Name: Fruitcake Fudge Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 4 h 12 min
Yield: 1
Cuisine: American
Ingredients: 2 cups White Chocolate Chips; 16 ounces Vanilla Frosting; ½ Cup Candied Fruit; 1 Teaspoon Rum Extract

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This fruitcake fudge recipe is the easiest and yet the most delicious holiday fudge ever! It uses just four ingredients and comes together quickly. This fruitcake fudge is terrific for sharing, gifting, or when you want to indulge at home.

An upclose view of a stack of fruitcake fudge pieces

Love the taste of fruitcake buy don’t want to go through the bother of making one? Learn how to make this easy fruitcake fudge recipe with this step-by-step tutorial. This delicious fruitcake fudge is just what the holidays ordered! Made with fairly common ingredients, you can make this easy recipe with your children or grandchildren – this is such a simple white Christmas fudge recipe that nearly anyone can make it!

Fruitcake Fudge Recipe

Imagine all the flavors of a fruitcake condensed into a little, rich, and creamy square of candy! That is this fruitcake fudge recipe.

A holiday fudge tray makes a wonderful addition to your Christmas dessert options.

An upclose side view of a stack of fruitcake fudge pieces

Tips and variations for making this fruitcake fudge recipe:

● Nuts were not used in this recipe. If you would like to add ¼ cup, I would suggest pecan pieces or walnut pieces. They can either be mixed in or pressed on top.
● This is a white chocolate fudge base recipe. If you decide to substitute chocolate chips, know that the taste will change completely.
● The white chocolate chips were measured, not weighed.
● Right now, in the United States, a container of premade frosting is 16 ounces.
● Be sure to use white chocolate chips that are meant for melting as some of the cheaper brands don’t melt up correctly, which ruins the fudge.
● When adding in the frosting, the chocolate will start to harden. The warm frosting will counteract this, but you have to keep stirring vigorously for it to come together appropriately.
● This is the fruit mix used in this recipe and I am very pleased with it as far as price, quality, etc. You can, of course, use any extra fancy fruitcake mix or holiday fruit mix you like.
● A candy thermometer is not necessary to make this recipe.

Fruitcake Fudge Recipe. This fruitcake fudge recipe is the easiest and yet the most delicious holiday fudge ever! It uses just four ingredients and comes together quickly. This fruitcake fudge is terrific for sharing, gifting, or when you want to indulge at home.

● If you plan on making 36 servings, that is cutting 6 rows x 6 rows. If you plan on making 25 servings, that is cutting 5 rows by 5 rows.
● Place one sheet of parchment paper across the pan. Place the second sheet of parchment paper across the first sheet (it is a good idea to form an +).
● It is best if the rest of the ingredients are not altered as they specifically complement or counteract each other in the perfect manner. I would not be able to offer any other suggestions as substitutions that would work in the same manner.
● Fudge can be stored in the fridge or freezer in an airtight container. It will last up to two weeks in either situation. Do not store fudge at room temperature.

Homemade fudge makes great gifts for giving and sharing. Here are more delicious fudge recipes so you can make a lot of fudge gifts this season, for some very happy holidays!

● Mint Chocolate Chip Fudge Recipe
● Cranberry Orange Fudge Recipe
● Eggnog Fudge Recipe

Here is another fruitcake variation:

● Fruitcake Cookies Recipe

Fruitcake Fudge Recipe Ingredients:

● 2 cups White Chocolate Chips
● 16 ounces Vanilla Frosting
● ½ Cup Candied Fruit
● 1 Teaspoon Rum Extract

Fruitcake Fudge Mise en Place:

● Silicone or Rubber Spatula
● Measuring Cup
● Measuring Spoons
● 8″x8″ Square Baking Pan
● Large Bowl
● Microwave-safe Bowl
● Parchment Paper

Fruitcake Fudge Recipe Directions:

1. Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set aside.

2. In a medium, microwave-safe bowl, place the chocolate chips. Microwave on high for about 1 minute, stopping every 30 seconds to stir.
3. Once the chocolate is smooth, remove the lid and foil from the frosting and place it in the microwave for 45 seconds to a minute, or until completely melted.
4. Add the frosting and the rum extract to the melted chocolate and stir until no lumps remain.
5. Pour fudge mixture into the bottom of the pan (the prepared pan). Spread the fudge mixture to the ends of the pan, and smooth the top with a spatula.

6. Top with the candied fruit, lightly pressing the fruit into the top of the fudge.
7. Allow the fruitcake fudge to chill in the fridge for 4 hours, up to overnight.

8. Remove the fudge by picking up the ends of the parchment paper and lifting the fudge straight up. Place on a cutting board and, using a sharp knife, cut into 25 (5×5) or 36 (6×6) even squares.
9. Serve immediately. Store the leftovers in an airtight container in the fridge.

scattered pieces of fruitcake fudge againsta green cloth

Yield: 1

Fruitcake Fudge Recipe

Fruitcake Fudge Recipe. This fruitcake fudge recipe is the easiest and yet the most delicious holiday fudge ever! It uses just four ingredients and comes together quickly. This fruitcake fudge is terrific for sharing, gifting, or when you want to indulge at home.

Prep Time 10 minutes

Cook Time 2 minutes

Additional Time 4 hours

Total Time 4 hours 12 minutes

Ingredients

2 cups White Chocolate Chips
16 ounces Vanilla Frosting
½ Cup Candied Fruit
1 Teaspoon Rum Extract

Instructions

Lightly grease an 8″ x 8″ square pan and line it with parchment paper (in the shape of a +). Set aside.
In a medium, microwave-safe bowl, place the chocolate chips. Microwave on high for about 1 minute, stopping every 30 seconds to stir.
Once the chocolate is smooth, remove the lid and foil from the frosting and place it in the microwave for 45 seconds to a minute, or until completely melted.
Add the frosting and the rum extract to the melted chocolate and stir until no lumps remain.
Pour fudge mixture into the bottom of the pan (the prepared pan). Spread the fudge mixture to the ends of the pan, and smooth the top with a spatula.
Top with the candied fruit, lightly pressing the fruit into the top of the fudge.
Allow the fruitcake fudge to chill in the fridge for 4 hours, up to overnight.
Remove the fudge by picking up the ends of the parchment paper and lifting the fudge straight up. Place on a cutting board and, using a sharp knife, cut into 25 (5×5) or 36 (6×6) even squares.
Serve immediately. Store the leftovers in an airtight container in the fridge.

Notes

Nuts were not used in this recipe. If you would like to add ¼ cup, I would suggest pecan pieces or walnut pieces. They can either be mixed in or pressed on top.

Fruitcake Fudge Recipe