Brown and White Christmas Fudge

This classic Christmas fudge recipe is made with white chocolate chips, semi-sweet chocolate chips, vanilla extract and sweetened condensed milk to make the creamiest and smoothest holiday treat. The festive sprinkles add a nice pop of colour and texture as well. Serve this for friends and family or use as homemade gift during this season.

1 cup (6.2 oz) white chocolate chips (175 g)
1 cup (6.2 oz) semi-sweet chocolate chips (175 g)
1 (14 oz) can sweetened condensed milk, divided (300 mL)
2 tsp. pure vanilla extract, divided
2 Tbsp. Christmas sprinkles

Line an 8x8" baking pan with parchment paper, spray with nonstick cooking spray and set aside.

Place the white chocolate chips in a medium bowl, the semi-sweet chocolate chips in a separate medium bowl. Divide the sweetened condensed milk in half, adding some to the white chocolate and some to the semi-sweet chocolate.

In a double boiler with a medium-sized bowl, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted. Remove from the heat. Add in 1 tsp. vanilla extract and stir to combine. Spread the mixture into the prepared baking pan.

In a double boiler with a medium-sized bowl, combine the semi-sweet chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is melted. Remove from the heat. Add in 1 tsp. vanilla extract and stir to combine. Mix in the Christmas sprinkles and spread on top of the semi-sweet chocolate fudge layer.

Chill in the refrigerator for at least 4 hours or preferably overnight until it sets.

After it has chilled, lift the foil and the fudge out of the pan and cut into squares to serve.

Cook's Notes:

• If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
• You will see the best results with higher end chocolate like Godiva and Ghirardelli, but this absolutely can be made with other brands.
• This recipe works best with full-fat Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle.
• Double check that you are buying sweetened condensed milk and not evaporated milk.
• I recommend using a full-fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge that may not set properly.
• To Store: Keep in an airtight container in the fridge and enjoy within two weeks.
• To Freeze: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze for up to 3 months. To use, bring wrapped fudge to room temperature.