Name: White Chocolate Cranberry Fudge Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 1/2 cups white chocolate chips; 14 oz sweetened condensed milk; 1 cup dried cranberries, roughly chopped; 1 teaspoon vanilla extract

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I’ve gotta tell you, this White Chocolate Cranberry Fudge Recipe is one of my absolute favorites when I want something sweet but a little bit fancy. The creamy, melt-in-your-mouth texture of the white chocolate combined with those tart dried cranberries is seriously addictive. Whether you’re making it for a holiday party, a gift, or just a treat for yourself, this fudge never disappoints.

It’s super simple to whip up and doesn’t require any fancy ingredients, which makes it perfect for last-minute desserts. I love how the cranberries add just the right touch of brightness to the sweetness, balancing every bite perfectly. You’re going to love having this recipe in your dessert arsenal!

Ingredients You’ll Need

These ingredients come together beautifully to create a fudge that’s rich but not overpowering. Keep an eye out for good-quality white chocolate chips — they really make a difference in the smoothness and flavor.

White chocolate chips: Use good-quality chips for a silky texture; avoid cheap brands that may turn grainy.
Sweetened condensed milk: This adds creaminess and helps the fudge set without fuss.
Dried cranberries: Roughly chopped for little bursts of tartness that cut through the sweetness.
Vanilla extract: Just a teaspoon brightens the whole fudge and enhances the white chocolate flavor.

Variations

One of the best things about this White Chocolate Cranberry Fudge Recipe is how easy it is to make your own tweaks. I often switch things up depending on the season or my mood.

Add chopped nuts: I sometimes toss in pistachios or toasted almonds for a crunchy texture that I adore.
Swap cranberries for other dried fruits: Dried cherries or blueberries work well if you want a different fruity flavor.
Make it vegan: Use dairy-free white chocolate and sweetened coconut milk instead of condensed milk — it’s surprisingly delicious!

How to Make White Chocolate Cranberry Fudge Recipe

Step 1: Melt the white chocolate and condensed milk

Start by placing your white chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir continuously — you want to melt the chocolate slowly to prevent it from burning or becoming grainy. Keep the heat low and be patient; this step usually takes about 5-7 minutes. Once everything is smooth and glossy, remove from heat immediately. This slow melting is key to a creamy fudge texture, so don’t rush it.

Step 2: Stir in vanilla and cranberries

Next, add the vanilla extract and chopped cranberries to your melted mixture. Stir gently but thoroughly to make sure those cranberries get evenly distributed. This part is fun — I sometimes sneak a few cranberries while stirring!

Step 3: Pour and chill

Pour the fudge mixture into a lined or greased square pan— I have a trusty 8×8 inch one I always use. Smooth the top out evenly with a spatula and then pop it into the fridge. It takes at least 3 hours to set completely, so I usually make it the day before I need it. Patience is totally worth it here for that perfect firm texture.

How to Serve White Chocolate Cranberry Fudge Recipe

The image shows six small white dishes on a white marbled surface, each holding a different ingredient. Starting from the top left, there is a bowl filled with a white liquid, next to it on the right is a clear glass cup with water. Below, there is a small bowl full of dark red dried cranberries, and to its right, a white bowl heaped with creamy white chocolate chips. In the bottom left corner, there is a square white plate with four blocks of smooth pale yellow butter. To the right of this plate, there is another white bowl filled with dark, wrinkled raisins. The scene is clean and bright, arranged neatly for cooking or baking preparation, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a few extra chopped cranberries or even some finely chopped pistachios on top right after pouring the fudge into the pan — it looks pretty and adds a little crunch. A light dusting of edible glitter or sea salt flakes also brings a touch of elegance if you’re serving it at a party.

Side Dishes

This fudge pairs wonderfully with a hot cup of coffee or mulled wine — it’s such a cozy combo during winter months. I’ve also served it alongside a cheese platter as the perfect sweet contrast.

Creative Ways to Present

For holiday gifts, I like to cut the fudge into bite-sized squares and wrap them in festive parchment paper or place them in cute little treat boxes. Adding a sprig of rosemary or cinnamon stick on the box gives it a rustic, homemade touch that friends really appreciate.

Make Ahead and Storage

Storing Leftovers

I keep leftover fudge in an airtight container in the fridge. It stays fresh for up to 2 weeks — if it lasts that long! When it’s chilled, it just melts in your mouth perfectly every time.

Freezing

I’ve frozen this fudge several times with great results. Just wrap individual pieces in parchment paper and place them in a freezer-safe container or zip bag. When you’re ready to eat, thaw in the fridge overnight and enjoy. It keeps the texture just as good.

Reheating

I usually don’t reheat fudge since it’s meant to be enjoyed chilled, but if you prefer softer fudge, let it sit at room temperature for about 10 minutes before serving. That slight soften-up is just enough to bring out the creaminess without losing structure.

FAQs

Can I use fresh cranberries instead of dried in this White Chocolate Cranberry Fudge Recipe?

Fresh cranberries aren’t ideal here because they contain a lot of moisture, which can affect the fudge’s texture and make it less firm. Dried cranberries hold up much better and give that chewy, tangy pop without adding moisture.
What’s the best way to cut this fudge?

Use a sharp knife warmed under hot water and wiped dry before slicing. This helps you get clean edges without cracking or crumbling the fudge. Cutting when the fudge is thoroughly chilled also makes cutting easier.
Can I make this White Chocolate Cranberry Fudge Recipe ahead of time?

Absolutely! In fact, making this fudge a day or two ahead is perfect because it needs time to set properly in the fridge. Plus, the flavors meld beautifully when it’s given some rest time.
Is it possible to reduce the sweetness in this fudge?

Since white chocolate and sweetened condensed milk are quite sweet, reducing sugar is tricky here. But you could try adding a pinch of sea salt or reducing the amount of dried cranberries to let a slight tartness balance the sweetness.
Why is my fudge grainy? How can I fix it?

Graininess usually comes from overheating or stirring too vigorously while melting chocolate. To avoid this, melt your ingredients slowly over low heat and stir gently. If it happens, you can try re-melting gently and adding a small splash of cream to smooth it out.

Final Thoughts

This White Chocolate Cranberry Fudge Recipe is one I keep returning to whenever I want an easy yet impressive treat. It’s a crowd-pleaser that doesn’t require hours in the kitchen, but delivers that homemade touch everyone loves. I hope you give it a try soon — you might just find it becoming your new sweet obsession, like it did for me!