Grinch Fudge

If your heart grows three sizes at the thought of holiday sweets, you’ll love this easy Grinch fudge recipe. Creamy, colorful and full of holiday cheer, it’s flavored with refreshing peppermint extract and topped with little red heart sprinkles for a whimsical touch. The bright green and white layers are sure to stand out on holiday cookie trays and dessert tables, and this festive fudge is perfect for gifting, sharing or snacking during a cozy holiday movie marathon.

Grinch Fudge Ingredients

• Butter: We use butter in two ways here: to grease the pan and to give the fudge its signature smooth and creamy texture. Unsalted and salted butter both work here, so use what you have.
• Sugar: Regular granulated sugar is the classic choice for fudge. Avoid brown sugar, which will change both the flavor and the texture.
• Sour cream: It may sound unusual, but sour cream is the secret ingredient for extra-creamy fudge with a hint of tang to balance the sweetness.
• White chocolate: Skip chocolate chips and stick with baking chocolate. Chips contain stabilizers, so they don’t melt as smoothly and can make your fudge grainy.
• Marshmallow cream: A jar of sweet and sticky marshmallow cream lightens the fudge so it has a fluffy, melt-in-your-mouth texture.
• Peppermint extract: A little peppermint extract goes a long way, so measure carefully. We love fresh, minty desserts at the holidays, but you can swap in vanilla, almond or a fruity extract to make it your own.
• Food coloring: We can’t call it Grinch fudge if it’s not green! Use green liquid food dye or gel coloring to tint your fudge the signature color.
• Sprinkles: Red heart sprinkles are the perfect finishing touch, but any holiday sprinkles or crushed candy canes will make your fudge party-ready.

Directions

Step 1: Prepare the pan

Line an 8-inch square baking pan with foil, leaving some overhang on the sides. Grease the foil with 1-1/2 teaspoons of softened butter. Set aside while you prepare the fudge.

Step 2: Boil the fudge base

Combine the sugar, sour cream and the remaining 1/4 cup butter in a large, heavy-bottomed saucepan. Cook, stirring frequently, over medium heat until the sugar dissolves.

Bring the mixture to a rapid boil, and continue cooking for about five minutes or until a candy thermometer reads 234°F (soft-ball stage).

Editor’s Tip: You can test for the soft-ball stage by dropping a small spoonful of the hot mixture into a bowl of cold water. It should form a soft, pliable ball.

Step 3: Add the chocolate and marshmallow creme

Remove the saucepan from the heat. Add the chopped white chocolate, marshmallow creme and peppermint extract. Stir until the chocolate and marshmallow melt and the mixture is smooth.

Step 4: Layer the fudge

Pour half the fudge mixture into the prepared pan. Add five drops of green food coloring to the remaining fudge mixture in the saucepan.

Spoon the green mixture over the white layer in the pan. To create a marbled appearance, use a knife to swirl the two colors together.

Step 5: Decorate, then chill

Top with the sprinkles and refrigerate until firm.

Step 6: Slice and serve

Once the fudge is set, use the foil to lift it out of the pan. Gently peel away the foil and use a sharp knife to cut the fudge into 1-inch squares. Enjoy immediately or store in the refrigerator until ready to serve.

Grinch Fudge Variations

• Candy cane Grinch fudge: Turn up the peppermint flavor with a handful of crushed candy canes stirred into the fudge before pouring it into the pan, or scatter them on top instead of sprinkles.
• Make it more colorful: Divide the fudge into two bowls after mixing in the white chocolate and marshmallow creme. Then, tint one half green and the other red. Swirl them together in the pan for an extra-festive treat.
• Switch up the flavoring: Not a peppermint fan? Swap in pure vanilla extract for a classic, milder flavor. Or, try almond, coconut, orange or even rum extract for a unique twist.
• Add texture: Fold mini marshmallows, chopped pistachios or walnuts into the fudge before spreading it in the pan.

How to Store Grinch Fudge

Because this Grinch fudge recipe contains sour cream, it should be stored in the refrigerator for food safety. After setting and slicing your pan of fudge, transfer the fudge to an airtight container. Separate layers with parchment or waxed paper to prevent sticking.

Can you freeze Grinch fudge?

Yes! Grinch fudge freezes beautifully, making it a great make-ahead holiday treat. Once the fudge is set, cut it into squares and lay them between parchment or waxed paper sheets in a freezer-safe container. Freeze for up to two months. Thaw the fudge in the refrigerator overnight before enjoying.

How long does Grinch fudge last?

Grinch fudge will stay fresh for up to one week in the fridge.

Grinch Fudge Tips

Why is my Grinch fudge grainy?

If your Grinch fudge turns out grainy, it means sugar crystals formed in the mixture. This can happen if the sugar doesn’t fully dissolve or if you stir the fudge mixture during boiling. For smooth, creamy fudge, ensure the sugar dissolves completely and stop stirring once the mixture boils.

How do you make Grinch fudge without a candy thermometer?

If you don’t have a candy thermometer, you can still make this recipe! Use an instant-read kitchen thermometer to check the temperature of your mixture—it won’t clip to the saucepan, but it will give you an accurate reading. The fudge needs to reach 234° (soft-ball stage) for the right texture.

For added insurance, we also recommend using the cold water test. Drop a small spoonful of the hot fudge mixture into a bowl of cold water. The fudge is ready if it forms a soft, flexible ball that flattens when you press it. If it dissolves or forms thin threads, keep boiling your fudge a little longer.

Can I make this Grinch fudge recipe without peppermint extract?

Absolutely! If peppermint isn’t your thing or you want to make a few pans with different flavors, simply swap in another extract. Vanilla or almond extract is a classic choice to give your fudge a sweet, birthday cake-like flavor. For a fruity twist, try coconut or orange extract.