White Chocolate Cranberry Fudge Recipe

Introduction

Indulge in a luscious treat with this White Chocolate Cranberry Fudge recipe. Creamy white chocolate blends perfectly with tart cranberries for a sweet and tangy bite that’s perfect for holidays or anytime you crave something special.

Ingredients

• 3 cups white chocolate chips (about 18 ounces)
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup dried cranberries, roughly chopped, divided (reserve 2 tablespoons for topping)
• Optional add-ins (choose up to one):
  • 1 teaspoon finely grated orange zest
  • 1/3 cup chopped pistachios or almonds
  • 1/4 teaspoon almond extract (reduce vanilla to 1/2 teaspoon)

Instructions

1. Step 1: Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Lightly butter or spritz the parchment to help the fudge release cleanly.
2. Step 2: In a medium heavy-bottomed saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly for 1–2 minutes until the mixture is about 75–80% melted and glossy. Avoid high heat to prevent scorching.
3. Step 3: Remove the pan from heat. Stir in vanilla extract and kosher salt until the mixture is smooth and satiny. If using orange zest or almond extract, add it now.
4. Step 4: Gently fold in the chopped dried cranberries, reserving 2 tablespoons for topping. Do not exceed 3/4 cup total mix-ins to ensure the fudge sets cleanly.
5. Step 5: Spoon the fudge into the prepared pan, smoothing the surface with an offset spatula, pressing into the corners. Sprinkle the reserved cranberries on top and press gently so they adhere.
6. Step 6: Refrigerate uncovered for about 2 hours or freeze 45–60 minutes until firm but not rock hard. Use the parchment overhang to lift the fudge out, place on a cutting board, and cut into 25 squares with a warm, dry knife, wiping the blade between cuts.

Tips & Variations

• Keep all tools and ingredients completely dry—any moisture can seize white chocolate.
• Melt white chocolate slowly over low heat to avoid burning.
• Use a warm knife for clean slices: heat the blade under hot water, dry it, and cut, repeating as needed.
• Substitute dried cherries or blueberries for cranberries, keeping total mix-ins under 3/4 cup.
• For a dairy-free option, use dairy-free white chocolate and sweetened condensed coconut milk; expect a softer texture that requires longer chilling.

Storage

Store fudge in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving for the best texture. You can also freeze fudge for up to 3 months; thaw in the refrigerator overnight before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate bars instead of chips?

Yes, finely chop white chocolate bars for even melting as a substitute for chips.

Why did my fudge turn out grainy or oily?

This can happen if the white chocolate overheats. To fix it, gently reheat with an extra handful of white chocolate, stirring until smooth, then re-pan and chill again.

White Chocolate Cranberry Fudge Recipe

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4.9 from 714 reviews

This White Chocolate Cranberry Fudge recipe offers a luscious, creamy treat combining smooth white chocolate with tart dried cranberries. Its silky texture and perfect balance of sweetness and slight saltiness make it an easy and delightful dessert or gift. With optional add-ins such as orange zest or nuts, you can customize it to your taste.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 25 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 3 cups white chocolate chips (about 18 ounces)
• 1 can (14 ounces) sweetened condensed milk
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 3/4 cup dried cranberries, roughly chopped, divided (reserve 2 tablespoons for topping)

Optional Add-Ins (choose up to one)

• 1 teaspoon finely grated orange zest
• 1/3 cup chopped pistachios or almonds
• 1/4 teaspoon almond extract (if using, reduce vanilla extract to 1/2 teaspoon)

Instructions

1. Line the pan: Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Lightly butter or spray the parchment so the fudge releases cleanly after setting.
2. Melt the base on low heat: In a medium heavy-bottomed saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly for 1 to 2 minutes until the mixture is about 75–80% melted and glossy, being careful not to scorch the white chocolate by keeping the heat low.
3. Finish off-heat: Remove the pan from the heat source. Stir in the vanilla extract and kosher salt until the mixture is completely smooth, thick, and satiny. If using orange zest or almond extract, add it at this stage to fully incorporate.
4. Fold in cranberries: Gently fold in the roughly chopped dried cranberries, reserving 2 tablespoons to sprinkle on top. Do not exceed a total of 3/4 cup for mix-ins to ensure the fudge sets properly.
5. Pan, smooth, and top: Scrape the fudge mixture into the prepared pan. Smooth the surface evenly with an offset spatula, pressing firmly into the corners. Evenly sprinkle the reserved cranberries on top and gently press them in so they adhere to the fudge.
6. Chill to set and slice: Refrigerate the pan uncovered for about 2 hours or freeze for 45 to 60 minutes until the fudge is firm but not rock hard. Using the parchment overhang, lift the fudge out onto a cutting board. Cut into 25 squares with a warm, dry chef’s knife, wiping the blade clean between cuts for smooth edges.

Notes

• Keep all utensils and pans completely dry to prevent white chocolate from seizing.
• Melt white chocolate on low heat to avoid burning; finish mixing off heat.
• Fold in mix-ins gently to prevent bubbles and chalky texture.
• For clean, sharp cuts, warm the knife under hot water, dry it thoroughly, and then slice.
• A pinch of kosher salt enhances the overall flavor balance.
• Substitutions: Use finely chopped white baking bars instead of chips for more even melting. Dried cherries or blueberries can be substituted for cranberries, but keep total mix-ins at 3/4 cup maximum.
• Dairy-free variation: Use dairy-free white baking chocolate and sweetened condensed coconut milk; expect a slightly softer fudge: chill longer and keep refrigerated.
• If the fudge appears too loose or oily, it may have overheated; gently re-melt with an extra handful of white chocolate, stir smooth, and re-pan.

Keywords: white chocolate fudge, cranberry fudge, easy fudge recipe, holiday fudge, no-bake fudge, creamy fudge