Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out easily.

Measure out your white chocolate chips and sweetened condensed milk so everything is ready to go — this recipe moves quickly once the chocolate starts melting.

Have your gel food colorings and toothpick or skewer within arm’s reach.

Pro tip: Lining the pan and leaving an overhang is a tiny step that saves a lot of frustration when it’s time to remove the fudge.

Place the white chocolate chips and the sweetened condensed milk in a medium saucepan over very low heat.

Stir gently and continuously with a heatproof spatula until the chocolate is fully melted and the mixture is glossy and smooth.

Remove from heat and stir in the vanilla extract and pinch of salt until combined.

Pro tip: Keep the heat low and stir constantly to prevent the chocolate from seizing or developing grainy lumps. If you see any small bits, remove from heat and keep stirring — they’ll melt from residual warmth.

Pour about two-thirds of the melted fudge into a large microwave-safe bowl or another heatproof container — this will be your white (base) layer.

Transfer the remaining one-third into two small bowls (roughly equal parts) for coloring.

Add a small amount of red gel to one bowl and green gel to the other. Stir each until the color is evenly distributed. Add a touch more gel if you want deeper, bolder swirls.

Pro tip: Use gel coloring sparingly — it’s concentrated. Add a little at a time until you reach the hue you like. Gel won’t thin the fudge, so you’ll keep the texture perfect.

Pour the large white portion evenly into the prepared pan and smooth the top with your spatula.

Spoon dollops of the red and green colored fudge across the white layer in a random pattern — think small mounds rather than long lines.

Use a toothpick or skewer to drag through the dollops in gentle S-shapes and loops to create pretty, festive swirls. Don’t over-swirl — leave distinct colors and motion for the best visual effect.

Pro tip: Work quickly but gently when swirling. If the mixture cools too much it becomes harder to swirl; if it’s too hot the colors will blend too much.

Refrigerate the pan for at least 2 hours, or until the fudge is completely firm to the touch. For best results, chill it overnight.

Keep the fudge covered loosely with plastic wrap while it chills so it doesn’t absorb fridge smells.

Pro tip: For faster setting, place the pan on a flat surface in the fridge (not the freezer). The freezer can set the outside too quickly and cause small cracks.

Lift the fudge from the pan using the parchment overhang and place it on a cutting board. Warm a sharp knife under hot water, wipe it dry, and make clean, even cuts into squares. Reheat the knife between cuts for neat edges.

Store fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Layer with parchment paper to prevent sticking.

Pro tip: A warm, dry knife makes slicing smooth, photo-ready squares. If you prefer softer fudge, let refrigerated pieces sit at room temperature 10–15 minutes before serving.