Description
This White Chocolate Cranberry Fudge is a delightful, creamy treat combining sweet white chocolate with tangy dried cranberries. Easy to make with just a few ingredients and simple steps, this no-bake fudge sets quickly and is perfect for snacking or gifting during holidays and special occasions.
Ingredients
Scale
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 ensure easy removal of the fudge later. Set aside.
- Melt the White Chocolate: In a medium bowl, combine the white chocolate chips and sweetened condensed milk. Microwave the mixture in 30-second increments, stirring well after each interval until completely melted and smooth.
- Mix in Flavorings: Quickly fold in the chopped dried cranberries and vanilla extract to evenly distribute the ingredients throughout the fudge base.
- Set the Fudge: Pour and spread the mixture evenly into the prepared baking pan. Chill in the refrigerator or allow to set at room temperature until firm.
- Serve: Once solid, cut the fudge into approximately 36 bite-sized pieces and enjoy this creamy, fruity treat.
Notes
- Ensure stirring thoroughly during melting to avoid burning the white chocolate.
- Chilling the fudge speeds up the setting process but letting it set at room temperature works as well.
- Store fudge pieces in an airtight container in the refrigerator for up to two weeks.
- For a nuttier variation, consider adding chopped nuts along with the cranberries.
