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Best Easy Cranberry White Chocolate Fudge Recipe

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This easy cranberry white chocolate fudge is the perfect holiday treat. It’s creamy, sweet, and tart, made with simple ingredients and no candy thermometer needed.

Ingredients

Scale
  • 12 ounces (340g) white chocolate chips or baking bars, chopped
  • 1 can (14 ounces/397g) sweetened condensed milk
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (120g) dried cranberries (craisins)
  • 1/4 cup (60ml) orange juice (freshly squeezed is best)
  • 1/2 cup (60g) toasted pecans or walnuts (optional)
  • Pinch of salt

Instructions

  1. Bloom the Cranberries (5 minutes): Place the 1 cup of dried cranberries in a small microwave-safe bowl. Pour the 1/4 cup of orange juice over them. Microwave on high for 30 seconds. Let them sit for 5 minutes while you prepare the rest. The cranberries will soak up the juice and become plump and juicy. Drain any excess liquid before adding them to the fudge.
  2. Prepare the Pan (2 minutes): Line your 8×8-inch baking pan with a sheet of parchment paper. Make sure the paper overhangs on two opposite sides—these are your handles. Lightly grease the parchment with a tiny bit of butter or non-stick spray. This ensures the fudge releases perfectly.
  3. Melt the Base (5-7 minutes): In your medium saucepan, combine the 12 ounces of white chocolate chips, the full can of sweetened condensed milk, and the 2 tablespoons of unsalted butter. Place the pan over low heat. This is crucial—high heat will scorch the white chocolate and make it grainy. Stir constantly with your rubber spatula. It will look clumpy and separated at first, but keep stirring. It will eventually come together into a smooth, glossy, pale-yellow mixture. This usually takes about …
  4. Add the Flavor (1 minute): Once the mixture is completely smooth and no lumps remain, remove the pan from the heat immediately. Stir in the 1 teaspoon of vanilla extract and the pinch of salt. The mixture will thicken slightly as it cools.
  5. Fold in the Mix-Ins (2 minutes): Gently fold in the plumped cranberries (drained) and the 1/2 cup of toasted pecans (if using). Stir just until they are evenly distributed. Over-mixing can break down the cranberries and turn your fudge pink.
  6. Pour and Spread (2 minutes): Scrape the fudge mixture into your prepared pan. Use the spatula to spread it into an even layer. It will be thick and sticky. Don’t worry about getting it perfectly smooth on top—you can tap the pan gently on the counter a few times to release any air bubbles and level it out.
  7. Chill Until Firm (3-4 hours, or overnight): Place the pan in the refrigerator, uncovered, for at least 3 hours, or until the fudge is completely firm to the touch. I usually make it the night before and let it chill overnight. This is the hardest part—the waiting. But trust me, it’s worth it.
  8. Slice and Serve (5 minutes): Once firm, use the parchment handles to lift the entire block of fudge out of the pan and onto a cutting board. Use a sharp, warm knife to slice it into 1-inch squares. Wipe the knife clean between cuts for the cleanest edges.

Notes

Keep the heat low when melting the white chocolate to prevent it from seizing. Blooming the cranberries in orange juice is a key step for plump, juicy texture. For clean cuts, use a warm knife and wipe it clean between cuts. The fudge can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Nutrition

Keywords: cranberry white chocolate fudge, easy fudge recipe, holiday fudge, Christmas fudge, white chocolate fudge, cranberry fudge

Find it online: https://breezybake.com/best-easy-cranberry-white-chocolate-fudge-recipe/