White Chocolate Cranberry Fudge Recipe

If you’re looking for a sweet treat that’s easy to make and absolutely irresistible, this White Chocolate Cranberry Fudge Recipe is going to become your new favorite. I absolutely love how this fudge balances the creamy sweetness of white chocolate with the tart bursts from cranberries—plus, it comes together in under 10 minutes! Whether you’re prepping for a party, craving a quick dessert, or want a homemade gift that wows, stick around because this recipe is fan-freaking-tastic.

Ingredients You’ll Need

All you need are four simple ingredients that come together beautifully—white chocolate chips provide that creamy base, sweetened condensed milk adds richness, dried cranberries bring a tart pop, and vanilla extract deepens the flavor. Grab good quality white chocolate for the best fudge texture and taste.

• White Chocolate Chips: Use high-quality chips for a smooth, creamy texture and rich flavor.
• Sweetened Condensed Milk: This helps create that fudge’s classic silky, melt-in-your-mouth texture.
• Dried Cranberries: I like to chop them roughly to evenly distribute the bursts of tartness.
• Vanilla Extract: It elevates the sweetness and adds a subtle warmth to the fudge.

Variations

I love how flexible this White Chocolate Cranberry Fudge Recipe is—you can easily swap or add ingredients depending on your mood or what you have in your pantry. Feel free to get creative because fudge always invites personalization!

• Nutty Upgrade: I sometimes toss in chopped pecans or walnuts for a nice crunch; my family adores the added texture.
• Citrus Twist: Adding a teaspoon of orange zest brightens things up and pairs beautifully with cranberries.
• Chocolate Lovers: Mixing in mini semi-sweet chocolate chips along with the white chocolate adds a fun, layered chocolate flavor.
• Dairy-Free Option: Try using dairy-free white chocolate and coconut condensed milk for a vegan twist I’ve successfully tested.

How to Make White Chocolate Cranberry Fudge Recipe

Step 1: Prepare Your Pan

Start by lining an 8×8-inch baking pan with parchment paper. Don’t skip spraying the parchment lightly with nonstick spray—that little trick makes it a breeze to lift the fudge out when it’s ready. Set it aside while you melt the chocolate.

Step 2: Melt the White Chocolate and Sweetened Condensed Milk

Place the white chocolate chips in a medium microwave-safe bowl, then pour the sweetened condensed milk on top. Microwave in 30-second bursts, stirring well between each, until the chocolate is mostly melted and smooth. Watch closely because white chocolate can seize if overheated. I usually stop microwaving when a few unmelted chips remain, then stir vigorously—the heat of the mixture finishes melting it perfectly.

Step 3: Stir in Cranberries and Vanilla

This is the fun part—you quickly fold in the roughly chopped dried cranberries and vanilla extract. The cranberries add beautiful color and a tart punch that gives the fudge character, while vanilla brings everything together. Make sure to mix evenly so every bite has a bit of cranberry magic.

Step 4: Chill and Cut

Pour the mixture into your prepared pan, spreading it out evenly. You can let it chill in the fridge or simply leave it at room temperature if you’re in a hurry. I find chilling for about 2 hours gives the best results—the fudge sets up firm but stays soft and creamy on the inside. Once solid, simply cut into little bite-sized pieces and enjoy!

How to Serve White Chocolate Cranberry Fudge Recipe

Garnishes

I usually sprinkle a few extra dried cranberries or some finely chopped pistachios on top right before chilling to add a little extra texture and pops of color—this really makes the fudge look homemade and special.

Side Dishes

This fudge pairs surprisingly well with a cup of hot tea or coffee; it’s a perfect little sweet nibble alongside your cozy drink. I also love serving it as part of a holiday dessert platter with nuts, cookies, and fruit.

Creative Ways to Present

For gift-giving, I cut the fudge into bite-sized squares and wrap each piece in festive cellophane, then arrange them in a decorative tin or box. It looks so cute and makes for an impressive homemade gift that anyone will appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container in the fridge to keep it nice and firm. It usually keeps well for about a week, but trust me—it rarely lasts that long in my house!

Freezing

Yes, you can freeze this fudge! I wrap pieces individually in plastic wrap, then put them in a freezer-safe bag. When thawed in the fridge, the texture and flavor hold up really well—perfect to prepare in advance and enjoy later.

Reheating

I usually don’t reheat fudge because it’s best enjoyed cold or at room temperature, but if you’d like it softer, just let it sit at room temp for 15-20 minutes before serving for that creamy mouthfeel.

FAQs

Final Thoughts

When I first tried this White Chocolate Cranberry Fudge Recipe, I was amazed at how something so simple could taste so indulgent. It’s become my go-to for gifting and a guaranteed crowd-pleaser at any gathering. I love sharing this with friends because it feels special without complicated steps. Give it a try—you’ll enjoy making it as much as eating it! And trust me, once you taste that creamy, tangy sweetness together, you’ll be hooked like I am.

Print