs
You can! Chopped pecans, walnuts, or crushed candy canes are all great additions. Stir them into either layer after it’s melted and smooth, just like you do with the sprinkles.
I used confetti sprinkles {also called quins} and they are perfect for this recipe! Just avoid the tiny round jimmies because they’ll melt and turn your white chocolate an odd color.
Do you like holiday treats? Try these…
Cake Mix Cookies
Red Velvet Whoopie Pies {with Cake Mix}
Cake Mix Cookies
Chocolate Orange Cookies {Easy Cake Mix Recipe}
Christmas Cookies
Grinch Cake Mix Cookies
Did you try this recipe?
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Double Layer Holiday Fudge
Ingredients
Chocolate Layer
- 1 ½ cups semi sweet chocolate chips
- 7 ounces sweetened condensed milk
- 2 Tablespoons marshmallow fluff
White Chocolate Layer
- 1 ½ cups white chocolate chips
- 7 ounces sweetened condensed milk
- 2 Tablespoons marshmallow fluff
- ¼ cup holiday sprinkles
Instructions
- Line a 8×8 square pan with aluminum foil {or parchment paper}, leaving an overhang so that you can remove fudge later.
Chocolate Layer
- In a sauce pan combine semi-sweet chocolate chips, sweetened condensed milk and marshmallow fluff. Over medium heat, cook until all of the chocolate chips are melted and the mixture is smooth. Pour into the prepared pan and spread into an even layer.
White Chocolate Layer
- In a clean sauce pan {I usually just wash the one I use for the chocolate layer} combine the white chocolate chips, sweetened condensed milk and marshmallow fluff. Over medium heat, cook until all of the white chocolate chips are melted and the mixture is smooth. Remove from heat and add sprinkles. NOTE: Do not use the small round jimmie sprinkles or they will melt and discolor the fudge. Stir until evenly distributed and pour over the chocolate layer. Spread in an even layer. Cover with foil and refrigerate for 4 hours or until set. When fudge is ready, remove from pan using foil over hang, remove foil and cut into small squares. Store in the refrigerator for 2 weeks or freeze for up to 3 months.
Notes
- Add different sprinkles for each holiday or season and enjoy fudge all year long.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Family and friends request this recipe every year over the holidays. It’s a keeper.
This fudge looks so fancy on a Christmas cookie platter!