White Chocolate Cranberry Fudge is my go-to when I want something sweet that looks festive but does not eat up my whole day. If you have ever stared at a mess of chocolate, butter, and sticky pans and thought there has to be an easier way, you are not alone. This fudge is fast, nearly foolproof, and it always brings compliments. You get creamy white chocolate, a gentle vanilla vibe, and bright, tart cranberries in every bite. It is the kind of treat that makes people think you worked way harder than you did, which I am not mad about. Stick with me and I will show you how to pull it off with confidence.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this White Chocolate Cranberry Fudge is a keeper: fast to prep with no weird tricks. White Chocolate Cranberry Fudge is my go-to when I want something sweet that looks festive but does not eat up my whole day. If you have…
How to make white chocolate cranberry fudge
Ingredients you will need
You do not need anything fancy, just a few pantry pals and a little patience while it sets. Here is what I reach for every time:
- White chocolate chips or chopped white chocolate bars, about 24 ounces. Use a brand that melts smoothly.
- Sweetened condensed milk, one 14 ounce can. This is the secret to that creamy, sliceable texture.
- Unsalted butter, 2 tablespoons, for silkiness and better mouthfeel.
- Vanilla extract, 1 to 2 teaspoons, for warmth and depth.
- Dried cranberries, 1 to 1 and 1 2 cups, for tangy pops of flavor. Roughly chop if the pieces are large.
- Pinch of salt, because salt wakes up sweetness.
- Optional crunch: chopped pistachios or almonds, 1 2 cup.
Prep your pan first. Line an 8 inch square pan with parchment so the paper hangs over the sides. That extra overhang becomes your easy lift handle once the fudge sets.
Step by step
1. Add the white chocolate chips, sweetened condensed milk, and butter to a medium saucepan. Set heat to low. Stir slowly with a silicone spatula. You want a gentle melt, not a sizzle.
2. When everything looks about 80 percent melted, pull it off the heat and keep stirring. Residual heat will finish the job without scorching. If you see a few stubborn bits, place the pan back over low heat for 10 to 15 seconds and stir again.
3. Stir in vanilla and salt. Fold in dried cranberries and any nuts if using. The mixture will be thick, glossy, and fragrant, which is exactly what you want.
4. Scrape the fudge into your lined pan. Smooth the top with the back of a spoon. If you like, sprinkle a few extra cranberries on top for looks.
5. Let the pan rest at room temperature for 15 minutes, then move it to the refrigerator for about 2 to 3 hours, until firm enough to slice.
6. Lift the fudge out by the parchment and cut into small squares. Wipe the knife after each slice for neat edges.
Flavor twists that always hit
White chocolate loves company, so feel free to play. Add orange zest for a citrus lift, swap in chopped pistachios for color, or drizzle melted dark chocolate on top for contrast. If you like no-bake candy recipes with a similar vibe, try these holiday-perfect white chocolate haystacks too. They are simple, quick, and delightfully crunchy.
“I made this for my office cookie table and people kept asking what bakery it came from. The creamy texture and tart little bursts of cranberry were perfect. Zero leftovers.”
Before you scroll on, here is a quick reference to help your search engines and your future self find this recipe again.
What is white fudge made of?
White fudge leans on a steady trio: white chocolate, sweetened condensed milk, and butter. The milk brings the sugar and milk solids that help the fudge set, while the butter adds flavor and a soft set you can bite through. Vanilla rounds it all out. Dried fruit or nuts are optional but they add texture and contrast that keep things from tasting one note.
- White chocolate: Go for quality. Lower quality chips can be waxy and hard to melt. If your chips struggle to melt smoothly, add 1 to 2 teaspoons of neutral oil to encourage a silky finish.
- Sweetened condensed milk: Not evaporated milk. The thick, sweet one is non-negotiable for this style of fudge.
- Butter: Gives richness and helps with a clean slice.
- Vanilla and salt: Support players that make the main flavors sing.
- Mix-ins: Cranberries shine here. Their tartness balances the sweetness beautifully.
During the holidays I like to set this fudge next to creamy pies and other festive sweets. If you are planning a dessert spread, this easy white Christmas pie looks gorgeous next to a tray of fudge and cookies. A mix like that makes a table feel special with very little stress.
When made right, White Chocolate Cranberry Fudge has a clean bite, a glossy top, and a soft but sturdy square that does not crumble. That is your dreamy texture bullseye.
Can this fudge be made on the stovetop?
Yes, and it is my preferred method for control and smooth texture. The trick is low heat and patience. Add your white chocolate, condensed milk, and butter to a saucepan and warm gently, stirring frequently. Keep the heat low enough that the chocolate never bubbles. If it gets hot, white chocolate can seize and turn grainy.
If your kitchen runs warm or your stove runs hot, consider using a double boiler. Set a heatproof bowl over a pot of barely simmering water. The steam melts the chocolate gently, which protects the texture. Once everything is mostly melted, remove from the heat and keep stirring until it is silky. Then fold in your vanilla, salt, and cranberries.
Prefer the microwave? Totally fine. Use 50 percent power and short bursts of 20 to 30 seconds, stirring in between. Stop when it is almost melted and let the residual heat finish. That will help you avoid scorching.
For more quick-candy inspiration, these Butterfinger caramel crunch fudge squares are fun when you want something a bit louder and crunchier. Around here, we make a pan of White Chocolate Cranberry Fudge for the mild crowd and a pan of that Butterfinger version for the candy lovers. Everybody wins.
Stovetop or microwave, the goal is the same. Keep it gentle, watch closely, and stir like you mean it. That is how you avoid clumps and get a glossy finish every time with your stovetop White Chocolate Cranberry Fudge.
Storage Information
Let the fudge cool and set fully before you stash it away. I like to wrap the slab in parchment and then in foil, or place cut squares in an airtight container with parchment between layers so they do not stick together.
Room temperature: 1 week in a cool, dry spot away from direct sunlight. If your kitchen is warm, refrigerate instead.
Refrigerator: 2 to 3 weeks. Keep it covered to prevent fridge smells from sneaking in.
Freezer: Up to 2 months. Freeze the slab or cut cubes on a tray first, then transfer to a freezer bag or sealed container. Thaw in the fridge overnight. Freeze White Chocolate Cranberry Fudge if you want to get ahead on holiday trays and avoid last minute chaos.
Leftover cranberries on hand? Bake a cozy batch of cranberry orange muffins for breakfast. They pair perfectly with a small square of fudge and a cup of coffee.
Trish’s Tips and Tricks
Keep it smooth and shiny
Use good white chocolate. Look for cocoa butter in the ingredient list and avoid chalky chips. If your chocolate refuses to melt, add a teaspoon of coconut oil or neutral oil and keep the heat low.
Do not rush the set. Let the pan hang out in the fridge for a couple of hours. Cutting too soon can smudge the edges and compress the crumb. Use a warm, dry knife, wiping between slices for those sharp squares.
Cranberry size matters. If your dried cranberries are big, give them a rough chop so the fudge slices cleanly and each bite has a balanced mix.
Salt is magic. A small pinch makes white chocolate taste less sweet and more complex. Do not skip it.
Pan size swaps. You can use a 9 inch square pan for thinner pieces that set a little faster. Keep the same chill time, but expect a slightly different bite.
Dress it up. Melt 2 ounces of dark chocolate and drizzle thin lines over the set fudge. The contrast looks fancy with almost no extra effort. Or set your fudge alongside a showstopper like this chocolate fudge truffle cheesecake when you need a full dessert spread.
I keep White Chocolate Cranberry Fudge in my back pocket for potlucks and hostess gifts. It travels well, tastes like the holidays, and it is simple enough for a weeknight project. If you can stir, you can make this.
Common Questions
Can I use evaporated milk instead of sweetened condensed milk?
No. Evaporated milk is not sweet and it will not set the same way. Stick with sweetened condensed milk for best results.
My fudge turned grainy. What happened?
White chocolate got too hot or seized. Next time, melt low and slow, and remove from heat when almost melted. Stir off heat until smooth.
Can I replace cranberries with other mix-ins?
Yes. Try chopped dried cherries, apricots, or toasted pistachios. Keep the volume similar so the structure stays the same.
How do I make clean cuts?
Chill until firm, then use a warm, dry chef’s knife. Wipe the blade after each slice. Do not saw, just press down firmly.
Is this safe for nut-free trays?
Absolutely, if you skip the nuts and check that your chocolate is made in a nut-free facility. Always label clearly for guests.
Sweet little send-off for your candy kitchen
You have everything you need to make a pan of White Chocolate Cranberry Fudge that is glossy, creamy, and full of bright cranberry pops. Keep the heat gentle, use quality chocolate, and give it time to set. If you are still gathering ideas, I love the approach and step-by-step photos in this White Chocolate Cranberry Fudge recipe, and the nutty twist over at White Chocolate Cranberry Pecan Fudge is delicious too. I hope you make a batch, slice it small, and share it with people you love. Save a few squares for yourself because you earned it.
White Chocolate Cranberry Fudge
Ingredients
Method
- Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Set heat to low and stir gently with a silicone spatula.
- When the mixture is about 80% melted, remove from heat and continue stirring until smooth.
- If necessary, return to low heat for an additional 10-15 seconds to melt any remaining bits.
- Stir in the vanilla extract and salt, then fold in the dried cranberries and any nuts if using.
- Scrape the mixture into the prepared pan and smooth the top with the back of a spoon. Optionally, sprinkle extra cranberries on top.
- Let the pan rest at room temperature for 15 minutes, then refrigerate for 2-3 hours until firm.
- Lift the fudge out using the parchment overhang and cut into small squares, wiping the knife after each slice for neat edges.
