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White Chocolate Cranberry Fudge

A quick and easy recipe for rich and creamy white chocolate fudge studded with tart cranberries, perfect for any festive occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 16 squares
Course: Candy, Dessert
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 24 ounces White chocolate chips or chopped white chocolate bars Use a brand that melts smoothly.
  • 1 can Sweetened condensed milk (14 ounces) This is the secret to creamy, sliceable texture.
  • 2 tablespoons Unsalted butter For silkiness and better mouthfeel.
  • 1-2 teaspoons Vanilla extract For warmth and depth.
  • 1-1.5 cups Dried cranberries Roughly chop if the pieces are large.
  • 1 pinch Salt To enhance sweetness.
  • 0.5 cup Chopped pistachios or almonds (optional) For added crunch.

Method
 

Preparation
  1. Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
Cooking
  1. 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.
  2. When the mixture is about 80% melted, remove from heat and continue stirring until smooth.
  3. If necessary, return to low heat for an additional 10-15 seconds to melt any remaining bits.
  4. Stir in the vanilla extract and salt, then fold in the dried cranberries and any nuts if using.
  5. Scrape the mixture into the prepared pan and smooth the top with the back of a spoon. Optionally, sprinkle extra cranberries on top.
  6. Let the pan rest at room temperature for 15 minutes, then refrigerate for 2-3 hours until firm.
  7. Lift the fudge out using the parchment overhang and cut into small squares, wiping the knife after each slice for neat edges.

Notes

For variation, try adding orange zest, using different nuts, or drizzling dark chocolate on top. Ensure the fudge sets completely before cutting for clean edges.