This bright, festive treat started as a playful experiment one holiday season and quickly became our family's favorite whimsical candy to share. I first made this the year my youngest insisted we needed something "green and nice" to balance the usual tray of cookies. The result — silky white chocolate transformed into a glossy, vibrant green and topped with oversized red heart sprinkles — brought instant smiles. The texture is luxuriously creamy from the sweetened condensed milk, with a firm, sliceable set that still melts pleasantly on the tongue.

I love how fast it comes together: a short melt on the stovetop and a few hours in the fridge. It's a recipe that rewards the smallest bit of attention — stir often as the white chocolate melts, and the result is a uniform, glossy finish that photographs beautifully. Every Christmas party I've brought this to ends with guests admiring the color and then praising the flavor; kids especially adore the playful hearts. It’s easy to make ahead, freezes well, and slices into 25 giftable squares that travel nicely in a tin.

Ingredients

• White chocolate chips (3 cups): Use good-quality chips like Ghirardelli (approximately two 11-ounce bags). Higher-quality white chocolate melts smoother and keeps a cleaner, silkier finish.
• Sweetened condensed milk (14-ounce can): This is the backbone of the texture — it sweetens and stabilizes the mixture so you get a firm but creamy set. Do not substitute evaporated milk.
• Salted butter (4 tablespoons), chilled and cubed: Adds gloss and mouthfeel; chilled butter helps the mixture cool slightly as you stir to prevent overheating the white chocolate.
• Clear vanilla extract (3/4 teaspoon): Enhances flavor without darkening the color. Use a pure clear vanilla or a high-quality imitation if that's what you have on hand.
• Gel green food coloring (1/4 to 1/2 teaspoon): I use Americolor Electric Green #162 for a vivid, true Grinch green. Gel color gives saturated hue without thinning the mixture.
• Extra-large red heart candy sprinkles (25): Wilton JUMBO red hearts — place one on each square so every slice has a single heart.

Instructions

Prepare the pan: Line an 8 x 8 inch pan with aluminum foil, allowing a generous overhang on all sides to act as a sling. Lightly spray the foil with non-stick spray so the fudge releases cleanly. Set the pan aside while you melt the mixture. Melt the base: In a medium saucepan over medium-low heat, combine 3 cups white chocolate chips, the contents of a 14-ounce can sweetened condensed milk, and 4 tablespoons chilled salted butter. Stir constantly with a heatproof spatula, scraping the bottom and sides, until just melted and smooth — about 5 to 6 minutes. Keep the heat low; white chocolate is prone to seizing or scorching if overheated. Remove from heat immediately once smooth. Flavor and color: Off the heat, stir in 3/4 teaspoon clear vanilla extract. Add 1/4 to 1/2 teaspoon gel green food coloring a little at a time, mixing thoroughly until the color is uniform and no streaks remain. Gel color is concentrated — start with less and add more to reach your desired hue. Transfer and arrange: Working quickly while the mixture is still pourable, spread it evenly into the prepared 8 x 8 pan using an offset spatula. Smooth the top so the surface is level. Arrange 25 extra-large red hearts in five rows of five, spacing each heart about 1/2 to 3/4 inch apart. This spacing ensures each finished square contains a single heart. Chill and slice: Allow the pan to cool at room temperature for 30 to 45 minutes, then transfer to the refrigerator for at least 2 hours to set completely. When firm, lift the fudge from the pan using the foil overhang and slice into 25 equal squares with a sharp knife. Wipe the knife between cuts for cleaner edges.

Storage Tips

Store finished squares in a single layer or separated by parchment paper in an airtight container. At room temperature in a cool, dry place they can hold for up to 2 days, but refrigeration extends freshness to about 10 days. For longer storage, freeze in a sealed container for up to 3 months: flash-freeze on a sheet first so pieces don’t stick together, then transfer to a rigid container. To serve, move to the refrigerator for several hours to thaw slowly for best texture.

Ingredient Substitutions

If you can’t find white chocolate chips, use an 11-ounce block of high-quality white chocolate chopped finely — start with lower heat and stir carefully. For a dairy-free version, look for vegan white chocolate and a dairy-free condensed milk alternative, but be aware the texture and setting will vary. Swap Americolor gel for any concentrated gel dye, adjusting amount to reach the vibrant green. If you prefer a less sweet profile, try reducing the white chocolate by 1/2 cup and adding 2 tablespoons of cream cheese (softened) to balance sweetness, but note this will change shelf life and refrigeration needs.

Serving Suggestions

These squares are lovely on a holiday platter alongside classic cookies and peppermint bark. For a festive presentation, stack layers in a clear cellophane box with a sprig of rosemary or tie with ribbon for gifting. Pair with a bold cup of coffee or a lightly sweetened hot chocolate — the sugar in the fudge complements bitter coffee flavors. For a dessert board, include salted nuts and tart dried fruit to contrast the sweetness and create balance.

Seasonal Adaptations

Change the color and accent sprinkles to match any season: pastel gel and mini flowers for spring, orange and black for Halloween, or metallic gold dust for New Year’s Eve. For Valentine’s Day, swap the green for a pale pink and keep the red hearts, or layer with a thin stripe of dark chocolate for a striped effect. For a summer party, fold in crushed freeze-dried raspberries for a pink swirl and add a citrus zest to brighten the flavor.

Meal Prep Tips

Make the base mixture up to two days ahead and keep it chilled in the pan covered tightly; press the hearts and chill when ready to serve. For large batches, double the recipe and pour into a 9 x 13 inch pan, adjusting chilling time and spacing hearts accordingly. When slicing, warm the knife under hot water and dry it before each cut for clean, glossy edges. Label containers with date and contents if gifting or freezing so you can rotate stock accordingly.

Whether you’re making this for a classroom party, a neighbor gift, or a playful centerpiece for your dessert table, this bright, creamy treat is as much about the smiles as it is about the flavor. Have fun with decorations and color, and make it your own.