Do you need a last minute gift or one last addition to a Christmas candy platter? Snowflake and Christmas Wreath Fudge is the answer. This super simple recipe, with only 3 ingredients, makes a sweet, creamy 2-layer fudge. Add a few sprinkles to turn plain fudge into sparkling Snowflakes and festive Christmas Wreaths.
I will keep this post short. I know that so many of you are busy. Almost everyone I know who celebrates Christmas is in a whirlwind of last minute preparations. Just one more room to clean before the relatives arrive. Just one or two more decorations to hang. Just a few more cookies to bake or confections to whip up. Just one more gift to buy and wrap. Kindnesses to bestow and joy to create.
Snowflake and Wreath fudge is the perfect last minute entry to the festivities. This fudge cooks up quickly with only three ingredients and some sprinkles. The creamy chocolate flavor ensures that this fudge will disappear quickly from holiday trays. The festive designs make it an impressive gift to deliver in person or to mail.
When I started making this fudge, I used cookie cutters to form the circles of fudge for the wreaths and snowflakes. It is relatively quick to do, and I was enjoying sampling the scrap edges left over from the cut-outs. However, I know that when your to-do list is longer than there are hours in the day to accomplish it all, short cuts are appreciated. I tried cutting the fudge into squares, which is a quicker processes, and a more efficient use of the entire block of fudge (though sadly there were no more scrap edges). I think the snowflakes on the squares look just as pretty as the circles! Choose whichever shape you prefer.
The ingredients are so basic, you probably have them already. The chocolate you use may affect the softness of the fudge. I like using chocolate melts (candy and molding formula) from Chocoley.com for the ease of smooth melting and the soft fudge that results. This recipe suggests using a double boiler to melt the chocolate because that is a gentler melting method. You are less likely to end up with over cooked chocolate if you stir continually over a double boiler than if you use the microwave. The sprinkles I used are easy to find, if you don’t have some already. The wreaths are made with holly and berries sprinkles by Wilton. The snowflakes use nonpareils and luster dust that are part of a new line of baking products at World Market.
A note about perfectionism. The softer the fudge, the less cracks will appear when the surface is cut or when sprinkles are added. However, even if some minimal cracks do occur, these little fudge shapes are still beautiful. No worries.
Snowflake and Christmas Wreath Fudge
- 1 can 14 ounces sweetened condensed milk
- 1 ½ cups semi-sweet melting chocolate I use Chocoley.com dark Candy and Molding chocolate
- 1 ½ cups white melting chocolate I use Chocoley.com white Candy and Molding chocolate
- For decorating: nonpareils “holly and berries” sprinkles, and (optional) luster dust
Line a 9”x9” baking pan with parchment paper.
Place the semi-sweet chocolate and ½ can of condensed milk (1/2 cup plus 2 tablespoons) in the top of a double boiler over medium-low heat. Mix continually until smooth.
Pour into the prepared baking pan and spread evenly.
Refrigerate for 10-15 minutes to set slightly.
Place the white chocolate and the remaining ½ can of condensed milk (1/2 cup plus 2 tablespoons) in the top of a double boiler over medium-low heat. Mix continually until smooth.
Pour over the semi-sweet layer and spread evenly.
Refrigerate until firm (about 1 hour).
When the fudge is firm, remove from the refrigerator. Use the overhanging parchment paper to lift the fudge out of the pan and onto a cutting board.
Cut into squares/rectangles with a knife or cut out circles with round cookie cutters.
FOR WREATHES: Cut out the fudge with round cookie cutters. Gently press 5 holly leaf sprinkles in a circle on the surface of a fudge round. Leave space between the leaves for the holly berry sprinkles. Gently press three holly berry sprinkles in the spaces between the leaves.
FOR SNOWFLAKES: Cut the fudge into squares/rectangles with a knife or into circles with a cookie cutter. Use the rounded tip of an off-set spatula or butter knife to indent four lines in a crisscross star pattern on the surface of each fudge round or square/rectangle. Gently press nonpareil sprinkles into the ends of each indented line. Optional: Brush with luster dust.
Store in an airtight container layered between sheets of wax paper at room temperature for up to 10 days.
Layer fudge between sheets of wax paper in an airtight container or tin. Use crumpled wax paper at the top of the storage container to ensure no movement during shipping. Only mail fudge in cool weather.