My grandmother used to make fudge every December, wrapping little squares in wax paper and tucking them into tins for neighbors. I never thought I’d carry on that tradition until I discovered how simple white chocolate cranberry fudge really is. No candy thermometer, no guessing, just a few ingredients and about 15 minutes of your time.
This white chocolate cranberry fudge recipe delivers creamy, melt-in-your-mouth sweetness with bursts of tart cranberry in every bite. It’s beginner-friendly, requires minimal equipment, and tastes like you spent hours in the kitchen. Whether you’re looking for a quick dessert for holiday gatherings or a homemade gift that actually impresses, this recipe has you covered.
Time: 15 minutes prep + 2 hours chilling
Skill Level: Beginner
Taste Profile: Sweet, creamy, with tart cranberry bursts
Why You’ll Love This White Chocolate Cranberry Fudge
Fudge feels fancy, but it doesn’t have to be complicated. This version uses sweetened condensed milk as the base, which means you skip the tricky sugar stages and temperature monitoring. The white chocolate adds richness without being overly sweet, and the cranberries bring a pop of tartness that cuts through the creaminess perfectly.
I’ve made this for cookie exchanges, office parties, and last-minute gift baskets. Every time, people ask for the recipe. The best part? You probably have most of these ingredients already, and the whole thing comes together in one pot.
If you’re someone who loves pairing sweet and tart flavors, you might also enjoy these peanut butter chocolate swirl brownies or lemon raspberry cream cheese bars.
Ingredients You’ll Need
For the Fudge Base
- 3 cups (510g) white chocolate chips
- 1 can (14 oz/396g) sweetened condensed milk
- 2 tbsp (28g) unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Mix-ins
- 1 cup (120g) dried cranberries, roughly chopped
- 1/4 cup (30g) white chocolate chips (for topping, optional)
Substitutes:
- Can’t find white chocolate chips? Use a white chocolate bar chopped into small pieces.
- Dried cranberries can be swapped with dried cherries or chopped dried strawberries.
- No sweetened condensed milk? This recipe won’t work with regular milk, but you can make your own by simmering whole milk with sugar until thickened.
Equipment Needed
- Medium saucepan
- 8×8 inch baking pan
- Parchment paper
- Wooden spoon or silicone spatula
- Sharp knife (for cutting)
How to Make White Chocolate Cranberry Fudge
Step 1: Prepare Your Pan
Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes lifting the fudge out so much easier later.
Step 2: Melt the Base
In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir continuously with a wooden spoon until everything melts together smoothly. This takes about 5-7 minutes. Don’t rush this step with high heat or the chocolate might seize.
Step 3: Add Flavor
Remove the pan from heat. Stir in vanilla extract and salt until fully combined. The mixture should be glossy and smooth.
Step 4: Fold in Cranberries
Add the chopped dried cranberries to the fudge mixture. Fold gently with a spatula until they’re evenly distributed throughout. Save a small handful for topping if you want.
Step 5: Transfer and Set
Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into the corners. If you saved some cranberries, sprinkle them on top now. Press them down lightly so they stick.
Step 6: Chill
Refrigerate the fudge for at least 2 hours, or until completely firm. I usually make this the night before I need it.
Step 7: Cut and Serve
Lift the fudge out using the parchment paper overhang. Place it on a cutting board and use a sharp knife to cut into 1-inch squares. Wipe the knife between cuts for clean edges.
Visual Cue: The fudge is ready when it no longer jiggles and feels firm to the touch.
Tips for Perfect Fudge Every Time
Temperature matters more than you think. If your kitchen is warm, the fudge might take longer to set. I sometimes pop mine in the freezer for 30 minutes if I’m in a rush, then transfer it to the fridge.
Chopping the cranberries helps them distribute better. Whole ones tend to sink or clump together. I just give them a rough chop, nothing too precise.
Use good quality white chocolate. The cheap stuff often has oils that don’t melt smoothly. I stick with brands that list cocoa butter as an ingredient.
If you’re making this for gifting, cut the fudge into squares and wrap each piece in wax paper or cellophane. Stack them in a decorative tin and you’ve got a homemade gift that looks like it came from a fancy candy shop.
Variations to Try
Swap cranberries for other dried fruits like blueberries, cherries, or chopped apricots. Nuts work beautifully too – try chopped pistachios, almonds, or pecans.
For a cookie-inspired twist, press crushed shortbread or graham crackers into the bottom of the pan before adding the fudge. It adds a nice textural contrast.
Want to make white chocolate cranberry cookies instead? The flavor combination works just as well in cookie form. Add white chocolate chips and dried cranberries to your favorite sugar cookie dough.
How to Store White Chocolate Cranberry Fudge
Keep the fudge in an airtight container in the refrigerator for up to 2 weeks. Layer sheets of parchment paper between the pieces so they don’t stick together.
You can freeze fudge for up to 3 months. Wrap individual squares in plastic wrap, then place them in a freezer-safe container. Thaw in the fridge overnight before serving.
Room temperature storage isn’t ideal because the fudge can soften and lose its shape, especially in warm weather.
Serving Suggestions
This fudge is perfect on its own, but it also shines as part of a dessert spread. I like pairing it with other no-bake treats like no-bake Oreo cheesecake bars for potlucks.
Serve it alongside coffee, hot cocoa, or even a glass of champagne for a festive touch. The sweet-tart combo makes it a surprisingly good match for sparkling wine.
For holiday parties, arrange the fudge squares on a platter with hot cocoa cookies and peppermint chocolate bark. It creates a beautiful, cohesive dessert table without much effort.
Why This Recipe Works
Sweetened condensed milk is the secret weapon here. It’s already sweetened and has a thick consistency, which means the fudge sets up without needing to boil sugar to a specific temperature. This removes the guesswork and makes fudge accessible even if you’ve never made candy before.
White chocolate has a lower melting point than dark chocolate, so it blends smoothly with the condensed milk. The butter adds richness and helps the fudge have a cleaner release from the pan.
Cranberries add more than just flavor. Their tartness balances the sweetness, and their chewy texture contrasts with the smooth fudge. Plus, the red pops against the white, making this visually striking.
Common Questions
Can I use fresh cranberries?
Dried cranberries work best because they don’t add moisture. Fresh or frozen cranberries would make the fudge too wet and prevent it from setting properly.
Why is my fudge grainy?
This usually happens if the chocolate gets too hot or if moisture gets into the mixture. Keep the heat low and make sure all your utensils are completely dry.
Can I double this recipe?
Yes, but use a 9×13 inch pan instead. The cooking time stays the same, but you might need an extra hour of chilling time.
Final Thoughts
Making white chocolate cranberry fudge feels like a small act of love. It’s the kind of recipe that makes your kitchen smell amazing and leaves you with something tangible to share. Whether you’re packing it into gift boxes or sneaking pieces straight from the fridge, it delivers every time.
If you’re looking for more quick and easy desserts, check out the rest of our collection at Tasty Dish Diary. We focus on recipes that work in real kitchens, with real time constraints, and real ingredient availability.
Try this recipe once, and I bet it becomes part of your holiday lineup. Let me know how it turns out – I’d love to hear what you think.
