If you have a sweet tooth and love a delightful twist on classic fudge, this White Chocolate Cranberry Fudge Recipe is your new best friend in the kitchen. It combines the rich, creamy sweetness of white chocolate with the tart burst of dried cranberries, making each bite a perfect balance of flavors. Whether you’re prepping for a holiday party, looking for a quick homemade gift, or just craving something irresistibly fudgy, this recipe is a breeze to make and endlessly satisfying. Plus, it yields 36 bite-sized pieces, perfect for sharing or savoring over time.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this White Chocolate Cranberry Fudge Recipe; each ingredient plays a vital role in creating the perfect texture and flavor harmony. The balance of creamy, sweet, and tart is all about choosing the right components.
- White chocolate chips: These provide the smooth, velvety base that makes the fudge melt in your mouth.
- Sweetened condensed milk: Adds richness and helps the fudge set without being grainy.
- Dried cranberries: Chopped roughly for a chewy texture and a playful burst of tartness against the sweetness.
- Vanilla extract: A splash of vanilla rounds out the flavors and adds warmth.
How to Make White Chocolate Cranberry Fudge Recipe
Step 1: Prepare the Pan
Start by lining an 8×8 inch baking pan with parchment paper. Spritz it lightly with nonstick cooking spray—this little step will make removing the fudge a breeze once it’s set, keeping those perfectly cut edges intact.
Step 2: Melt the White Chocolate
In a medium bowl, combine the white chocolate chips with the sweetened condensed milk. Heat the mixture in 30-second bursts in the microwave, stirring after each interval. This gradual melting ensures a silky, lump-free base for your fudge without scorching the delicate white chocolate.
Step 3: Mix in Flavorings
Once your mixture is luxuriously smooth, gently fold in the chopped dried cranberries and the vanilla extract. This step evenly spreads those tangy bits of cranberry throughout the creamy white chocolate, creating a delightful texture and flavor surprise in each piece.
Step 4: Set the Fudge
Pour the fudge mixture into your prepared pan and spread it out evenly. Then, pop it in the refrigerator or leave it at room temperature until it firms up nicely. This chilling step is essential for getting that classic fudge texture that’s firm yet creamy.
Step 5: Serve
When your fudge is solid, slice it into approximately 36 small, indulgent bites. Each piece captures that perfect balance of sweet, creamy white chocolate paired with the slightly tart chew of cranberries. It’s pure happiness in every mouthful.
How to Serve White Chocolate Cranberry Fudge Recipe
Garnishes
To take your White Chocolate Cranberry Fudge Recipe up a notch, consider sprinkling a few extra dried cranberries or some finely chopped pistachios on top before setting the fudge. Not only do they add a pop of color, but also enhance both texture and visual appeal for guests.
Side Dishes
This fudge pairs beautifully with seasonal treats like spiced nuts or alongside a cup of hot tea or coffee. Its sweetness complements warm, cozy beverages especially well, making it a perfect after-dinner nibble or festive party treat.
Creative Ways to Present
Wrap individual fudge pieces in small squares of decorative parchment or cellophane tied with twine for a charming homemade gift. Alternatively, arrange the fudge on a festive platter with fresh cranberries and evergreen sprigs for an eye-catching holiday centerpiece that invites everyone to indulge.
Make Ahead and Storage
Storing Leftovers
Keep your leftover fudge fresh by storing it in an airtight container at room temperature for up to a week. This helps preserve its creamy texture without drying out or becoming too hard.
Freezing
If you want to enjoy this White Chocolate Cranberry Fudge Recipe over a longer period, it freezes wonderfully. Place the fudge pieces in a single layer on a baking sheet initially, freeze until firm, then transfer to a freezer-safe bag or container. It will keep for up to three months.
Reheating
Since fudge is best enjoyed cold or at room temperature, reheating isn’t usually necessary. However, if you prefer it slightly softer, let the frozen fudge thaw at room temperature for about 15–20 minutes before serving.
FAQs
Can I substitute different dried fruits for cranberries?
Absolutely! Dried cherries, blueberries, or even chopped dried apricots make fantastic alternatives. Just be mindful of the tartness level as cranberries add a unique tangy contrast to the sweet fudge base.
Do I have to use white chocolate chips, or can I use bars?
White chocolate bars will work just fine; just chop them into small, even pieces to melt smoothly. Chips are often easier because they’re designed to melt evenly, but bars give you more control over the quality.
What is the best way to cut the fudge neatly?
Use a sharp knife warmed under hot water and wiped dry before slicing. This helps create clean cuts without dragging or cracking the fudge. For the most uniform pieces, score the surface lightly before cutting all the way through.
Can I make this recipe vegan or dairy-free?
This classic version relies on sweetened condensed milk and white chocolate, which are typically dairy-based. However, there are plant-based alternatives available for both ingredients that could be experimented with for a vegan version, though texture and flavor may vary slightly.
Is it necessary to refrigerate the fudge to set?
Refrigeration speeds up the setting process and helps achieve a firmer texture faster. If your kitchen is cool, setting at room temperature is possible but will take longer and might yield a slightly softer fudge.
Final Thoughts
This White Chocolate Cranberry Fudge Recipe truly hits that sweet spot of easy-to-make and irresistibly delicious. It’s a lovely treat to have on hand for celebrations, cozy nights, or whenever you’re in the mood for something rich yet fresh. Give it a try—once you do, it’s bound to become one of your favorite go-to fudges for sharing sweet moments with friends and family.
Print
White Chocolate Cranberry Fudge Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes (melting chocolate)
- Total Time: 8 minutes plus chilling time
- Yield: 36 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This White Chocolate Cranberry Fudge is a creamy, sweet treat perfectly balanced with the tartness of dried cranberries and infused with vanilla. Made with simple ingredients and no baking required, it’s a quick and easy dessert that sets beautifully and can be enjoyed by the whole family.
Ingredients
Fudge Base
- 3 1/2 cups white chocolate chips
- 14 oz sweetened condensed milk
Add-ins
- 1 cup dried cranberries, roughly chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper and lightly spray it with nonstick cooking spray to prevent the fudge from sticking. Set the pan aside for later use.
- Melt the White Chocolate: In a medium-sized bowl, combine the white chocolate chips and sweetened condensed milk. Microwave the mixture on high in 30-second increments. After each interval, stir thoroughly to avoid burning and ensure even melting. Continue until the mixture is smooth and fully melted.
- Mix in Flavorings: Quickly fold the roughly chopped dried cranberries and vanilla extract into the melted chocolate mixture. Stir gently to evenly distribute the cranberries and flavor throughout the base.
- Set the Fudge: Pour the fudge mixture into the prepared baking pan. Spread evenly with a spatula or the back of a spoon. Place the pan in the refrigerator to chill until the fudge is firm and set, or you may allow it to set at room temperature if preferred.
- Serve: Once the fudge is solidified, remove it from the pan using the parchment paper edges. Cut into approximately 36 bite-sized squares. Enjoy the creamy texture paired with bursts of tart cranberry in each piece.
Notes
- Using parchment paper and nonstick spray ensures easy removal and clean edges.
- Microwave in short intervals and stir to prevent chocolate from scorching.
- For extra texture, you can substitute some dried cranberries for chopped nuts like pecans or walnuts.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- This recipe can be doubled easily by using a larger pan.
