Christmas Fudge (Almond Fudge Recipe)

Christmas Fudge Recipe

When you’re planning your Christmas cookie trays, consider this Christmas fudge! It has a simple almond flavor, and is perfect for the holiday season!

Close up of Christmas fudge with red, green and white sprinkles

There is no better classic fudge recipe than this Christmas Fudge! Basically an almond fudge topped with festive sprinkles, it’s perfect for cookies trays!

When you think of Christmas, what flavors come to mind? For me, it is the spicy scents of pumpkin spice like nutmeg, cinnamon and clove, but also almond.

Stack of almond fudge next to a stack

So while I’ve made plenty of vanilla fudge, I wanted to make a smooth almond fudge too and top it off with festive sprinkles.

Let me first say that making a classic or traditional fudge is hard. It seems so simple, but there is actually a lot of chemistry, patience and knowledge involved.

Make sure to PIN Christmas Fudge!

But I don’t want you to be intimidated. With the right background, tools and instructions, anyone can make delicious fudge.

There are a lot of fudge recipes out there. And many take shortcuts.

Overhead of shot of Christmas fudge

Don’t get me wrong, I actually make several of the easy fudge recipes myself and they are very good, but I feel like to get a good grasp on how to make any food, you also need to know how it was made the old fashioned way.

Some use marshmallow creme, like my friend over at Shugary Sweets, and others use sweetened condensed (or evaporated) milk, like my Gingerbread Fudge and some that use whole milk, sugar and butter like my Peanut Butter Fudge.

Easy Peanut Butter Fudge is rich, decadent and perfectly creamy. Simple instructions for how to make fudge in just 10 minutes! #peanutbutterfudge #easyfudge #fudge www.savoryexperiments.com
10-Minute Peanut Butter Fudge

But I like to know how to make stuff from scratch and find that understanding the chemistry behind it can be enlightening.

PRO TIP: Use a set pastry brush to wipe down the sides of pan to prevent sugar crystals from forming.

For this Christmas fudge recipe, which is really almond fudge, you need to start with the mechanics. It is basically melted sugar, but the sugar needs something to dissolve into, you use light corn syrup, also a variation of sugar, and cream.

PRO TIP: Use a wooden spoon, sticky and thick concoctions like this are easy to stir and stick less to wood than metal or plastic.

The sugar melts and comes to the soft ball stage of candy making.

PRO TIP: Don’t scrape the bottom of the pan when pouring out the mixture, if anything scalded just let it stay there.

StageTemperature Concentration
Thread (syrup)230 to 234 °F80%
Soft Ball (fudge)234 to 241 °F85%
Firm Ball (caramel candy)244 to 248 °F87%
Hard Ball (nougat)250 to 266 °F90%
Soft Crack (salt water taffy)270 to 289 °F95%
Hard Crack (toffee)295 to 309 °F99%

PRO TIP: Use a glass or metal mixing bowl and don’t touch it! I tell you to put it on a cooling rack before pouring in the mixture because after you do, the bowl is SUPER HOT. Don’t touch! Avoid using plastic, which can melt.

Slowly, the sugar dissolves and starts to lose the grainy texture and become smooth. While this all sounds simple, it is actually quite challenging.

PRO TIP: Do not stir the fudge while coming to temperature.

For the best results, don’t rely on timing or your eyes, get a candy thermometer. Don’t stir during this time, it can separate and ruin the batch.

Close up of fudge with sprinkles

Next, you’ll want to let it cool to room temperature before pouring into a pan. It’s HOT, so be careful!

PRO TIP: Placing the bowl to cool on a cooling rack allows air to circulate around the whole bowl, helping the process happen faster and more even.

Keep in mind that vanilla fudge doesn’t actually need to have white chocolate in it. Fudge requiring chocolate is a misnomer. While many fudges do have chocolate, this isn’t required.

Hand reaching in to grab fudge

The definition of fudge is Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondants and hard caramels. (Wikipedia).

Finally, you’ll spread your fudge into a pan that has been sprayed with cooking spray or greased with butter and chill for it to harden. You can choose the pan by how thick you like your fudge.

Pile of Christmas fudge on a wood cutting board

PRO TIP: Use a stick of cold butter and wipe it on the parchment paper while flat, then place it into the 8×8 pan.

If you liked this Christmas fudge recipe, check out these other fun Christmas recipes:

Christmas fudge for Pinterest

Questions you might have about how to make vanilla fudge:

Why isn’t my fudge white? Traditionally made fudge won’t be white for a simple reason, you’ve toasted the sugar and vanilla extract is brown.

There are recipes that use marshmallow fluff or sweetened condensed milk that will give you fluffy white fudge.

Can I use clear vanilla? You can use clear vanilla or even vanilla flavoring, just keep in mind neither of these are real vanilla extract.

Do I have to use a candy thermometer? Scroll up and read my several paragraphs on why a candy thermometer is imperative. The answer is yes, always yes.

Can I use heavy whipping cream instead of heavy cream? Despite being used interchangeably quite often, there is a difference.

Heavy cream has a 36% milk fat while and whipping cream is only 30%. Heavy cream is better for stabilized homemade whipped cream and thickening sauces because it has a higher milk fat and thicker texture, but only slightly.

Almond fudge for Pinterest

CONNECT WITH SAVORY EXPERIMENTS!

Be sure to follow me on social media, so you never miss a post!

Facebook | Twitter | Youtube 
 Pinterest | Instagram 


Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!

How to Be a Better Home Cook
Print Recipe
5 from 3 votes

Christmas Fudge (Almond Fudge)

There is no better classic fudge recipe than this Christmas Fudge! Basically an almond fudge topped with festive sprinkles, it's perfect for cookies trays!
Prep Time5 mins
Cook Time20 mins
Cooling Time3 hrs
Total Time3 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: almond fudge, christmas fudge
Servings: 24 squares
Calories: 162kcal

Ingredients

  • 1 tablespoon unsalted butter , plus more for greasing the pan
  • 2 1/2 cups sugar
  • ½ cup white chocolate
  • ¼ cup light corn syrup
  • 1 ½ cups heavy cream
  • ½ teaspoon fine sea salt
  • 2 teaspoons almond extract

Instructions

  • Using a cold stick of butter, grease a large piece of parchment paper and then line an 8×8 square baking pan. Set aside.
  • Place the remaining 1 tablespoon of butter in a large glass or metal mixing bowl. Set that mixing bowl on a cooling rack. The mixture will be super hot and you won’t want to touch the moping bowl after you transfer the mixture. The cooling rack allows air to circulate all the way around the bowl, cooling faster.
  • Add heavy cream, sugar, light corn syrup, white chocolate and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved, approximately 10 minutes.
  • Increase to medium heat, bringing to a low boil. Do not stir or mix any longer. Attach candy thermometer and continue to cook without stirring. Allow candy thermometer to come to 240 degrees (soft ball stagand continue to cook for 1 minute. This can take 10-15 minutes, so be patient.
  • Carefully pour mixture into mixing bowl with butter. Do not scrape the bottom of the pan in case any of the sugar scaled to the bottom.
  • Whisk butter and almond extract into the mixture. It will be bubbly and hot. Be careful!
  • Allow to cool at room temperature for 30-40 minutes before mixing well and then transferring to the prepared and lined square dish.
  • Use a small offset spatula to quickly spread fudge to sides of pan and smooth top. Allow to further cool before covering and chilling in the refrigerator for at least 8 hours. If you want to add embellishments or sprinkles, do it now while fudge is still tacky.
  • Lift parchment out of the square dish and cut into 1-inch pieces.
  • Store in an airtight container in the refrigerator.
  • If you’ve tried this recipe, come back and let us know how it was!

Nutrition

Calories: 162kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 59mg | Potassium: 19mg | Sugar: 25g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

You Might Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

What type of comment do you have?

Comments

  • Mary wrote:
  • Emmeline wrote:
  • Traci wrote:
  • Kate wrote:
  • Anita wrote:
  • FREE EMAIL COURSE! 

    7 Days to Being a Better Home Cook

    We want YOU to join the Savory Experiments community and learn basic skills you would learn your first week of culinary school. 

    FOR FREE!