Chocolate Truffle Fudge (Old-Fashioned Christmas Favorite!)

Some recipes just belong to Christmas, and in my family, chocolate truffle fudge is one of them. I can still picture my mother’s handwritten recipe card—stained with a little bit of cocoa, butter, and love—being pulled from her treasured tin every December. As soon as the scent of melting chocolate hit the kitchen, you knew the holidays had officially begun.

This isn’t just any fudge. It’s the kind that melts in your mouth, with a deep chocolatey richness and that smooth, silky “truffle” texture everyone adores. A handful of chopped nuts adds a bit of old-school crunch (but it’s just as delicious without). There are no candy thermometers or tricky steps—just pure, easy Christmas magic. And if you ask me, no cookie tray is complete without these nostalgic, bite-sized squares!

If you want a homemade fudge recipe that’s simple, fail-proof, and absolutely decadent, this one’s been a hit in my family for generations. Let’s make a batch and keep the tradition alive!

Why You’ll Love This Chocolate Truffle Fudge

• Ultra creamy, melt-in-your-mouth texture
• Just four ingredients and one pot!
• Perfect for holiday gifting or a nostalgic treat
• Customizable—add your favorite nuts or skip them for a classic, smooth fudge

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 packages (12 oz each) chocolate chips (semi-sweet or a mix of semi and milk chocolate)
• 2 tsp vanilla extract
• 1 cup finely chopped nuts (walnuts or pecans work great—optional)

Step-by-Step Instructions

1. Melt the Chocolate:
   In a double boiler (or a heatproof bowl over simmering water), combine the sweetened condensed milk and chocolate chips. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
2. Add Flavor:
   Remove from heat. Stir in vanilla extract until combined.
3. Add the Crunch:
   Mix in the chopped nuts if you like a little texture.
4. Pour & Chill:
   Spread the mixture evenly into a buttered 8×8-inch pan. Smooth the top with a spatula.
5. Set:
   Chill in the refrigerator for at least 3 hours, or until completely firm.
6. Slice & Serve:
   Cut into small squares and serve. Store leftovers in an airtight container in the fridge.

Tips, Variations & Troubleshooting

• No Double Boiler? Use a microwave in 20-second bursts, stirring in between.
• Nut-Free: Omit the nuts for a pure truffle texture.
• Swaps: Try white chocolate or peanut butter chips for fun holiday variations!
• Troubleshooting:
  • Too sticky? Chill longer.
  • Too hard? Let sit at room temp for 10 minutes before cutting.

Fun Debate!

Are you team “with nuts” or “without” when it comes to fudge? Drop your favorite add-in below—my grandma always said the more nuts, the better!

Serving & Gift Ideas

This fudge is a showstopper on cookie platters, makes a perfect last-minute gift, and is guaranteed to bring a smile to anyone who finds it tucked in a lunchbox or holiday tin.

Want another classic to pair with this? Try my Old Fashioned Creamed Corn for savory nostalgia, or go all out with Chocolate Chip Cookies!

FAQ (Schema-Ready)

Q1: How long does chocolate truffle fudge keep?
A: Up to 2 weeks in the refrigerator in an airtight container.

Q2: Can I freeze fudge?
A: Yes—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.

Q3: Can I use milk chocolate chips or a mix?
A: Absolutely! Mixing milk and semi-sweet chocolate gives extra creamy results.

Call to Action

What’s your family’s Christmas fudge tradition? Share your stories and favorite fudge flavors in the comments—and don’t forget to pin and share this recipe for a sweeter holiday season!

Chocolate Truffle Fudge

Rich, creamy chocolate fudge with a melt-in-your-mouth texture and a hint of nostalgia. A holiday classic!

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Ingredients

  

• - 1 can 14 oz sweetened condensed milk
• - 2 12 oz packages chocolate chips
• - 2 tsp vanilla extract
• - 1 cup finely chopped nuts optional

Instructions

 

• Combine sweetened condensed milk and chocolate chips in a double boiler. Heat and stir until smooth.
• Remove from heat; stir in vanilla and nuts.
• Pour into a buttered 8x8-inch pan. Chill 3 hours or until firm.
• Slice into squares. Store in the fridge.

Notes

- Omit nuts for nut-free fudge.
- Use a mix of chocolate chips for extra flavor.
- Stores well and freezes beautifully.