White Chocolate Cranberry Fudge Recipe

If you’ve been hunting for an easy, crowd-pleasing treat that’s both festive and indulgent, I’ve got just the thing for you. This White Chocolate Cranberry Fudge Recipe is a total game-changer and one of my all-time favorite no-bake sweets. It’s creamy, just sweet enough with tart bursts from dried cranberries, and incredibly simple to whip up. Trust me, once you try this, you’ll want to make it for every holiday gathering, gift, or just a special snack to keep at home.

this …

Ingredients You’ll Need

This White Chocolate Cranberry Fudge Recipe calls for just four simple ingredients that come together in harmony. Each one plays an important part, so I’ll share a few tips to help you pick the best versions.

• White Chocolate Chips: I prefer using good-quality chips for smooth melting and rich flavor; avoid candy melts that might taste waxy.
• Sweetened Condensed Milk: This adds the perfect creaminess and sweetness—don’t substitute with evaporated milk as it won’t set properly.
• Dried Cranberries: Roughly chopped ones work best to distribute that tart bite evenly, and watch out—they can be sticky, so chopping them on a parchment-lined board helps.
• Vanilla Extract: A teaspoon enhances depth and brings all those flavors together—don’t skip it!

Variations

I love how versatile this White Chocolate Cranberry Fudge Recipe is—feel free to make it your own by swapping in different add-ins or tweaking sweetness to suit your taste.

• Nutty Twist: I sometimes throw in chopped pecans or pistachios for added crunch and a nutty flavor that pairs beautifully with the sweetness.
• Chocolate Lovers: Mix in some dark chocolate chips or drizzle melted dark chocolate on top for a decadent contrast.
• Seasonal Flavors: Add a pinch of cinnamon or orange zest during the melting step to make it more festive for holidays.
• Dairy-Free Version: While I haven’t tried it personally, using dairy-free condensed milk alternatives and vegan white chocolate chips could work for those with dietary restrictions.

How to Make White Chocolate Cranberry Fudge Recipe

Step 1: Prep Your Pan with Care

Start by lining an 8×8 baking pan with parchment paper, and don’t forget to give it a quick spray with nonstick cooking spray. This little step is a lifesaver when it comes time to lift out your fudge without any sticky mess. I learned this the hard way after wrestling with fudge stuck to foil!

Step 2: Melt White Chocolate and Sweetened Condensed Milk

Put the white chocolate chips into a medium bowl, and pour the sweetened condensed milk over them. Melt the mixture in the microwave in 30-second bursts, stirring well each time. This method prevents scorching and keeps the texture silky smooth. You’re looking for a fully melted, glossy mixture without lumps—take your time here!

Step 3: Stir in Cranberries and Vanilla

Quickly fold in the roughly chopped dried cranberries and the vanilla extract while the mixture is still warm. This ensures the cranberries get evenly distributed before the fudge hardens. I like to use a spatula to scrape down the sides so everything blends perfectly.

Step 4: Set and Chill

Transfer your fudge mix into the prepared pan, spreading it evenly with the spatula. Then pop it into the fridge for a couple of hours or let it set at room temperature if you’re in a hurry. I usually chill mine to get that firm, sliceable texture. Once solid, slice into bite-sized pieces and get ready to indulge!

How to Serve White Chocolate Cranberry Fudge Recipe

Garnishes

When I want to dress it up, I sometimes sprinkle a few extra dried cranberries or even a light dusting of edible gold glitter on top for a festive touch. A tiny sprinkle of sea salt can really balance the sweetness if you prefer that sweet-salty combo. These little extras make such a lovely presentation when serving to guests.

Side Dishes

If you’re serving this as part of a dessert spread, it pairs beautifully with warm mulled wine or spiced chai tea—both bring out the cranberry notes. I also enjoy it alongside a cheese board featuring aged cheddar or gouda; that savory-sweet contrast is delicious.

Creative Ways to Present

For parties, I like to cut the fudge into small squares and place them in festive mini cupcake liners. You can also stack them on a pretty platter or wrap individual pieces in clear cellophane tied with ribbon to give as homemade gifts. One year, I arranged them in a holiday-themed shape on a serving tray, which was a definite crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover fudge stored in an airtight container in the fridge. It stays firm and fresh for up to two weeks that way—although, full disclosure, it rarely lasts that long in my house! Just layer pieces between parchment paper to prevent sticking.

Freezing

Freezing white chocolate fudge can be a lifesaver if you want to make it well ahead of time. Wrap the fudge tightly in plastic wrap, then place in a freezer bag or airtight container. When properly stored, it keeps beautifully for up to 3 months. Thaw in the fridge overnight before serving for best texture.

Reheating

This fudge is best served cool, so generally I don’t reheat it. But if you want to soften pieces a bit, let them come to room temperature for about 20 minutes. Avoid microwaving or heating directly—white chocolate fudge can seize or become grainy if warmed improperly.

FAQs

Final Thoughts

I absolutely love how this White Chocolate Cranberry Fudge Recipe turns out every time—so creamy, perfectly sweet, and bursting with flavorful tartness. When I first tried making fudge from scratch, I was intimidated by complex candy thermometers and stirring times. This recipe was a revelation because it’s foolproof and fast with just four ingredients. Whether you’re gifting it or sneaking a piece for yourself, it always feels like a little celebration in each bite. I truly hope you give it a try and that it becomes a sticky-sweet favorite in your kitchen too!

Print