Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium-large microwave-safe bowl (or double boiler)
- Rubber spatula
- Measuring cups and spoons
- Sharp knife for cutting
Step-by-Step Instructions
My process begins with the most important step: lining the pan. I take a sheet of parchment paper and press it into my 8×8 inch baking pan, leaving an overhang on two sides. This “sling” is a game-changer for removing the fudge perfectly later. Then, in my large microwave-safe bowl, I combine the white chocolate chips, the entire can of sweetened condensed milk, and the tablespoon of butter. I know some recipes melt the chocolate first, but I’ve found combining it all at once helps prevent the chocolate from seizing.
Now, for the gentle melt. I microwave the mixture on 50% power in 60-second intervals. After each interval, I take the bowl out and stir vigorously with my spatula, even if it doesn’t look melted yet. The residual heat will do the work. This low-and-slow method is crucial. I made the mistake of using full power once, and the chocolate scorched, creating a grainy, ruined mess. Patience here yields a perfectly smooth, velvety base. Once it’s completely melted and silky, I stir in the vanilla extract and that tiny pinch of salt—it makes the white chocolate flavor sing.
Once the base is smooth and glorious, I fold in most of the dried cranberries, reserving about a quarter cup for the top. I stir gently but thoroughly until the cranberries are evenly distributed throughout the white chocolate river. Then, I quickly pour this beautiful mixture into my prepared pan. I use my spatula to spread it into an even layer, nudging it into the corners. Immediately, I sprinkle the reserved cranberries (and nuts, if using) evenly over the top and gently press them in so they adhere as the fudge sets.(See the next page below to continue…)