🍒🤍 Cranberry Fudge
Creamy, rich, and delightfully sweet, this easy Cranberry Fudge combines smooth white chocolate with chewy dried cranberries for the perfect festive treat.
With just four main ingredients, this no-bake fudge comes together quickly and sets into wonderfully creamy, bite-sized squares. The sweetness of the white chocolate and condensed milk is balanced by tart dried cranberries, making every bite rich without feeling one-dimensional.
It’s perfect for Christmas cookie trays, holiday parties, edible gifts, dessert tables, or whenever you need a simple make-ahead treat.
⏱️ Recipe Information
Prep Time: 10 minutes
Cook Time: 5–10 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours
Yield: 24–36 pieces
Difficulty: Easy
Method: Stovetop / No-Bake
Pan: 8 × 8-inch square pan
🛒 Ingredients
- 3 cups (about 510 g) white chocolate chips
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (140 g) dried cranberries
- 1 teaspoon vanilla extract
Optional Additions
- Pinch of salt
- ½ cup chopped pistachios
- ½ teaspoon orange zest
- ¼ cup white chocolate chips, for topping
- Flaky sea salt, for a sweet-salty finish
👩🍳 Instructions
1. Prepare the Pan
Line an 8 × 8-inch square baking pan with parchment paper.
Leave some parchment hanging over two sides to make lifting the finished fudge easier.
Lightly grease the parchment if desired.
Set aside.
2. Prepare the Cranberries
If your dried cranberries are very large, roughly chop them into smaller pieces.
Set aside.
For softer cranberries, soak them in a little warm water for 5 minutes, then drain and pat them completely dry before using.
3. Melt the White Chocolate
Place the white chocolate chips and sweetened condensed milk in a heavy-bottomed saucepan.
Heat over low heat, stirring constantly.
Continue cooking until the chocolate is completely melted and the mixture becomes smooth and glossy.
Don’t use high heat—white chocolate can scorch or seize easily.
4. Add the Vanilla
Remove the saucepan from the heat.
Stir in the vanilla extract and optional pinch of salt.
Mix until completely incorporated.
5. Fold in the Cranberries
Add the dried cranberries.
Gently fold them into the warm white chocolate mixture until evenly distributed.
Reserve a few cranberries for decorating the top if desired.
6. Transfer to the Pan
Immediately spoon the fudge mixture into the prepared pan.
Use a spatula to spread it evenly into the corners.
Smooth the top.
7. Decorate
Press a few extra dried cranberries into the surface while the fudge is still warm.
If using pistachios, sprinkle them over the top.
A small pinch of flaky sea salt can also provide a lovely contrast to the sweetness.
❄️ Chill and Set
8. Refrigerate
Place the pan in the refrigerator for 2–3 hours, or until the fudge is firm.
For the cleanest slices, refrigerate overnight.
9. Remove From the Pan
Use the parchment-paper overhang to lift the chilled fudge from the pan.
Transfer it to a cutting board.
10. Cut Into Squares
Use a sharp knife to cut the fudge into 24–36 pieces.
For especially clean cuts, warm the knife under hot water, dry it thoroughly, and slice.
Wipe the blade between cuts.
⭐ Chef’s Tips
Use low heat
White chocolate can burn quickly. Keep the heat low and stir constantly.
Choose good-quality white chocolate
Better-quality white chocolate generally melts more smoothly and produces a creamier fudge.
Don’t add wet cranberries
If you soak the dried cranberries, dry them thoroughly before adding them. Excess moisture can affect the fudge’s texture.
Work quickly
The mixture thickens as it cools, so have the pan ready before melting the chocolate.
Don’t overmix
Once the cranberries are incorporated, transfer the fudge to the pan. Excessive stirring can make the mixture harder to spread.
Chill thoroughly
Give the fudge enough time to become completely firm before cutting.
🍊 Easy Variations
Cranberry Orange Fudge
Add ½ teaspoon finely grated orange zest to the melted chocolate mixture.
Cranberry Pistachio Fudge
Fold in ½ cup chopped pistachios along with the cranberries.
Chocolate Cranberry Fudge
Replace 1 cup of the white chocolate chips with milk or dark chocolate for a two-tone fudge.
Almond Cranberry Fudge
Add ¼ teaspoon almond extract along with the vanilla.
Coconut Cranberry Fudge
Fold in ½ cup toasted shredded coconut.
Salted Cranberry Fudge
Finish with a small sprinkle of flaky sea salt before refrigerating.
Peppermint Cranberry Fudge
Add ¼ teaspoon peppermint extract and a few crushed candy cane pieces to the top.
🎄 Holiday Serving Ideas
Cut the fudge into small squares and arrange it on:
- Christmas cookie trays
- Holiday dessert boards
- Candy buffets
- Party platters
- Gift boxes
- Festive dessert tables
For a beautiful holiday look, pair the red cranberries with green pistachios and bright white fudge.
🎁 Perfect for Gifting
Pack completely set fudge into:
- Christmas tins
- Decorative boxes
- Small cellophane bags
- Glass jars
- Holiday gift baskets
Place parchment or wax paper between layers to prevent sticking.
🧊 Storage
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Place parchment paper between layers.
For the best texture, allow pieces to sit at room temperature for a few minutes before serving.
❄️ Freezing
Wrap the fudge tightly in plastic wrap, then place it in a freezer-safe airtight container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
🍒🤍✨ Final Result
This Cranberry Fudge is creamy, rich, and wonderfully festive, with smooth white chocolate balanced by chewy, tart dried cranberries in every bite.
Add pistachios and a little orange zest for an especially beautiful holiday combination.
Sweet, creamy, fruity, and incredibly easy—the perfect homemade fudge for the holiday season! 🎄🍒🤍✨