Patriotic Easy Fudge – No Bake

Patriotic Easy Fudge is made with only two ingredients: a microwave and some food coloring for a festive twist. You don’t need a thermometer, and it’s no-bake and gluten-free.

Also known as red, white, and blue fudge or 4^th of July fudge, this colorful candy is perfect for July 4^th celebrations and tastes rich and delicious. What’s more, I only use two ingredients to make it, and it takes just a few minutes without cooking. That’s right, you do not have to heat the house during the hottest summer month! Just some white chocolate chips and a can of sweetened condensed milk.

Patriotic Easy Fudge is so delicious and easy to make! It literally can be done in minutes. This easy fudge is made with 2 ingredients only, how easy is that? All you need is some white chocolate and condensed milk.

I don’t even use a candy thermometer! In this recipe, I melt the chocolate with the condensed in the microwave for a few seconds, astir in the food coloring and layer nicely in a pan. This is the perfect dessert if you ask me! Sprinkle some red, white, and blue sugar or candy on top for a more festive look.

When I make this fudge, I always use gel food coloring because it works better than liquid. It also gives the fudge a more vivid color than liquid food coloring does. White chocolate can sometimes be more difficult to take on color, and the water based colorants may make the chocolate curdle.

Why you will love this recipe 

• Two ingredients: White chocolate chips and sweetened condensed milk.
• Just minutes: It takes just 30 minutes to make this delicious fudge.
• It is so easy: No baking or cooking. Just microwave and decorate.
• Very versatile: Use food dye or don’t. Make it red, white, and blue, or different colors.

What you’ll need to make patriotic fudge

Special items:

• Microwave safe bowls – For melting the fudge.
• Baking pan – 8×8-inch baking pan for setting the fudge.
• Gel food coloring – Red and blue for dyeing the fudge.

Ingredients:

• Chocolate chips – I get the highest-quality white chocolate chips for this fudge because it is the star of the recipe.
• Sweetened condensed milk – Similarly, you should also use high-quality sweetened condensed milk for creamy, rich fudge.
• Food coloring – choose gel food coloring to make the red and blue layers.

How to make patriotic fudge?

1. Prep the chocolate and pan: First, divide the chocolate chips into three microwave-safe bowls. One and a half cups in each bowl. Then, add one-third of the can of condensed milk to each bowl. Line an 8×8-inch baking pan with parchment paper and set it aside.
2. For the blue layer: Now, microwave the first bowl for 20 seconds and stir. Then microwave for another 20 seconds and stir again. Add eight drops of the blue food coloring and stir until it is entirely blue. Pour it into the pan and chill for 10 minutes.
3. For the white layer: Next, microwave the second bowl similarly, although do not put any food coloring in it. Pour it on the cooled blue layer and chill for 10 minutes.
4. For the red layer: After, microwave the last bowl the same way, but add eight drops of red food coloring. Pour it on top of the cooled white layer and sprinkle red sugar on top. Chill for 10 minutes.
5. Cut and serve: Finally, remove the fudge from the fridge and let it sit at room temperature for five minutes before serving. Dip the knife in boiling water and wipe it dry before each slice.

Expert tip

Say no to grainy fudge

Nobody likes grainy fudge, that gritty texture can be disappointing. While some experts say not to stir it, I constantly stir it as it cooks if I make it over the stove. In this recipe, I melt the chocolate in the microwave and stir it in the bowl, so it never really has a chance to get grainy.

Controlling the graininess in fudge means controlling three things: the temperature, the cooling, and adding other ingredients like corn syrup, marshmallows, and fats. While you do want the crystals to form, you do not want them to form too early. Controlling the temperature is the most important part. I stop when my fudge reaches 235 degrees F every time. When it gets closer to 245 degrees F, it seems grainier.

Then, when it is cooling, let it come to a temperature of 120 to 130 degrees F before you touch it. At that time, stir vigorously until it starts looking dull and is getting hard to stir. That is when it is ready to pour into the pan to set.

Recipe variations and add-ins:

• Add nuts: Chop up some walnuts, pecans, cashews, or almonds for a crunchy topping.
• Sprinkles: Make these more festive by adding themed sprinkles.
• Chewy topping: For a chewier topping, sprinkle on some raisins, dried cherries, or cranberries.
• Other décor: Instead of the red sugar, add red, white, and blue stars or sprinkles to the top.
• Different colors: For other holidays, use different colors, such as red and green for Christmas, green for St. Patrick’s Day, pink and white for Valentine’s Day, and pastel colors for Easter.
• More flavors: Add some different flavors to your fudge, such as vanilla, almond, cherry, lemon, or mint with extracts.
• Adult fudge: Extracts also come in boozy flavors like rum, Amaretto, and margarita.

Serving suggestions:

You can serve this red, white and blue fudge at Independence Day celebrations. Here are some ideas.

• If you have a child’s birthday in the summer, serve these with other holiday-themed desserts, like red, white, and blue M&Ms, cupcakes, and my patriotic poke cake. 
• It also goes great with a red, white, and blue salad with cherry tomatoes, blueberries, and stars made from feta cheese.
• Fudge goes great with a bowl of ice cream. My kids love it with my 3-ingredient Oreo ice cream, which is also easy to make.
• Another yummy way to enjoy this dessert is with a tall glass of ice-cold lemonade or iced tea.

Frequently asked questions

Is white fudge the same as white chocolate?

Not exactly. White chocolate uses cocoa beans, even when making white chocolate. Cocoa butter is the main ingredient, along with milk solids, sugar, vanilla, and lecithin, to produce a sweet, buttery flavor. However, fudge’s main ingredients are dairy and white chocolate chips. So, fudge is made with white chocolate and dairy, while white chocolate is made with dairy, sugar, vanilla, and lecithin. 

What is the difference between fondant and fudge?

The main difference is that fudge contains dairy ingredients like cream and butter, while fondant is just sugar and flavorings. Fudge is creamy and smooth, but fondant comes in two kinds. Rolled fondant is like clay, and poured fondant is like gelatin. Fudge is used in candy or eaten alone, and fondant is typically a decorative icing or frosting. Fudge is a lot thicker and denser and takes more time to make.

Why is my fudge grainy?

It could be from sugar crystallization. If the fudge splashes up on the sides of the pan, it can seize up and turn back into crystals. This sets off a chain reaction that can cause all of the sugar to turn back into crystals, making it gritty. Also, if all the sugar is not dissolved before boiling, your fudge will be grainy because there is insufficient fluid to help the sugar dissolve. For more details, see my expert tip.

Why won’t my fudge set?

It will not set correctly if you do not bring your sweetened condensed milk and chocolate chip mixture to the right temperature. If you have a candy thermometer, it should read between 234 degrees F and 239 degrees F when it is done. If you do not have one, boil over medium-high heat, then turn it to medium and simmer for three minutes while stirring constantly. After that, it should be the right temperature. It works for me every time.

How to store leftovers:

• Refrigerate: Wrap leftover fudge in plastic wrap and place it in a heavy-duty storage bag in the fridge for up to a week.   
• Freezing: Place wrapped fudge in a freezer bag for up to four months to keep in the freezer.   
• Defrost: Thaw your frozen fudge overnight in the refrigerator for the best results.

More Patriotic desserts:

Recipe tips:

• Use high-quality white chocolate. It is the recipe’s star, so it should be the best way to get the right taste and texture.
• Be careful when melting it because white chocolate is temperamental. Instead of 30-second intervals like regular chocolate, do 20-second intervals.
• For a non-festive fudge, skip the food coloring. Or, for a different occasion, use other colors.
• Gel food coloring works best for white chocolate.
• Do not stir too much, and avoid getting sugar on the sides while stirring.
• If your fudge will not set, it was probably not hot enough. Make sure you heat it to 234 degrees F to 239 degrees F.
• No candy thermometer? Just boil it for exactly three minutes on medium heat while stirring constantly.