I was searching for a holiday fudge that felt festive but not overly rich, something that would sparkle on a cookie tray. When I first made this White Chocolate Cranberry Fudge, the sweet, creamy scent of melting white chocolate and vanilla filled my kitchen like a winter cloud. I remember stirring in the vibrant red cranberries and watching them dot the snowy-white mixture, creating the most cheerful, speckled masterpiece. That first cool, creamy square, with its sweet white chocolate and the perfect pop of tart cranberry, was an instant holiday classic. It felt like eating a little piece of the season.
Why You’ll Love This Recipe
You will adore this recipe because it’s a no-fuss, incredibly easy fudge that looks and tastes like it came from a fancy confectionery. With just a handful of ingredients and no candy thermometer required, it’s a stress-free path to a stunning holiday treat. The creamy sweetness of the white chocolate paired with the sharp, jewel-like cranberries is a combination that delights everyone, making it a guaranteed crowd-pleaser at any gathering.
Ingredients
- 3 cups (about 18 oz) high-quality white chocolate chips or finely chopped bar
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of fine sea salt
- 1 cup dried cranberries, divided
- Optional: ¼ cup chopped pistachios or pecans for garnish
Let’s talk ingredients, because quality makes all the difference here. For the white chocolate, please use a good brand of chips or a baking bar you like to eat. Cheap white chocolate can be waxy and overly sweet. The sweetened condensed milk is our magic binder—do not substitute with evaporated milk. The vanilla and tiny pinch of salt are essential for balancing flavor and cutting the sweetness. Using dried cranberries (not fresh) is key; they provide the perfect chewy texture and concentrated tartness. I like to reserve a handful to press on top for a beautiful finish.(See the next page below to continue…)