Easy White Chocolate Cranberry Fudge
Creamy white chocolate fudge dotted with tart cranberries and a whisper of orange. No candy thermometer needed.
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Servings:
Ingredients
Main Ingredients
- 18 oz white chocolate chips
- 14 oz sweetened condensed milk
- 2 tbsp unsalted butter cut into pieces
- 1 tsp vanilla extract
- 0.125 tsp fine sea salt
- 0.75 cup dried cranberries, roughly chopped divided; reserve a small handful for topping
- 1 tsp fresh orange zest optional but recommended
- 0.5 cup chopped pistachios or almonds optional; plus extra for topping
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang for lifting.
- Chop the cranberries and nuts, if using. Pat cranberries dry with a paper towel.
- Combine white chocolate, condensed milk, and butter in a heavy saucepan.
- Warm over low heat, stirring constantly, until almost melted and smooth.
- Remove from heat. Stir in vanilla, salt, and orange zest until glossy.
- Fold in most cranberries and nuts, keeping a little for the top.
- Spread fudge into the pan. Tap gently to level and release air.
- Scatter reserved cranberries and nuts over the surface. Press lightly to adhere.
- Chill until firm, about 2 to 3 hours. Lift out and cut into squares.
Notes
Variation: Swap pistachios for toasted almonds, or add 1/4 tsp almond extract. Storage: Keep tightly covered in the fridge up to 2 weeks or freeze for 2 months. For cleaner cuts, warm the knife under hot water and wipe between slices.
This recipe is an original creation inspired by classic Easy White Chocolate Cranberry Fudge flavors. All ingredient ratios and instructions are independently developed.