Description
This White Chocolate Cranberry Fudge recipe offers a rich, creamy treat combining smooth white chocolate and sweetened condensed milk with tart dried cranberries for a perfect balance of flavors. Easy to prepare and ideal for holiday gifting or special occasions, this fudge is a delightful no-bake dessert that sets quickly and can be customized with your favorite mix-ins.
Ingredients
Scale
Fudge Ingredients
- 3 1/2 cups white chocolate chips
- 14 oz sweetened condensed milk
- 1 cup dried cranberries, roughly chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare the pan: Line an 8×8 inch square pan with parchment paper or lightly grease it to prevent sticking.
- Melt white chocolate and condensed milk: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the white chocolate is fully melted and the mixture is smooth.
- Add flavoring: Remove the pan from heat and stir in the vanilla extract thoroughly.
- Incorporate cranberries: Fold in the roughly chopped dried cranberries evenly through the white chocolate mixture.
- Pour and set: Pour the fudge mixture into the prepared pan, spreading it evenly. Chill in the refrigerator for at least 2 hours or until firm.
- Slice and serve: Once set, lift the fudge out using the parchment paper and cut into squares. Serve chilled or at room temperature.
Notes
- Use high-quality white chocolate for the best flavor and texture.
- Ensure the heat is low while melting to avoid scorching the chocolate.
- For a festive touch, sprinkle extra cranberries or chopped nuts on top before chilling.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- Allow fudge to come to room temperature before serving for a creamier texture.
