This Cranberry White Chocolate Fudge is so smooth, creamy, and makes for an easy holiday dessert! Made with sweetened condensed milk and dried cranberries, this Christmas dessert couldn't be sweeter!
The holidays are upon us, which means it's time to start baking up a storm (unless you're like me and you started baking months ago!). Sometimes it's nice to have an easy and delicious recipe you can whip up really quick without too much effort on your part.
This white chocolate cranberry fudge recipe is simply that! With just 5 ingredients and 10 minutes of prep work, you've got yourself an easy to make no-bake holiday dessert.
The Best White Chocolate Cranberry Fudge
White chocolate and cranberry is a classic holiday flavor pairing. The sweetness from the white chocolate and the tartness of the dried cranberries just work so well together!
I love the creamy texture to fudge and this recipe for white chocolate fudge hits all of those smooth and creamy elements that is desired when you take your first bite. With the addition of the chewy dried cranberries, all textural components are hit in just one single bite!
Sweetened condensed milk and white chocolate chips are the main components to this fudge, along with three other ingredients to add a bit more flavor.
This recipe for fudge couldn't be simpler!
Why You'll LOVE This Cranberry White Chocolate Fudge:
- Requires only 5 ingredients that can be found in your pantry.
- The white chocolate fudge is super smooth, creamy, and sweet.
- The tartness from the cranberries and the sweetness from the chocolate pairs so well together.
- This recipe creates 64 1-inch fudge squares, perfect for your holiday dessert table and family gatherings!
Sweetened Condensed Milk For Easy Fudge
Sweetened condensed milk is thick and sweet and shouldn't be confused for evaporated milk. Those are two completely different products and should not be used interchangeably.
Using a can of sweetened condensed milk to make fudge is easier, quicker, and less time-consuming. Instead of making our own sugar mixture, cooking it to the proper temperature, and then mixing the fudge until it's creamy, this method gives the fudge that same creamy and smooth texture without all of the extra work.
Important Note: Do not use fat-free sweetened condensed milk. The fudge will not set up properly because it will be missing the fat it needs to solidify properly.
My first time experimenting with this recipe I had accidentaly bought a can of fat free sweetened condensed milk and let's just say, it was a hot mess!
My recommended brands for great quality sweetened condensed milk (not sponsored, I just really like these brands!):
- Eagle Brand
- Nestle Carnation
- Kroger Brand
Baking Tips Before Starting:
- Prepare Baking Pan: Line an 8x8-inch baking pan with foil and then non-stick spray. I found that using both makes removing the fudge so much easier. (Or, you can splurge and buy the nonstick aluminum foil- very effective, but more costly.)
- White Chocolate Chips: Make sure you use a good brand of white chocolate chips! I recommend either Ghirardelli or Nestle.
- Sweetened Condensed Milk: Do not confuse this product with evaporated milk. They are NOT interchangeable. Make sure that you do not use fat free sweetened condensed milk, either.
- Quick Chilling Method: If you're in a hurry to serve this fudge, you can place it into the refrigerator to chill for 1 hour and then place it into the freezer for 20-25 minutes. For best results, the fudge should chill in the refrigerator for at least 4 hours, preferably overnight.
Ingredients In Easy White Chocolate Fudge:
This recipe requires only 5 ingredients in order to create this delicious white chocolate cranberry fudge.
- White Chocolate Chips: I recommend using either Ghirardelli or Nestle's white chocolate chips, but you use whichever brand you prefer!
- Sweetened Condensed Milk: Use normal sweetened condensed milk, not fat-free.
- Vanilla Extract: Adds flavor.
- Salt: Enhances all of the other flavors.
- Dried Cranberries: You will need 1 cup of dried cranberries.
How To Make Homemade Cranberry White Chocolate Fudge:
- Baking Pan: Line your 8x8-inch baking pan with foil and non-stick spray.
- Using a saucepan, combine the white chocolate and sweetened condensed milk and cook over medium heat. Stir occasionally using a silicone spatula until the white chocolate is melted and smooth.
- Remove the pan from the heat and mix in the vanilla extract, salt, and dried cranberries. Pour the fudge into your prepared baking dish and smooth out with your spatula.
- Chilling the Fudge: Place the fudge into the refrigerator to chill for at least 4 hours. Cut the chilled fudge into 64 1-inch squares.
I recommend keeping the fudge stored in the refrigerator because it will last longer than at room temperature.
Store the white chocolate fudge in an airtight container in the refrigerator for up to 3 weeks. Pull the fudge out of the refrigerator 30 minutes before you want to eat it, or eat it cold (my preferred method!)
What is your favorite fudge flavor? Let me know in the comments below or on Facebook, Instagram, or Pinterest.
Happy Christmas baking season! 🙂
Cranberry White Chocolate Fudge
Equipment
- 8x8 inch baking pan
Ingredients:
- 2 1/2 cups white chocolate chips
- 14 ounce can sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup dried cranberries
Instructions:
- Line an 8x8-inch baking pan with foil and spray with non-stick spray. Set aside.
- In a medium-sized saucepan, combine the white chocolate and sweetened condensed milk and cook over medium heat. Stir occasionally using a silicone spatula until the white chocolate is melted and smooth.
- Remove the pan from the heat and mix in the vanilla extract, salt, and dried cranberries. Pour the fudge into your prepared baking dish and smooth out with your spatula.
- Place the fudge into the refrigerator to chill for at least 4 hours (for best results, let it chill overnight). Cut the chilled fudge into 64 1-inch squares. * For a quick chilling method, place the fudge into the refrigerator for 1 hour and then place it into the freezer for 25 minutes. Then cut into squares.
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