This Grinch Fudge is my go-to holiday sweet when I want something whimsical, colorful, and impossible to resist. I first invented this treat one December afternoon while channeling my inner child and rereading The Grinch; I wanted a confection that looked mischievous but tasted utterly comforting. The final result is somewhere between fudge and nougat: marshmallow-forward chew, rich white chocolate silk, and that burst of fruity gumdrop in every bite. The bright green color and red gumdrops make this an instant centerpiece on any holiday tray.

I discovered the combination when I had a bag of mini marshmallows and white chocolate on hand and wanted to make something quick for a classroom party. The sturdiness of the chocolate helps the squares keep shape while the marshmallows give a pleasantly chewy texture, so each 1/2-inch piece holds together yet still feels soft in the mouth. It’s a playful contrast of sweet and slightly gelatinous gumdrop bits that always makes people smile. This treat is also very forgiving—no tempering required—and works well for last-minute gifting.

Ingredients

• Mini marshmallows (1 16-ounce bag): Choose a fresh bag of Jet-Puffed or store brand mini marshmallows for even melting and a light, airy chew in the finished squares.
• White chocolate chips (1 3/4 cups): Use a high-quality chip like Ghirardelli or Nestle for the creamiest flavor—these add structure and a silky finish when melted and folded into the marshmallow.
• Red gumdrops (1 cup, quartered): Brach's or similar gumdrops are ideal; quarter them so you get bursts of fruity flavor without large chewy chunks that tear the squares when cutting.
• Unsalted butter (2 tablespoons): Use quality butter, such as Land O Lakes, and cut into small pieces so it melts evenly with the marshmallows for a glossy matrix.
• Green oil-based food coloring (1/4 teaspoon, or to taste): Americolor oil-based coloring is my recommendation—water-based dyes will seize the chocolate, so oil-based is essential.

Instructions

Prepare the pan and gumdrops:Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray the parchment with nonstick cooking spray so the squares release cleanly. Quarter the gumdrops into roughly uniform pieces so distribution in the mixture and on top is even.Melt the white chocolate:Place 1 3/4 cups white chocolate chips in a medium microwave-safe bowl. Microwave on high for 2 minutes, pausing every 30 seconds to stir. Even if the chips are not fully melted at early intervals, stirring prevents hot spots and burning. Continue until smooth with no lumps—this usually takes about 2 to 2 1/2 minutes total depending on your microwave wattage.Melt marshmallows and butter:In a large microwave-safe bowl add the bag of mini marshmallows and 2 tablespoons butter (cut into at least two pieces). Microwave on high for 2 minutes, stop to stir, then microwave an additional 30 seconds and stir until the butter is fully incorporated and the marshmallows are glossy and smooth. Work quickly; warm marshmallow sets faster as it cools.Color and combine:Add about 1/4 teaspoon oil-based green food coloring to the marshmallow mixture and stir until uniform. Add more a drop at a time if you want a deeper green—the color deepens slightly after chilling, so aim for slightly brighter than your target.Fold in chocolate and gumdrops:Pour the melted white chocolate over the green marshmallow base and stir thoroughly until the mixture is smooth and uniformly green. Fold in about three-fourths of the quartered gumdrops so red specks appear throughout the mixture. If the mixture starts to firm before you finish, microwave for 15 to 30 seconds and stir again to loosen.Transfer and top:Quickly spread the mixture into the prepared pan, pressing to an even thickness about 1/2 inch. Lightly press the remaining gumdrop quarters onto the top so they peek through. Work quickly: as it cools the texture becomes firmer and more difficult to smooth.Chill and slice:Cover and refrigerate overnight or for at least 8 hours to allow the mixture to firm completely. Use the parchment overhang to lift from the pan and slice into 1/2-inch squares with a sharp knife. Clean the knife between cuts for cleaner edges.

Storage Tips

Store squares in a single layer or with parchment sheets between layers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap small stacks tightly in plastic wrap and place in a freezer-safe bag; they freeze well to 3 months. Thaw covered in the refrigerator overnight—avoid room-temperature thawing, as condensation can create stickiness. To keep edges clean when slicing, chill the whole slab thoroughly and wipe your knife with a warm, dry towel between cuts.

Ingredient Substitutions

If you need to avoid gelatin from conventional marshmallows, choose vegetarian marshmallows made with agar or pectin—this alters chew slightly but works fine. For dairy-free, use dairy-free white chocolate or carob-based chips and vegan butter; results will be slightly less creamy but still tasty. If you cannot find gumdrops, small chopped dried cranberries or candied cherries add a similar red note; reduce quantity slightly to avoid adding extra moisture. Avoid water-based food coloring—it will break the chocolate.

Serving Suggestions

Serve on a festive platter lined with parchment or doilies; garnish with a few extra gumdrops or a light dusting of edible shimmer if desired. These squares are great on holiday cookie trays paired with spiced nuts and shortbread. For a party, place on tiered trays and label them 'Grinch Bites'—they make excellent stocking stuffers in small treat bags, tied with red and green twine.

Cultural Background

Though not a traditional confection, this playful sweet draws inspiration from classic American holiday candy-making—combining marshmallow bases (think nougat or marshmallow bars) with chocolate coatings and bright seasonal colors. The use of gumdrops and vivid green coloring nods to the whimsical characters of Dr. Seuss, and the modern trend of themed sweets for seasonal gatherings makes this a contemporary classic for Christmas parties in the United States.

Seasonal Adaptations

For other seasons swap colors and toppings: pastel dye and jelly beans for Easter, orange or black dye with gummy pumpkins for Halloween, or red-and-green peppermint candies for a winter peppermint twist. You can also stir in finely chopped toasted nuts for fall versions; keep in mind nuts change texture and may reduce sliceability slightly.

Meal Prep Tips

Make multiple 8x8 pans at once and freeze extras individually wrapped for quick gifting. Prepare gumdrops ahead by quartering and storing them in a sealed container to save assembly time. Measure and stage white chocolate and butter so each microwave step moves smoothly—success here comes from pacing, not speed. Label frozen stacks with date and contents to make holiday hosting stress-free.

Whether you call it candy, fudge, or nougat-like squares, these cheerful bites make holiday hosting easier and more playful. Give them a try, personalize the colors and add-ins, and enjoy the delighted reactions from family and friends.