
A playful holiday treat: creamy white chocolate fudge tinted bright green and topped with oversized red heart candies for a Grinchy twist. Simple, festive, and perfect for gifting.

This Grinch Fudge is one of those holiday discoveries that arrived by happy accident and then refused to leave our family celebrations. I first made it on an unusually warm December evening when I wanted a no-bake treat with big visual impact for a last-minute cookie swap. The result was instantly memorable: a satin-smooth white chocolate base dyed a vibrant green, punctuated by bold red heart candies that look like tiny declarations of mischief. The contrast of creamy, buttery sweetness and the crunchy candy hearts gives every square both a playful look and a satisfying mouthfeel.
What makes this version special is the attention to texture and color. Using good quality white chocolate chips—Ghirardelli is my go-to—combined with sweetened condensed milk produces a glossy, fudge-like confection that sets firm but remains melt-in-your-mouth. I learned early on that medium-low heat and constant stirring are the keys to preventing graininess or scorching. Since then, every batch I make becomes a conversation piece at parties. Kids love the bright look and adults love the simplicity of preparation. It stores well, travels beautifully, and slices into 25 perfect giftable squares—one heart per piece.
From my first batch at a neighborhood potluck to holiday cookie exchanges, this confection consistently garners requests for the recipe. My sister calls them "Grinch squares" and always takes the first container. The simple assembly and dramatic presentation make these one of my most requested seasonal treats.
My favorite part is watching skeptical adults light up when they see the bright green squares. At a recent office party, the container vanished in under 15 minutes. The simplicity of the method paired with the dramatic result makes this one of those small pleasures that really brings people together at the holidays.
Store squares in an airtight container layered with parchment to prevent sticking. Keep refrigerated for up to two weeks; if you need longer storage, freeze individual squares on a tray until firm, then transfer to a freezer-safe container for up to three months. To serve from frozen, place the wrapped squares in the refrigerator overnight to thaw gently—this prevents condensation from making the candy hearts sticky. If you need quick serving, let refrigerated squares sit at room temperature for 10 to 15 minutes before cutting for a softer bite.
If you cannot find Americolor gel, any concentrated gel or paste color will work—use sparingly. For a dairy-free version, use a high-quality dairy-free white chocolate analogue and a sweetened condensed coconut milk substitute, though results will vary in texture. If oversized heart candies are unavailable, use Scherzo red gloss candies or cut larger red candies in half; make sure to place one candy per square for the intended look. For a less-sweet balance, fold in 1/4 cup crushed freeze-dried raspberries or a 1/2 teaspoon of lemon zest before pouring to add acidity.
Serve squares on a decorative holiday platter with sprigs of fresh rosemary or mint to play off the color contrast. Pair with strong coffee or slightly bitter dark chocolate truffles to balance the sweetness. For gifting, stack squares in small treat boxes lined with parchment and tie with baker's twine. They also make delightful additions to cookie exchange boxes and edible gift baskets.
While not a traditional confection with deep historical roots, this style of colored fudge draws from mid-20th-century American holiday novelty sweets where dramatic colors and shaped candies were used for festive presentation. The visual inspiration here borrows from pop-culture icons and seasonal themes, turning classic white chocolate confections into bright, modern treats that are emblematic of contemporary holiday creativity.
Switch colors and toppers to suit other occasions: tint pale pink for Valentine-themed fudge and top with white candy hearts; use teal and star sprinkles for a summer party. For winter holidays, fold in 1/2 cup finely chopped pistachios before spreading for a textured, slightly savory contrast. To make a peppermint version, stir in 1/2 teaspoon peppermint extract and garnish with crushed candy canes in place of the hearts.
Prepare the base and pour into the lined pan the day before you need it, then refrigerate overnight. Add the candy hearts just before guests arrive to ensure they retain their shape and shine. For assembling multiple pans, keep finished pans chilled and stack with layers of parchment. Clean-up is straightforward: rinse the saucepan with hot water and give it a quick scrub; residual white chocolate will dissolve more easily if soaked in hot water first.
There is something joyful about turning a few simple ingredients into a brightly dressed treat that elicits smiles. Make this your own—experiment with toppings, add small edible gold leaf for a luxe touch, or keep it classic for a nostalgic holiday favorite. Happy cooking and even happier sharing.
Use medium-low heat and stir constantly to prevent white chocolate from scorching and becoming grainy.
Warm your knife under hot water and dry it before slicing for clean, smooth cuts through chilled fudge.
Start with 1/4 teaspoon gel color and add more if needed; gel colors are concentrated so a little goes a long way.
Chill fully before slicing to ensure squares hold their shape and the candy hearts stay in place.
This nourishing grinch fudge recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Grinch Fudge recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Line an 8x8-inch pan with aluminum foil leaving an overhang, then lightly spray the foil with non-stick spray. Set aside.
Over medium-low heat, combine white chocolate chips, sweetened condensed milk, and chilled cubed butter in a medium saucepan. Stir constantly for 5 to 6 minutes until smooth and glossy, taking care not to scorch.
Remove from heat, stir in clear vanilla extract, then add gel green food color starting with 1/4 teaspoon and stirring until fully uniform. Adjust color as needed.
Pour the mixture into the prepared pan and smooth into an even layer about 1/2 inch thick. Arrange 25 red heart candies in five rows of five spaced 1/2 to 3/4 inch apart so each square will have one heart.
Allow to cool at room temperature for 20 to 30 minutes, refrigerate 1 to 2 hours until fully set, then lift out using the foil overhang and slice into 25 pieces. Warm the knife for clean cuts if needed.
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This recipe looks amazing! Can't wait to try it.
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