White Chocolate Cranberry Fudge Recipe
This creamy white chocolate cranberry fudge recipe is rich, sweet, and perfectly balanced with tart pops of dried cranberries. It comes together in just minutes and makes an easy, festive treat for holidays, gifts, or snacking all year long.
Ingredients
3 cups white baking chips
1 (14 oz.) can sweetened condensed milk
2 Tbsp. butter (optional, for extra creaminess)
1 (6 oz.) package dried cranberries
Instructions
- Line an 8×8-inch baking pan with parchment paper, allowing extra overhang for easy lifting. Lightly grease with cooking spray or butter.
- In a microwave-safe bowl, combine white chips, sweetened condensed milk, and butter (if using).
- Microwave in 30-second intervals, stirring well after each round, until smooth and fully melted. Be careful not to overheat and scorch the chips—if it is almost melted, stirring will usually be enough.
- Stir in 1/2 of the dried cranberries.
- Spread the mixture evenly into the prepared pan and smooth the top.
- Sprinkle the remaining cranberries evenly over the fudge and gently press them in so they stick.
- Refrigerate until firm, then lift the fudge out by the parchment and cut into squares.
Notes
Storage
- Store covered in the refrigerator up to 2 weeks.
- Freeze up to 3 months; thaw in the fridge before serving.
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Optional Add-Ins & Variations
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Zest it up: Add 1–2 tsp orange zest for a festive citrus flavor.
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Crunch: Stir in ½ cup chopped pistachios, almonds, or pecans.
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Holiday swirl: Add a drizzle of melted dark chocolate on top.
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Flavor boost: Stir in ½ tsp vanilla or almond extract.
