Sometimes, the simplest recipes bring the most joy, and Easy White Chocolate Cranberry Fudge is proof of that. Picture creamy, melt-in-your-mouth white chocolate fudge studded with tart, jewel-toned cranberries—a festive treat that’s as beautiful as it is delicious. It’s the perfect balance of sweet and tangy, making it ideal for the holidays or any time you need a quick dessert that feels special.

The first time I made this fudge, I was amazed by how effortlessly it came together. Just a few ingredients, a little stirring, and you have a decadent, eye-catching treat. Whether for gifting, parties, or sneaking a square for yourself, this fudge never disappoints.

What I love most about this recipe is its versatility—you can dress it up with nuts, orange zest, or even a sprinkle of sea salt. Let’s make Easy White Chocolate Cranberry Fudge and add a little sweetness to your day.

Easy White Chocolate Cranberry Fudge combines creamy white chocolate and tart dried cranberries for a quick, no-fuss treat. Perfect for gifting or holiday platters, this fudge is as festive as it is indulgent.

An Exciting Story

I first made this Easy White Chocolate Cranberry Fudge for a last-minute holiday potluck. My husband loved its creamy texture, and the kids adored the bursts of tart cranberry in every bite. Now, it’s a staple in our dessert lineup—especially during the holidays when it feels like a little piece of edible magic.

Why This Easy White Chocolate Cranberry Fudge?

• Quick and Easy: Only a few ingredients and no candy thermometer needed.
• Beautiful and Festive: Perfect for holidays, gifting, or dessert trays.
• Balanced Flavors: Sweet white chocolate pairs perfectly with tart cranberries.
• Customizable: Add nuts, zest, or a touch of spice to make it your own.
• Make-Ahead Friendly: Stays fresh for days and freezes well.

What You Need for Easy White Chocolate Cranberry Fudge

• For the Fudge:
  • 3 cups white chocolate chips (or chopped white chocolate)
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup dried cranberries
• Optional Add-Ins:
  • ½ cup chopped pecans or walnuts
  • 1 tsp orange zest
  • Pinch of sea salt for topping

How to Make Easy White Chocolate Cranberry Fudge

1. Prepare the Pan:
   • Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
2. Melt the Chocolate and Milk:
   • In a medium saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir constantly until the chocolate is melted and smooth. Be careful not to overheat.
3. Add Flavor and Mix-Ins:
   • Remove the saucepan from the heat and stir in the vanilla extract. Gently fold in the dried cranberries and any optional add-ins like nuts or orange zest.
4. Pour and Set:
   • Pour the mixture into the prepared pan, spreading it evenly with a spatula. If desired, sprinkle a pinch of sea salt on top.
   • Refrigerate for at least 2-3 hours, or until the fudge is firm.
5. Slice and Serve:
   • Lift the fudge out of the pan using the parchment paper overhang. Cut into squares or rectangles and serve.
6. Store:
   • Store the fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

Tips for Easy White Chocolate Cranberry Fudge

1. Use Good-Quality White Chocolate: High-quality chocolate melts smoother and tastes better.
2. Don’t Overheat: Melt the chocolate slowly over low heat to avoid graininess.

Substitutions and Variations

• Add Nuts: Stir in chopped pecans, walnuts, or almonds for added crunch.
• Citrus Twist: Add orange or lemon zest for a burst of fresh flavor.
• Chocolate Swirl: Drizzle melted dark chocolate over the fudge before it sets for a beautiful contrast.
• Gluten-Free: This recipe is naturally gluten-free—just check your chocolate label.

Make a Healthier Version

• Use reduced-sugar white chocolate and dried cranberries with no added sugar.
• Replace half the white chocolate with coconut butter for a slightly lighter version.

Closing for Easy White Chocolate Cranberry Fudge:

And there you have it—Easy White Chocolate Cranberry Fudge, a simple yet elegant treat that’s perfect for any occasion. Whether you’re gifting it to friends, serving it at a party, or savoring a square yourself, this fudge brings a little joy to every bite. Let us know how yours turns out, and don’t forget to explore more of our easy holiday treats!

Frequently Asked Questions for Easy White Chocolate Cranberry Fudge

Can I use fresh cranberries?
Dried cranberries work best since they won’t release extra moisture into the fudge.

How do I store this fudge?
Keep it in an airtight container in the fridge for up to 1 week.

Can I freeze the fudge?
Yes, wrap the fudge in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

What can I add for more texture?
Chopped nuts like pecans or walnuts add great crunch to the fudge.

Why is my fudge grainy?
The chocolate may have overheated. Melt it slowly over low heat to keep it smooth.

Can I make this without sweetened condensed milk?
Sweetened condensed milk is key to this recipe’s creamy texture. Substitutions may alter the results.

What’s a fun serving idea?
Place the fudge squares in mini cupcake liners for a polished presentation on dessert platters.

How do I cut the fudge cleanly?
Use a sharp knife warmed in hot water and wiped dry between cuts for clean edges.

Can I make this ahead of time?
Absolutely! This fudge keeps well, so it’s perfect for prepping a few days ahead.

How do I make the fudge extra festive?
Add a sprinkle of edible glitter, gold dust, or holiday sprinkles before it sets.

Can I use white chocolate bars instead of chips?
Yes, chopped white chocolate bars melt beautifully and can work as a substitute.

How do I give this as a gift?
Package the fudge squares in a decorative tin lined with parchment paper for a perfect holiday treat!

Easy White Chocolate Cranberry Fudge

Recipe by CutsfoodCourse: Cake, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Fudge:

• 3 cups white chocolate chips (or chopped white chocolate)

• 1 (14 oz) can sweetened condensed milk

• 1 tsp vanilla extract

• 1 cup dried cranberries

• Optional Add-Ins:

• ½ cup chopped pecans or walnuts

• 1 tsp orange zest

• Pinch of sea salt for topping

Directions

• Prepare the Pan:
• Line an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
• Melt the Chocolate and Milk:
• In a medium saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir constantly until the chocolate is melted and smooth. Be careful not to overheat.
• Add Flavor and Mix-Ins:
• Remove the saucepan from the heat and stir in the vanilla extract. Gently fold in the dried cranberries and any optional add-ins like nuts or orange zest.
• Pour and Set:
• Pour the mixture into the prepared pan, spreading it evenly with a spatula. If desired, sprinkle a pinch of sea salt on top.
• Refrigerate for at least 2-3 hours, or until the fudge is firm.
• Slice and Serve:
• Lift the fudge out of the pan using the parchment paper overhang. Cut into squares or rectangles and serve.
• Store:
• Store the fudge in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.