White Chocolate Cranberry Fudge is a creamy, festive holiday treat that combines rich white chocolate with sweet-tart dried cranberries. Every bite offers a smooth, melt-in-your-mouth texture with bright pops of fruit. This fudge looks elegant on Christmas dessert tables and requires only a few simple ingredients. Because it is a no-bake recipe, it comes together quickly without any complicated steps or thermometers. The contrast of velvety white chocolate and chewy cranberries creates a perfect balance of sweetness. This fudge also makes an excellent homemade gift that feels gourmet yet takes less than 10 minutes to prepare.
Why You’ll Love This White Chocolate Cranberry Fudge
The fudge is smooth and creamy. The cranberries add tartness. The recipe is simple. The ingredients are minimal. The texture is rich. The flavor is festive. The fudge sets quickly. Kids enjoy the sweetness. Adults appreciate the balance. In addition, it looks beautiful on dessert trays.
Why You Should Try This Recipe
You should try this recipe if you enjoy easy holiday desserts that taste impressive. This fudge requires no candy-making skills and no special equipment. The cranberries add both texture and color, making each square look polished and seasonal. Because this recipe is fast and reliable, it is perfect for busy holiday weeks. The fudge stores well and packs nicely for gifting, cookie exchanges, and party trays.
Ingredients You’ll Need
Main Ingredients
3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1 cup dried cranberries
¼ teaspoon salt
Optional Add-Ins
Chopped pistachios
Orange zest
Almond extract
White chocolate drizzle
Holiday sprinkles
How to Make This White Chocolate Cranberry Fudge
1. Prepare the Pan
Line an 8×8-inch baking dish with parchment paper. Leave overhang on the sides to make lifting easier.
2. Melt the Chocolate
Add white chocolate chips and sweetened condensed milk to a saucepan. Heat on low. Stir continuously until the mixture becomes smooth and glossy. Do not let it scorch.
3. Add Vanilla and Salt
Remove the pan from heat. Add vanilla extract and salt. Stir until well mixed.
4. Fold in the Cranberries
Add dried cranberries to the warm fudge mixture. Stir gently so they distribute evenly.
5. Pour into the Pan
Spread the mixture into the lined dish. Smooth the top with a spatula. Make sure the fudge sits evenly in the pan.
6. Chill the Fudge
Refrigerate for 2–3 hours or until fully set. Chilling helps the fudge firm up without drying out.
7. Slice and Serve
Lift the fudge out of the pan using the parchment overhang. Cut into small squares and serve chilled for the best texture.
Nutritional Information (Estimated per square)
Calories: 140
Fat: 6g
Carbs: 20g
Sugar: 19g
Protein: 1g
Sodium: 35mg
Tips for the Best White Chocolate Cranberry Fudge
Use good-quality white chocolate for the smoothest results. Melt the mixture on low heat to avoid burning. Stir constantly so the chocolate does not clump. Add the cranberries while the mixture is warm so they blend evenly. Line the pan with parchment paper to ensure easy removal. Chill until completely firm before cutting. Wipe the knife between slices for clean edges. Add pistachios for color and crunch if you want extra texture.
Variations & Substitutions
Add chopped pistachios for green holiday contrast. Use dried cherries instead of cranberries. Add orange zest for a citrus twist. Replace vanilla with almond extract. Drizzle melted white chocolate on top for decoration. Add mini marshmallows for a fluffier texture.
What to Serve with White Chocolate Cranberry Fudge
Serve with hot cocoa, peppermint coffee, or Christmas tea. Add small squares to dessert boards, cookie trays, and edible gift boxes. Pair with gingerbread cookies, brownies, or snowball cookies. It also fits beautifully on winter party dessert spreads.
Common Mistakes to Avoid
Do not overheat the white chocolate. Avoid using old or stale cranberries. Do not skip parchment paper or removal becomes difficult. Avoid adding liquids to the mixture. Do not chop the fudge before it sets completely. Avoid storing in warm places or the fudge will soften.
Storing Tips for the Recipe
Store fudge in an airtight container in the refrigerator for up to one week. Freeze for up to two months. Separate layers with parchment. Thaw in the refrigerator before serving. Keep chilled to maintain clean slices and perfect texture.
Conclusion
White Chocolate Cranberry Fudge is creamy, festive, and incredibly easy to make. The rich sweetness of white chocolate pairs beautifully with the tangy cranberries, creating a holiday treat that is elegant and flavorful. Whether you serve it at Christmas parties or package it as a thoughtful homemade gift, this fudge is sure to become a seasonal favorite.
10 Recipe FAQ’s
1. Can I use evaporated milk? No, sweetened condensed milk is required.
2. Can I use fresh cranberries? No, they release too much moisture.
3. Can I use almond bark? Yes, it melts easily and works well.
4. Why did my fudge turn grainy? The chocolate may have overheated.
5. Can I freeze the fudge? Yes, freeze for two months.
6. How long does it take to set? About 2–3 hours in the refrigerator.
7. Can I add nuts? Yes, pistachios pair beautifully with cranberries.
8. Can I make this ahead? Yes, prepare 2–3 days in advance.
9. Why is my fudge too soft? It may need more chilling time.
10. What chocolate works best? High-quality white chocolate melts smoothly.