White chocolate fudge with cranberries is truly easy to make, and has a festive holiday air to it. Make it now for Christmas!
Making fudge couldn't be easier! It's a confectionary that doesn't require precise temperatures or finicky ingredients. The older kids can stir this one on the stove, and the finished product is soft enough for beginners to practice knife skills.
I also love Grandma Marg's Maple Fudge. It's a great memory from years ago - and my kids can make their own memories with me and our own recipes. Set a calendar reminder for yourself for next summer to Make Your Own Vanilla Extract for your holiday baking.
Key Ingredients
Chocolate - Select a high-quality white chocolate baking bar if you can find it. Sometimes those melt better than the chips.
Cranberries - Dried cranberries are so good. You can usually find reduced sugar ones as an option.
Sweetened Condensed Milk - This is what gives fudge the perfect texture!
Vanilla Extract - Just a touch to round out the flavours of the final product.
How to Make Easy Cranberry Fudge
***See recipe card below for precise measurements and instructions.***
Step 1: Melt chocolate in a saucepan.
Step 2: Remove from heat and stir in extract.
Step 3: Fold in cranberries.
Step 4: Spread in prepared pan and let sit.
FAQs
Consider this one of my "framework" recipes! The sky's the limit on this one. Just keep in mind that you do have sweetened condensed milk in there, so something like milk chocolate might be tooth-achingly sweet. But dark or semisweet would be delicious, or use the peanut butter chips for half.
Again, as a framework, just make sure you use no more than 1 cup of chopped mix-ins in the recipe and you will be golden. Imagine using rum extract (or the real deal) and raisins. Try dark chocolate and chopped pecans. You can press larger items into the top of the fudge once partially set for a beautiful presentation, such as pecan halves that you can then slice around.
Pop this baby in the fridge once you slice it. If you need to layer, use parchment or wax paper in between. You can get a solid two weeks food-safety wise, if it even lasts that long! This makes it the perfect make-ahead addition to your cookie trays.
Make yourself a parchment paper sling. You can use two pieces to overhang in both directions to give you lots to hold onto for removing the entire thing. This makes it so much easier to slice when you can do it on a cutting board rather than with the pan walls in the way.
Photos by Dante from Shire by the Sea
More Dessert Recipes
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White Chocolate Cranberry Fudge
Ingredients
- 3 cups white chocolate chunks/chips
- 1 can sweetened condensed milk 12 oz
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- On low heat add white chocolate to small sauce pan.
- As chocolate starts to melt add in condensed cream and stir together gently.
- When melted together, remove from heat and add cranberries, vanilla extract, and salt, stirring it into the mix.
- Pour mixture in an 8x8 pan with parchment paper overlapping the sides to easily extract fudge when it is ready.
- Let mixture cool to room temperature for about 15 minutes.
- Refrigerate for a few hours until the fudge mix is firm.
- Take fudge out of pan and cut into 1-inch pieces.
Notes
- Fudge may be stored in the fridge for up to two weeks.
- Feel free to use this as a framework and switch out your chocolate and mix-ins.
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