🍒🤍 Cranberry Fudge
This Cranberry Fudge is wonderfully creamy, rich, and incredibly easy to make. Sweet white chocolate and condensed milk create a smooth, melt-in-your-mouth fudge, while chewy dried cranberries add a bright fruity contrast.
With just four main ingredients and no oven required, this is the perfect treat for Christmas cookie trays, holiday parties, gifting, dessert tables, or an easy homemade sweet.
Recipe Information
- Prep Time: 10 minutes
- Cooking Time: 5–10 minutes
- Chilling Time: 2–3 hours
- Total Time: About 3 hours
- Yield: 24–36 pieces
- Difficulty: Easy
- Method: Stovetop / No-bake
- Pan: 8-inch (20 cm) square pan
Ingredients
For the Fudge
- 3 cups (about 510 g) white chocolate chips
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (about 140 g) dried cranberries
- 1 teaspoon vanilla extract
Optional Finishing Touches
- ¼ cup extra dried cranberries
- 2 tablespoons chopped pistachios
- White chocolate drizzle
- Finely grated orange zest
- Pinch of flaky sea salt
Instructions
1. Prepare the Pan
Line an 8-inch square baking pan with parchment paper, leaving some parchment hanging over the sides.
The overhanging parchment will make it easy to lift the finished fudge from the pan.
Lightly grease the parchment if desired.
2. Combine the White Chocolate and Condensed Milk
Place the white chocolate chips and sweetened condensed milk in a medium heavy-bottomed saucepan.
Heat over low heat, stirring constantly with a silicone spatula.
Continue stirring until the chocolate has completely melted and the mixture is smooth, thick, and glossy.
Do not use high heat, as white chocolate can scorch or seize easily.
3. Add the Vanilla
Remove the saucepan from the heat.
Immediately stir in the vanilla extract until fully incorporated.
4. Add the Cranberries
Fold in the dried cranberries.
Reserve a small handful if you want to decorate the top.
Stir just until the cranberries are evenly distributed throughout the fudge mixture.
5. Transfer to the Pan
Immediately pour the warm fudge mixture into the prepared pan.
Use a spatula or lightly greased spoon to spread it into an even layer.
Gently smooth the surface.
6. Add Optional Toppings
While the fudge is still warm, scatter the reserved dried cranberries over the top.
If desired, sprinkle with chopped pistachios or a tiny pinch of flaky sea salt.
For a festive appearance, you can also add a little orange zest.
7. Chill Until Firm
Place the pan in the refrigerator for at least 2–3 hours, or until the fudge is completely firm.
For the cleanest slices, chilling overnight is even better.
8. Remove and Cut
Lift the chilled fudge out of the pan using the parchment paper.
Place it on a cutting board and peel away the parchment.
Use a sharp knife to cut the fudge into 24–36 small squares.
For cleaner cuts, warm the knife under hot water, wipe it completely dry, and slice. Repeat as needed.
9. Serve
Arrange the cranberry fudge on a dessert platter or place the pieces into small candy cups for gifting.
Serve chilled, or allow the fudge to sit at room temperature for a few minutes for an especially creamy texture.
Chef’s Tips
- Use low heat: White chocolate burns easily, so patience is important.
- Stir constantly: This prevents the mixture from sticking or scorching.
- Use good-quality white chocolate: It makes a noticeable difference in the final flavor and texture.
- Don’t overheat: Remove the mixture from the heat as soon as the chocolate is fully melted.
- Cut when completely chilled: Firm fudge produces cleaner, neater squares.
- Chop large cranberries: If your dried cranberries are especially large, roughly chop them so every bite gets a balanced amount.
Delicious Variations
Cranberry Orange Fudge
Add 1–2 teaspoons finely grated orange zest to the melted chocolate mixture.
Cranberry Pistachio Fudge
Fold in ½ cup chopped roasted pistachios along with the cranberries.
Cranberry Almond Fudge
Add ½ teaspoon almond extract along with the vanilla and fold in ½ cup sliced almonds.
Dark Chocolate Cranberry Fudge
Replace half of the white chocolate with dark or semisweet chocolate for a richer, less-sweet version.
Festive Holiday Fudge
Add a small amount of green and red sprinkles or edible glitter immediately after spreading the fudge in the pan.
Make-Ahead Instructions
This fudge is an excellent make-ahead dessert.
Prepare it up to 3 days in advance and keep it refrigerated in a tightly sealed container.
For holiday gifting, it can be prepared several days ahead and cut just before packaging.
Storage
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Place parchment paper between layers to prevent the pieces from sticking together.
Allow it to sit at room temperature for about 10 minutes before serving for a softer texture.
Freezing
Cranberry fudge freezes very well.
Cut it into individual pieces and place parchment paper between the layers.
Transfer to a freezer-safe airtight container and freeze for up to 2–3 months.
Thaw overnight in the refrigerator before serving.
Final Result
Creamy, velvety white chocolate fudge packed with chewy dried cranberries, with a sweet, rich flavor and festive appearance. It’s an effortless holiday treat that’s perfect for slicing into little squares and sharing—or keeping all to yourself.