Cranberry White Chocolate Fudge Recipe

There's nothing quite like the decadent combination of Cranberry White Chocolate Fudge during the holiday season. The sweet, creamy white chocolate is perfectly balanced by the tartness of dried cranberries, creating a treat that’s as festive as it is delicious.

I first made this fudge for a holiday potluck, and it was an instant hit. The rich, velvety texture paired with pops of cranberry tanginess was irresistible, and I knew this recipe was destined to become a yearly tradition. Whether you're making it for gifts, gatherings, or just because, this fudge is sure to brighten anyone's day.

Why You’ll Love This Cranberry White Chocolate Fudge

Get ready to embrace your new favorite holiday sweet treat. Cranberry White Chocolate Fudge is as easy to make as it is delightful to eat!

First, it’s incredibly quick and simple to prepare. With just a few basic ingredients and no need for a candy thermometer, this recipe is perfect for both beginner and seasoned bakers.

Second, it’s a showstopper! The white chocolate base studded with ruby-red cranberries creates a stunning contrast, making this fudge a beautiful addition to any dessert platter.

It’s also versatile and giftable. You can cut it into bite-sized pieces and package it in festive tins or boxes to give as thoughtful, homemade presents.

Finally, this fudge keeps well for days, making it an excellent make-ahead option for busy holiday schedules. Whip up a batch, and you’re ready to go for any last-minute festivities.

Ingredients Notes

The beauty of Cranberry White Chocolate Fudge lies in its simplicity. Each ingredient plays a crucial role in delivering its signature flavor and texture.

• White Chocolate Chips: The star of this fudge! Use high-quality white chocolate chips for the creamiest, smoothest texture. If you prefer, you can chop up a white chocolate bar instead.
• Sweetened Condensed Milk: This magical ingredient provides the base for the fudge, ensuring a rich and silky consistency. Avoid evaporated milk—it’s not the same!
• Dried Cranberries: These add a lovely tartness to balance the sweetness of the fudge. Look for plump, moist cranberries for the best results.
• Vanilla Extract: Just a teaspoon enhances the flavor and brings everything together.
• Butter: A small amount of butter adds richness and helps create a glossy finish.

Special Equipment: You’ll need an 8x8-inch square pan, lined with parchment paper for easy removal and clean-up. A microwave-safe bowl or double boiler is essential for melting the chocolate mixture.

How To Make This Cranberry White Chocolate Fudge

Making Cranberry White Chocolate Fudge is a straightforward, no-fuss process that you can complete in under 20 minutes (excluding chilling time). Here’s how:

1. Prepare Your Pan: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
2. Melt the Chocolate Mixture: In a microwave-safe bowl, combine 2 cups of white chocolate chips, 1 can (14 ounces) of sweetened condensed milk, and 2 tablespoons of butter. Heat in 20-30 second intervals, stirring between each burst, until the mixture is smooth and fully melted. Alternatively, use a double boiler for gentle, even melting.
3. Add Flavor and Cranberries: Stir in 1 teaspoon of vanilla extract and ¾ cup of dried cranberries, ensuring they’re evenly distributed throughout the mixture. Reserve a few cranberries for garnishing the top.
4. Pour and Chill: Pour the fudge mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the reserved cranberries on top for a festive touch. Refrigerate for at least 2 hours, or until firm.
5. Cut and Serve: Once set, lift the fudge out of the pan using the parchment paper. Cut it into small squares, and enjoy!

Storage Options

Proper storage ensures your Cranberry White Chocolate Fudge stays fresh and delicious for as long as possible.

• At Room Temperature: Store the fudge in an airtight container at room temperature for up to 5 days. Keep it in a cool, dry place to prevent melting.
• In the Refrigerator: For longer storage, refrigerate the fudge in a sealed container. It will stay fresh for up to 2 weeks.
• In the Freezer: Freeze the fudge for up to 3 months. Wrap individual pieces in wax paper and place them in a freezer-safe bag or container to prevent freezer burn. Thaw in the refrigerator overnight before serving.

When reheating frozen fudge, allow it to come to room temperature gradually to maintain its creamy texture.

Variations and Substitutions

The beauty of this recipe lies in its versatility. Here are a few ways to customize your Cranberry White Chocolate Fudge:

1. Add Nuts: Mix in ½ cup of chopped pistachios or almonds for added crunch and flavor. The green pistachios also create a festive red-and-green look.
2. Use Different Dried Fruit: Swap out cranberries for dried cherries, apricots, or even raisins for a different twist.
3. Try Flavored Extracts: Replace vanilla extract with almond or orange extract for a subtle, unique flavor profile.
4. Drizzle with Dark Chocolate: Once the fudge is set, drizzle melted dark chocolate over the top for a striking visual and taste contrast.
5. Holiday Sprinkles: Add a sprinkle of festive holiday sprinkles on top before chilling for an extra touch of cheer.

Experiment with these variations to make this recipe truly your own. However you choose to customize it, one thing’s for sure: this fudge will be a crowd-pleaser every time.

Whether you’re making it for the holidays or simply treating yourself, Cranberry White Chocolate Fudge is a delightful, stress-free dessert you’ll want to make again and again. From its smooth, creamy base to the bright pops of cranberry, this fudge is as beautiful as it is delicious.

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