Easy White Chocolate Cranberry Fudge
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My White Chocolate Cranberry Fudge looks like it took hours, but it takes just 3 ingredients and about 10 minutes of hands-on time. There is no candy thermometer and no standing over the stove stirring forever. Pour it in a pan, let the fridge do the work, and you have creamy fudge dotted with bright red cranberries, ready for cookie trays and gifts.
My Easy White Chocolate Cranberry Fudge
December gets busy fast. Between school parties, neighbor gifts, and holiday get-togethers, I need treats that don’t take over my kitchen. This fudge is one of those recipes.
If you have never made fudge before, this is the one to start with. You melt white chocolate chips with sweetened condensed milk, stir in the cranberries, and let it set. That’s it.
For more easy holiday cranberry recipes, check out my cranberry sauce, cranberry fluff, and cranberry jello salad.
Why You’ll Love This White Chocolate Cranberry Fudge
- Just 3 ingredients – you can pick everything up in one grocery run, and most of it keeps in the pantry until you need it.
- No thermometer needed – the sweetened condensed milk base sets up firm every time, so there is no guessing at candy stages.
- Cranberries inside and on top – the tart bites balance the sweet white chocolate, and the red pops against the white for a festive look.
White Chocolate Cranberry Fudge Ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- White chocolate chips – these melt smooth with the condensed milk and give the fudge its sweet, creamy base. No chopping required.
- Sweetened condensed milk – this sweetens and binds the fudge so it sets firm. Check the label to make sure it says sweetened condensed, not evaporated milk.
- Dried cranberries – they add a tart, chewy bite that balances the sweetness. Some are stirred in and some are saved for the top.
Substitutions and Variations
- No dried cranberries? Use dried cherries instead.
- Want some crunch? Stir in chopped pistachios or pecans.
- Want extra flavor? Add 1 teaspoon of vanilla extract or a little orange zest.
- No double boiler? Set a glass bowl over a saucepan of simmering water, or heat the condensed milk until it boils and pour it over the chips in a separate bowl.
How to Make White Chocolate Cranberry Fudge
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Line an 8 x 8 baking pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Set aside.
- Add the white chocolate chips and sweetened condensed milk to a double boiler. Stir until completely smooth.
- Remove from the heat and stir in half of the dried cranberries.
- Pour the fudge into the prepared pan and spread it evenly with a spatula.
- Sprinkle the remaining cranberries over the top and press them in gently.
- Refrigerate for at least 4 hours, or overnight for the firmest fudge.
- Lift the fudge out of the pan using the parchment and cut into 1-inch squares.
- Keep the water at a simmer – boiling water or steam that gets into the chocolate can make it seize and turn grainy.
- Use full-fat sweetened condensed milk – lighter versions set softer, and this fudge needs to hold its shape.
- Give it time to set – white chocolate fudge sets softer than dark chocolate fudge. Four hours works, but overnight gives you the cleanest cuts.
- Press the cranberries in – a gentle press keeps them from falling off when you cut and gift the squares.
- Wipe your knife between cuts – a clean knife gives you neat, sharp squares.
- Leave a parchment overhang – it lets you lift the whole block out in one piece for easy cutting.
White Chocolate Cranberry Fudge FAQs
Can I use fresh cranberries?
No. Stick with dried cranberries. Fresh cranberries are very tart and add moisture that can keep the fudge from setting properly.
Can I make this fudge ahead of time?
Yes. It keeps well in the fridge, so you can make it several days before gifting or serving.
Why is my fudge still soft?
It usually just needs more time. Chill it overnight. Also make sure you used full-fat sweetened condensed milk.
Can I use white chocolate bars instead of chips?
Yes. Chop them into small pieces so they melt evenly, and use the same amount as the chips.
Can I double the recipe?
Yes. Use a 9 x 13 pan and chill it a little longer.
Storage Instructions
- Room temperature – Fudge can sit out on a cookie tray for a few hours while serving. Return it to the fridge after.
- Refrigerate – Store in an airtight container for up to 2 to 3 weeks. Place parchment between layers so the squares don’t stick.
- Freeze – Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.
White Chocolate Cranberry Fudge
Ingredients
- 3 Cups white chocolate chips
- 10 ounces sweetened condensed milk 1 can
- 1 1/2 Cups dried cranberries
Instructions
- Line an 8 X 8 baking pan with parchment paper. Set aside.
- Using a double boiler, combine white chocolate chips and condensed milk and mix until smooth.3 Cups white chocolate chips, 10 ounces sweetened condensed milk
- Mix in the 3/4 C dried cranberries1 1/2 Cups dried cranberries
- Pour fudge into prepared pan
- Sprinkle remaining dried cranberries onto the top of the fudge
- Allow to harden overnight before cutting into 1 inch squares.
Nutrition
Did You Make This Recipe?
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Hi Alicia
How long will the fudge keep once made?
up to 2-3 weeks in the refrigerator
Do you use diced fresh cranberries or dried cranberies?
we used dried cranberries