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White Chocolate Gumdrop Fudge Recipe
This White Chocolate Gumdrop Fudge Recipe is a cheerful, no-bake holiday treat that’s creamy, colorful, and surprisingly easy—perfect for cookie plates, gift tins, and those last-minute “Mom, I need something for the school party!” moments.
What Makes This White Chocolate Gumdrop Fudge Recipe So Special?
Let me paint a quick picture: soft, velvety white chocolate fudge, studded with bright, chewy gumdrops that look like tiny stained-glass windows when you slice into the pan. It’s one of those holiday fudge recipes that makes people smile before they even take a bite.
This recipe is my playful twist on classic white chocolate fudge. Years ago, a neighbor brought a gumdrop candy loaf to our church Christmas potluck, and I remember thinking, “That’s either genius or absolute chaos.” One bite later, I knew I wanted that same nostalgic, candy-shop feeling—but in fudge form.
Here’s what makes this dessert stand out from the usual Christmas fudge desserts:
- It’s a no bake fudge, so you’re not fussing with your oven when it’s already stuffed with cookies and casseroles.
- It uses white chocolate instead of dark or milk, which gives it a buttery, sweet base that pairs so nicely with fruity gumdrops.
- It sets up quickly, slices cleanly, and holds its shape even in a crowded cookie tray.
- And yes, it looks downright festive—like Christmas lights baked into homemade candy.
I like to make this white chocolate gumdrop fudge a day or two before a party, then slice it into bite-size squares and tuck them into tins for neighbors, teachers, or my grown kids to take back to their apartments. It’s the kind of homemade candy recipe that’s easy enough for a weekday but special enough for Christmas Eve.
If you’ve ever felt overwhelmed by candy thermometers and tricky stovetop fudge, this version is for you. We’re using a condensed-milk method that keeps things simple and friendly, even if you don’t consider yourself a candy maker.
Why You’ll Love This White Chocolate Gumdrop Fudge Recipe
- No oven needed – This is a true no bake fudge, so your oven can stay busy with cookies or ham while this sets in the fridge.
- Beginner-friendly – No candy thermometer, no soft-ball stage—just melt, stir, and chill.
- Super festive – The colorful gumdrops turn this into a picture-perfect Christmas fudge dessert without any decorating skills.
- Kid-approved and nostalgic – The flavor feels like a mash-up of old-fashioned gumdrop candy and classic white chocolate fudge.
- Great for gifting – It travels well, slices neatly, and looks lovely in holiday tins or treat bags.
- Customizable – You can swap gumdrops for other candies, adjust the thickness, or change up the flavorings (I’ll share ideas below).
- Fast set time – About 2 hours in the fridge and it’s ready to slice and serve.
- Make-ahead friendly – It stays fresh for days in the fridge and freezes beautifully, so you can prep ahead of a busy holiday week.
- Crowd-pleasing – This easy fudge recipe is sweet, creamy, and familiar, even for picky eaters.
Ingredients for White Chocolate Gumdrop Fudge
Here’s exactly what you’ll need for this White Chocolate Gumdrop Fudge Recipe, plus some simple substitutions and tips I’ve learned along the way.
For the fudge base:
- 3 cups (about 18 oz / 510 g) good-quality white chocolate chips
- I like Ghirardelli or Guittard; cheaper chips sometimes melt grainy.
- You can also use chopped white chocolate bars—just weigh them for accuracy.
- 1 can (14 oz / 396 g) sweetened condensed milk
- Make sure it’s sweetened condensed milk, not evaporated milk—those are not the same.
- 4 tablespoons (1/2 stick / 56 g) unsalted butter
- Butter adds richness and helps with that smooth, melt-in-your-mouth texture.
- 1 teaspoon pure vanilla extract
- Real vanilla balances the sweetness of the white chocolate; don’t skip this.
- 1/4 teaspoon fine sea salt
- Just enough to round out the flavors and keep the fudge from tasting one-note sweet.
For the gumdrops and festive texture:
- 1 1/2 cups gumdrops or spice drops, chopped
- Use the small, sugar-coated gumdrops (not large jelly candies).
- If using spice drops, know they have clove/cinnamon flavors—very festive, but a bit stronger.
- I like to pick out the black ones (anise flavor) since not everyone loves that in their fudge.
- 1–2 teaspoons cornstarch or powdered sugar (optional, for dusting)
- Tossing chopped gumdrops in a little cornstarch or powdered sugar helps keep them from sticking together and sinking.
Optional, but lovely additions:
- 1/4 teaspoon almond extract – For a bakery-style sweetness that plays nicely with fruity gumdrops.
- 2–3 tablespoons festive sprinkles – For pressing on top right before chilling, especially if you’re making this as a Christmas fudge dessert.
Equipment that helps:
- 8×8-inch (20×20 cm) square baking pan
- Parchment paper or heavy-duty foil
- Medium saucepan or heavy-bottomed pot
- Heatproof spatula
- Sharp knife for slicing
How to Make White Chocolate Gumdrop Fudge
This gumdrop fudge recipe comes together in just a few simple steps. Take your time with the melting and you’ll be rewarded with the creamiest white chocolate candy.
1. Prep your pan
Line an 8×8-inch pan with parchment paper, letting it overhang on two sides like a sling. Lightly mist with nonstick spray if your parchment tends to curl.
This little overhang will make it so much easier to lift the fudge out cleanly for neat squares.
2. Chop the gumdrops
On a cutting board, chop your gumdrops into small pieces—about pea-sized.
Toss them with 1–2 teaspoons of cornstarch or powdered sugar, just enough to lightly coat. Shake off any excess. This helps keep them from clumping together and sinking to the bottom of the fudge.
3. Melt the white chocolate, butter, and condensed milk
In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and butter.
Set the heat to low—don’t rush this part—and stir constantly with a heatproof spatula.
You want the mixture to melt slowly and evenly. If it starts to look grainy or like it’s seizing, turn the heat off and keep stirring; often the residual heat in the pan will finish the job.
4. Stir in flavorings and salt
Once the mixture is smooth and glossy, remove it from the heat.
Stir in the vanilla extract, almond extract (if using), and sea salt. Taste a tiny bit (careful, it’s warm!)—it should be sweet, creamy, and well-balanced.
5. Fold in the gumdrops
Let the fudge mixture cool for about 3–4 minutes. You don’t want it hot enough to melt your gumdrops.
Gently fold in about 1 1/4 cups of the chopped gumdrops, reserving a handful to sprinkle on top. Stir just enough to distribute them; over-mixing can smear the colors.
6. Spread and decorate
Pour the mixture into your prepared pan and smooth the top with your spatula.
Press the remaining chopped gumdrops gently into the surface so you get those pretty pops of color on top. If you’re using sprinkles, scatter them over the top now and gently press them in as well.
7. Chill until set
Transfer the pan to the refrigerator and chill for at least 2 hours, or until firm.
If your fridge is very full or your kitchen is warm, it may take closer to 3 hours. You’ll know it’s ready when the center feels set and no longer squishy.
8. Slice and serve
Use the parchment sling to lift the fudge out onto a cutting board.
With a sharp knife, trim the edges if you like (snacks for the cook!) and cut into 1-inch squares or rectangles. Wipe the knife with a warm, damp cloth between cuts for cleaner slices and less drag on the gumdrops.
Now you’ve got a tray of gorgeous, festive white chocolate gumdrop fudge ready for sharing—or, let’s be honest, for “tasting” straight from the fridge.
Servings & Timing
- Yield: About 36 small squares (more or less, depending on how large you slice)
- Prep Time: 20 minutes (including chopping gumdrops)
- Chill Time: 2–3 hours in the refrigerator
- Total Time: About 2 hours 30 minutes–3 hours 20 minutes
If you’re planning this for a party or cookie exchange, I like to make it the night before so I’m not watching the clock, waiting for it to set.
Fun Variations on This White Chocolate Gumdrop Fudge Recipe
You know what? Once you make this once, you’ll probably start thinking up your own twists. Here are a few ideas to get those wheels turning:
- Citrus Sunshine Fudge – Use only yellow, orange, and white gumdrops and add 1 teaspoon finely grated orange zest to the fudge base.
- Peppermint Christmas Fudge – Swap gumdrops for crushed candy canes and add 1/2 teaspoon peppermint extract for a wintery white chocolate candy.
- Red & Green Holiday Fudge – Use only red and green gumdrops and press extra on top for an ultra-festive Christmas fudge dessert.
- Nutty Gumdrop Fudge – Stir in 1/2 cup finely chopped toasted pecans or walnuts along with the gumdrops for a little crunch.
- Tropical Twist Fudge – Use fruit-flavored gumdrops and add 1/4 teaspoon coconut extract plus a sprinkle of toasted coconut on top.
- Gluten-Free Friendly Fudge – Most ingredients are naturally gluten-free, but double-check gumdrop packaging; choose a brand labeled gluten-free if needed.
Storage, Freezing, and Make-Ahead Tips
One of my favorite things about this easy fudge recipe is how well it keeps. That makes it a holiday workhorse when your calendar is full.
Storing in the fridge
- Place fudge squares in an airtight container.
- Layer them with parchment or wax paper between layers so they don’t stick.
- Store in the refrigerator for up to 1 week.
- For best flavor, let the pieces sit at room temperature for 5–10 minutes before serving so the texture softens slightly.
Freezing for later
- Arrange the cut fudge squares in a single layer on a baking sheet and freeze until solid (about 1 hour).
- Transfer to a freezer-safe container or zip-top bag, again with parchment between layers.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight, then bring to room temperature for 10–15 minutes before serving.
Make-ahead advice
If you’re assembling cookie trays or dessert boards:
- Make the fudge up to 3–4 days ahead, keep it whole in the pan, then slice the day you plan to serve.
- For gift boxes, pack the fudge in small parchment cups or mini cupcake liners; it keeps the pieces from sticking in transit and looks extra polished.
Notes from My Kitchen
A few personal tips from testing this White Chocolate Gumdrop Fudge Recipe more times than I probably should admit:
- Use good white chocolate. White chocolate can be fussy; better brands melt smoother and taste creamier. If you’ve ever had white chocolate that tasted waxy, you know what I mean.
- Low and slow heat is your friend. Rushing the melting step can cause the chocolate to seize or separate. If it happens, pull it off the heat and stir like crazy; sometimes you can still save it.
- Cooling before adding gumdrops matters. If you add gumdrops when the mixture is piping hot, they can bleed color and partially melt. Letting the fudge base cool just a few minutes helps keep those pretty jewel-like pieces intact.
- Grease your knife lightly. If the gumdrops are sticking when you slice, run the knife under hot water, dry it, then lightly spray with nonstick spray and wipe most of it off. It makes cutting easier.
- Adjust the sweetness. White chocolate fudge is naturally sweet. If you like things less sugary, a small pinch more salt can help balance, or you can serve smaller pieces alongside something more bitter, like dark chocolate cookies.
- Great for little helpers. Kids can absolutely help with pressing gumdrops on top, sprinkling decorations, and arranging squares on plates. Just keep them clear of the hot pan while you’re melting.
White Chocolate Gumdrop Fudge Recipe FAQs
Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk doesn’t have the sugar or thickness this recipe needs, and your fudge won’t set properly. Stick with sweetened condensed milk.
My white chocolate seized and got grainy. Can I fix it?
Sometimes. Take it off the heat right away and stir vigorously; the warmth of the pan may smooth it out. If it’s still lumpy, you can try whisking in a tablespoon or two of very warm heavy cream.
Do I have to refrigerate the fudge?
I recommend it. The fudge sets better and keeps longer in the fridge, especially if your kitchen runs warm or you’re serving this as a holiday fudge recipe at parties.
Can I use flavored gumdrops or spice drops?
Yes—just know that spice drops often have stronger cinnamon and clove notes, which give a more “old-fashioned candy shop” flavor. If you’re unsure, try half regular fruity gumdrops and half spice drops.
How small should I cut the gumdrops?
About pea-sized pieces work best. If they’re too large, they’re harder to slice through and can make the fudge squares feel a bit chewy in spots.
Can I make this in a 9×13-inch pan?
You can, but the fudge will be thinner. I’d recommend doubling the recipe if you want a full, tall slab of fudge in a 9×13 pan.
Is this fudge gluten-free?
The fudge base ingredients are usually gluten-free, but gumdrops can vary by brand. Check the label and choose a brand that clearly states it’s gluten-free if that’s important for your guests.
How long can this sit out at a party?
This white chocolate gumdrop fudge holds up well at room temperature for several hours. If your house is warm, I’d set it out for 2–3 hours, then move leftovers back to the fridge.
Final Thoughts
This White Chocolate Gumdrop Fudge Recipe is one of those holiday treats that looks like you fussed, even though it’s wonderfully simple—creamy white chocolate, colorful candy, and no oven required. It’s sweet, nostalgic, and just plain fun, whether you’re tucking pieces into gift boxes or sneaking a square with your afternoon coffee.
If you try this festive fudge recipe, let me know how it goes—leave a comment, share your own variations, or tell me if it made it onto your Christmas cookie tray this year. And if you love easy no-bake treats, you might also enjoy playing around with other white chocolate candy recipes, like peppermint bark or cranberry pistachio fudge, to build your very own holiday candy collection.
White Chocolate Gumdrop Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips or chopped white chocolate bars
- 14 oz sweetened condensed milk 1 can; do not substitute evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon almond extract optional, for extra bakery-style sweetness
- 1 1/2 cups gumdrops or spice drops chopped into pea-sized pieces; use small sugar-coated gumdrops and optionally remove black (anise) ones
- 1 teaspoon cornstarch or powdered sugar 1–2 teaspoons, optional, for tossing chopped gumdrops to prevent sticking
- 2 tablespoons festive sprinkles optional, for decorating the top
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, letting it overhang on two opposite sides to create a sling. Lightly mist the parchment with nonstick spray if needed to help it stay in place and for easier removal later.
- On a cutting board, chop the gumdrops or spice drops into small, pea-sized pieces. Place them in a bowl and toss with 1–2 teaspoons of cornstarch or powdered sugar just until lightly coated, then shake off any excess. This helps keep them from clumping together and sinking in the fudge.1 1/2 cups gumdrops or spice drops, 1 teaspoon cornstarch or powdered sugar
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Set over low heat and cook, stirring constantly with a heatproof spatula, until the mixture is fully melted, smooth, and glossy. If it begins to look grainy or like it’s seizing, remove from the heat and continue stirring; the residual heat in the pan will often finish melting it.3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the vanilla extract, almond extract (if using), and fine sea salt until fully combined. Taste a tiny amount carefully (it will be warm) to check that the flavor is sweet, creamy, and balanced.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 1/4 teaspoon almond extract
- Let the fudge mixture cool in the pan for about 3–4 minutes so it is no longer piping hot. Gently fold in about 1 1/4 cups of the chopped gumdrops, reserving a small handful for the top. Stir just enough to distribute them evenly without over-mixing, which can smear the colors.1 1/2 cups gumdrops or spice drops
- Pour the fudge mixture into the prepared 8×8-inch pan and smooth the top with a spatula. Press the remaining chopped gumdrops gently into the surface so they are visible on top. If using, sprinkle festive sprinkles over the top and gently press them in so they adhere.1 1/2 cups gumdrops or spice drops, 2 tablespoons festive sprinkles
- Transfer the pan to the refrigerator and chill for 2–3 hours, or until the fudge is firm. The center should feel set and not squishy when gently pressed. In a very full fridge or warm kitchen, it may take closer to 3 hours.
- Use the parchment sling to lift the fudge out of the pan and onto a cutting board. With a sharp knife, trim the edges if desired, then cut into about 1-inch squares or rectangles. For cleaner cuts and less sticking on the gumdrops, wipe the knife with a warm, damp cloth between slices and rewarm as needed.
