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White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge combines the creamy richness of white chocolate with the tartness of dried cranberries, creating a perfect balance of flavors. The fudge is incredibly smooth and velvety, melting in your mouth with every bite. The addition of cranberries not only adds a pop of festive color but also provides a burst of fruity goodness.

Whether you’re making it for a holiday gathering or simply indulging in a little self-care, this White Chocolate Cranberry Fudge is sure to be a crowd-pleaser!

Tips for Perfecting the Recipe

Understand Your Ingredients: The quality of your white chocolate can significantly affect the fudge’s flavor and texture. Opt for high-quality white chocolate chips or bars that contain cocoa butter to ensure a smooth, creamy texture. Sweetened condensed milk is a key ingredient that adds sweetness and a rich texture, so make sure it’s fresh and not expired.

Microwave Melting Technique: When melting the white chocolate and sweetened condensed milk together, do it in short bursts and stir in between. This prevents the chocolate from burning and ensures a smooth mixture. If you prefer, you can also use a double boiler method for more controlled heating.

Stirring in the Add-ins: Once the chocolate is melted, work quickly to stir in the vanilla extract, dried cranberries, and a pinch of salt. This ensures that the mix-ins are evenly distributed throughout the fudge before it starts to set.

Lining the Pan: Properly lining your pan with parchment paper is crucial for easy removal of the fudge once it’s set. Leave an overhang on the sides to lift the fudge out easily.

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Setting the Fudge: Allow the fudge to cool at room temperature until it’s firm enough to cut. If you’re in a hurry, you can refrigerate it to speed up the process, but be aware that too much time in the fridge can make the fudge too hard.


3 3/4 cups (24oz) white chocolate chips
14 oz can sweetened condensed milk
1 tsp vanilla extract
6 oz (1 1/4 cups) dried cranberries
Pinch of salt
Sparkling sugar sprinkles


  1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
  2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
  3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
  4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
  5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
  6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.


Serving Size: 1 Piece
Calories: 210
Sugar: 27.2 g
Sodium: 143.3 mg
Fat: 10.1 g
Carbohydrates: 27.7 g
Protein: 3.2 g
Cholesterol: 12.6 mg

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