This Grinch fudge sprang from a late-night holiday baking experiment that became an instant family tradition. I first made it one December when I wanted a whimsical, no-fuss treat to bring to a neighborhood cookie swap. The electric green color and oversized red hearts made everyone laugh before they even tasted it — and the first bite sealed the deal. The texture is luxuriously smooth from the white chocolate and sweetened condensed milk, with a slightly chewy edge from chilling and slicing. It’s sweet, yes, but balanced by the rich mouthfeel of butter and creamy vanilla.

What makes this version special is its simplicity and dependability. You only need a saucepan, a spatula, and an 8x8 pan to produce 25 perfectly uniform squares that look like they belong on a holiday table. The clear vanilla preserves the bright green hue, and the gel food coloring gives vibrant color without watering down the fudge. I love how each square becomes a tiny story — one heart per piece, spaced so each person gets their own little red-heart surprise. It’s become my go-to last-minute hostess gift because it travels well and looks whimsical on a cookie plate.

Ingredients

• White chocolate chips (3 cups): About two 11-ounce bags (Ghirardelli brand recommended). Look for couverture-style chips or good-quality brands for a creamy mouthfeel; cheaper chips sometimes seize when melted.
• Sweetened condensed milk (1 14-ounce can): Provides structure, sweetness, and a glossy finish. Use whole sweetened condensed milk (not evaporated) for best texture.
• Salted butter (4 tablespoons): Chilled and cubed. Cold butter helps stabilize the mixture and contributes a rounded richness; salted is fine since the candy hearts are sweet.
• Clear vanilla extract (3/4 teaspoon): Keeps the color bright while adding aromatic vanilla notes. If you only have regular vanilla, use sparingly to avoid darkening the shade.
• Gel green food coloring (1/4 to 1/2 teaspoon): Americolor Electric Green #162 recommended. Gel concentrates give vivid color without thinning the fudge; add gradually until you reach the desired hue.
• Extra-large red heart candy sprinkles (25): Wilton JUMBO red hearts; place one per final square for a playful look. Choose large hearts so each piece gets its own.

Instructions

Prepare the pan: Line an 8x8-inch pan with aluminum foil, allowing the foil to overhang on two sides for easy removal. Lightly spray the foil with nonstick spray so the fudge lifts cleanly. Set the pan within reach before you start melting. Melt the base: In a medium saucepan set over medium-low heat, combine 3 cups white chocolate chips, one 14-ounce can sweetened condensed milk, and 4 tablespoons chilled, cubed salted butter. Stir constantly with a heatproof spatula or wooden spoon to prevent scorching. Heat for 5–6 minutes until the chips are fully melted and the mixture is glossy and smooth. If you see any graininess, continue stirring off the heat — residual warmth will finish the melt. Flavor and color: Remove the pan from heat and stir in 3/4 teaspoon clear vanilla extract. Add 1/4 teaspoon gel green food coloring, then stir vigorously until the color is uniform; add up to 1/2 teaspoon if you want a deeper green. Use small circular motions to eliminate streaks and avoid over-mixing which can incorporate air. Spread and decorate: Working quickly while the mixture is still pourable, pour the fudge into the prepared 8x8 pan and spread into an even layer with an offset spatula. Arrange 25 jumbo red hearts in a 5 by 5 grid, spacing them about 1/2 to 3/4 inch apart so that when sliced, each square contains a single heart. Press hearts gently so they adhere but don’t sink through the surface. Chill and slice: Allow the fudge to cool at room temperature for 20–30 minutes, then transfer to the refrigerator to chill until fully set, at least 2 hours. To slice, lift the foil from the pan, place on a cutting board, and cut into a 5 by 5 grid to make 25 even squares. For clean cuts, warm the knife under hot water, dry it, and slice in a single motion for each cut.

Storage Tips

Store the squares in an airtight container layered with parchment between layers to prevent sticking. Keep refrigerated for best texture; the fudge becomes firmer when chilled but softens to a pleasant sliceable firmness at room temperature for 10–15 minutes. For longer storage, wrap individual squares in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving for the creamiest texture. Avoid leaving at warm room temperatures for extended periods — the white chocolate can become too soft and lose shape.

Ingredient Substitutions

If you can’t find white chocolate chips, chop a good-quality white baking bar into small pieces for more even melting. For a dairy-free version, use vegan white chocolate chips and a dairy-free sweetened condensed milk alternative (look for coconut-based condensed milk options); note that flavor and texture will shift slightly and color may take differently. If jumbo hearts aren’t available, use slightly larger red candies or place smaller hearts two per square for visual impact — adjust spacing accordingly. Swap salted butter for unsalted plus a pinch of sea salt if you want more control over seasoning.

Serving Suggestions

Serve chilled on a festive platter alongside ginger cookies and peppermint bark for a holiday sampler. Garnish each plate with fresh cranberries or rosemary sprigs to add contrast. For gifting, stack squares in parchment-lined treat boxes and secure with a ribbon; include a note that they should be stored refrigerated. This confection shines at cookie swaps, office parties, and as a whimsical neighbor gift — the bright color pairs especially well with red and white-themed dessert tables.

Cultural Background

While this version is a playful, modern take inspired by Dr. Seuss’s Grinch character, the method descends from classic American fudge techniques that use sweetened condensed milk for a smooth, no-candy-thermometer set. Fudge has been a holiday staple in the U.S. for over a century, often served at fairs and family gatherings; this colorful iteration leans into seasonal kitsch while honoring the traditional short list of ingredients that make creamy confections reliably easy to produce.

Seasonal Adaptations

For other seasons, change the color and decoration: pastel shades and mini eggs for spring, orange with candy pumpkins for fall, or red-and-green swirls for Christmas. The same technique works for layered flavors — add 1/2 cup crushed peppermint into the melted base for a mint version or fold in 1/2 cup crushed graham crackers for a textured twist. Adjust color intensity depending on the occasion and avoid adding watery ingredients that would alter set.

Meal Prep Tips

Make a double batch and freeze half for later entertaining. Prepare, chill, then layer squares with parchment in freezer-safe containers; when time comes, transfer to fridge the night before. If you plan to assemble heart decorations shortly before serving, store plain squares chilled and press hearts into the surface at room temperature to avoid condensation. Use a warm, dry knife between cuts to keep edges crisp when slicing multiple trays.

Every time I make this, I’m reminded that simple techniques paired with playful presentation create the most memorable dishes. Whether you’re feeding a crowd or gifting neighbors, these green squares with tiny red hearts are guaranteed to start conversations and end with smiling faces.