White Chocolate Cranberry Fudge
Sweet, tart and so pretty on a holiday tray! 🎄 White Chocolate Cranberry Fudge is silky white chocolate studded with ruby-red cranberries.
It starts with sweetened condensed milk and butter melted together on the stove, then white chocolate chips, vanilla, salt and chopped dried cranberries.
One 8×8 pan makes 36 squares. One bite and the whole pan vanishes!
Why You’ll Love It
- 6 ingredients. Simple pantry fudge.
- No candy thermometer. Just melt and stir over low heat.
- Makes 36 squares. Great for cookie trays and gifts.
- Sweet and tart. The cranberries balance the white chocolate.
- So festive. Red and white for the holidays.
Ingredients You’ll Need
- White chocolate chips: The silky fudge base.
- Sweetened condensed milk: One 14 oz can.
- Butter: Melted into the condensed milk.
- Vanilla and salt: For flavor.
- Dried cranberries: Chopped, some mixed in and some on top.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Line an 8×8-inch pan with parchment, leaving some hanging over two sides. Melt the butter into the sweetened condensed milk over low heat. Take it off the heat and stir in the white chocolate chips until smooth and glossy, then the vanilla and salt. Fold in most of the chopped cranberries, spread it in the pan, and press the rest of the cranberries on top. Chill until firm, lift it out by the parchment, and cut it into squares.
Tips for the Best White Chocolate Cranberry Fudge
- Leave an overhang. Parchment hanging over two sides makes it easy to lift out.
- Keep the heat low. Just warm enough to melt the butter.
- Stir off the heat. Add the white chocolate after you take the pan off the stove.
- Save some cranberries. Press 1/4 cup on top so it looks pretty.
- Chill it well. At least 2 hours until firm.
Would you gift this fudge or keep the whole pan for yourself? 🎁
White Chocolate Cranberry Fudge
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper, leaving overhang on two sides.
- In a medium saucepan over low heat, melt the butter into the sweetened condensed milk, stirring until the butter is fully melted and the mixture is warm.
- Remove from the heat and stir in the white chocolate chips until completely smooth and glossy. Stir in the vanilla extract and salt.
- Fold in 3/4 cup of the chopped dried cranberries, reserving the remaining 1/4 cup.
- Spread the mixture evenly into the prepared pan. Sprinkle the remaining 1/4 cup cranberries over the top and press them in gently.
- Refrigerate at least 2 hours until firm. Lift out with the parchment overhang and cut into 36 squares (6 rows by 6 rows).
Notes
- Leave parchment overhang on two sides to lift the fudge out.
- Save 1/4 cup cranberries to press on top.
