Cranberry White Chocolate Fudge Recipe

There’s nothing quite like the creamy decadence of Cranberry White Chocolate Fudge to bring holiday cheer into your kitchen. This sweet treat combines the rich, velvety smoothness of white chocolate with the tart zing of dried cranberries for a perfect balance of flavors and textures.

I first discovered this recipe during a holiday baking marathon with friends, and it’s been a seasonal favorite ever since. Not only is it quick and easy to make, but it also makes a beautiful addition to any dessert tray or gift box. Let’s dive into the delicious details!

Why You’ll Love This Cranberry White Chocolate Fudge

Get ready to fall in love with this Cranberry White Chocolate Fudge – a recipe that’s as easy to make as it is irresistible.

First, this fudge is a no-bake wonder, perfect for when you want something impressive without turning on the oven. It comes together in just 15 minutes, leaving you more time to enjoy the holiday festivities.

The flavor combination is a standout. The tartness of the cranberries cuts through the sweetness of the white chocolate, creating a perfectly balanced bite every time.

Visually, this fudge is stunning. The snowy white chocolate base studded with deep red cranberries makes it an eye-catching addition to any holiday table or dessert platter.

Finally, this recipe is wonderfully adaptable. You can add nuts, switch up the dried fruits, or even drizzle it with dark chocolate for a custom creation that suits your taste.

Ingredients Notes

The beauty of this Cranberry White Chocolate Fudge lies in its simplicity. Just a handful of carefully chosen ingredients come together to create this delightful dessert.

• White Chocolate Chips: These form the creamy, sweet base of the fudge. Opt for high-quality chips or bars for the best flavor and texture.
• Sweetened Condensed Milk: This ingredient is the secret to silky smooth fudge. It binds everything together without the need for a candy thermometer or complicated techniques.
• Unsalted Butter: A small amount of butter enhances the richness of the fudge. If you only have salted butter on hand, reduce the added salt in the recipe.
• Dried Cranberries: These little bursts of tartness are the stars of the show. Look for soft, plump cranberries for the best results. If yours are a bit dry, soak them in warm water for 5 minutes and pat dry before using.
• Vanilla Extract: Just a touch of vanilla brings out the flavors of the white chocolate and cranberries.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavor.

You’ll also need a 9x9-inch baking pan lined with parchment paper or aluminum foil for easy removal.

How To Make This Cranberry White Chocolate Fudge

Making this fudge is as simple as melt, mix, and chill! Here’s how to do it step-by-step:

1. Prepare Your Pan
   Line a 9x9-inch baking pan with parchment paper, leaving enough overhang on the sides for easy lifting. Lightly grease the paper to prevent sticking.
2. Melt the Base Ingredients
   In a medium saucepan, combine 2 cups of white chocolate chips, 1 can of sweetened condensed milk, and 2 tablespoons of unsalted butter. Heat over low to medium heat, stirring constantly, until everything is melted and smooth. Be patient and avoid high heat, as white chocolate can scorch easily.
3. Add the Flavor Boosters
   Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and a pinch of salt. Mix until fully incorporated.
4. Fold in the Cranberries
   Gently fold in 1 cup of dried cranberries, ensuring they are evenly distributed throughout the fudge mixture.
5. Pour and Chill
   Pour the mixture into your prepared pan, spreading it out evenly with a spatula. For a smooth top, lightly tap the pan on the counter. Cover the pan and refrigerate for at least 2 hours, or until the fudge is firm.
6. Slice and Serve
   Use the parchment overhang to lift the fudge out of the pan. Cut it into small squares with a sharp knife, cleaning the blade between cuts for neat edges.

This fudge keeps beautifully in the fridge for up to two weeks, making it a fantastic make-ahead treat.

Storage Options

Cranberry White Chocolate Fudge is a dream when it comes to storage, making it perfect for gifting or saving for later.

• In the Refrigerator: Store the fudge in an airtight container, separating layers with wax paper to prevent sticking. It will stay fresh for up to two weeks.
• In the Freezer: For longer storage, wrap the fudge tightly in plastic wrap, then place it in a freezer-safe container. It will keep well for up to three months. Thaw overnight in the refrigerator before serving.
• At Room Temperature: If your kitchen is cool, the fudge can sit at room temperature for a few hours when serving. Avoid leaving it out for extended periods, as it may soften too much.

To reheat, simply let the fudge come to room temperature. Avoid microwaving as it may alter the texture.

Variations and Substitutions

This recipe is wonderfully versatile, so feel free to experiment and make it your own!

• Add Nuts: Stir in chopped pecans, almonds, or pistachios for added crunch and flavor. They also pair beautifully with the cranberries.
• Swap the Dried Fruit: If cranberries aren’t your favorite, try dried cherries, apricots, or even raisins for a different twist.
• Drizzle with Chocolate: Add a drizzle of dark or milk chocolate over the top for a decorative and delicious finish.
• Include Citrus Zest: A bit of orange or lemon zest adds a bright, zesty contrast to the sweetness of the fudge.
• Make It Dairy-Free: Use dairy-free white chocolate and condensed milk alternatives for a vegan-friendly version.

No matter how you customize it, this fudge is sure to impress!

This Cranberry White Chocolate Fudge is not just a recipe; it’s an invitation to create something magical. Whether you’re making it for a holiday party, a homemade gift, or a cozy night in, this treat is sure to spread joy with every bite. What will you pair with your fudge this season? Let me know in the comments!

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