White Chocolate Gumdrop Fudge
This White Chocolate Gumdrop Fudge is a cheerful, no-bake holiday treat that’s creamy, colorful, and easy to make—perfect for cookie plates, gift tins, and last-minute party trays.
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.
Notes
Storage: Place fudge squares in an airtight container with parchment or wax paper between layers and refrigerate for up to 1 week. For best texture, let sit at room temperature for 5–10 minutes before serving. Freezing: Arrange cut squares on a baking sheet, freeze until solid, then transfer to a freezer-safe container with parchment between layers. Freeze up to 2 months. Thaw in the fridge overnight, then let sit at room temperature for 10–15 minutes before serving.
Tips: Use good-quality white chocolate for the smoothest, creamiest texture. Melt low and slow to avoid seizing. Let the fudge base cool a few minutes before adding gumdrops to prevent them from melting or bleeding too much color. If gumdrops stick when slicing, run the knife under hot water, dry, then lightly grease and wipe most of it off before cutting.
Variations: Use only yellow and orange gumdrops and add 1 teaspoon orange zest for a citrus version; swap gumdrops for crushed candy canes and add 1/2 teaspoon peppermint extract for peppermint fudge; use only red and green gumdrops for extra-festive Christmas fudge; add 1/2 cup finely chopped toasted nuts along with the gumdrops for added crunch.
Nutrition
Calories: 150kcal
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