Easiest Creamy White Chocolate Cranberry Fudge
Make this simple, no-bake white chocolate cranberry fudge. It uses few ingredients and creates a rich, melt-in-your-mouth texture perfect for holiday gifting or quick sweet treats.
- Prep Time: 10 min
- Cook Time: 2 min
- Total Time: 2 hours 12 min
- Yield: 36 fudge squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 3 cups white chocolate chips
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
- Place the white chocolate chips in a large, microwave-safe bowl.
- Pour the sweetened condensed milk over the white chocolate chips.
- Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth and melted. This usually takes 1 to 2 minutes total. Be careful not to overheat the chocolate.
- Stir in the vanilla extract, salt, and dried cranberries until the cranberries are evenly distributed throughout the fudge base.
- Pour the fudge mixture into the prepared pan and spread it evenly using a spatula.
- Refrigerate for at least 2 hours, or until the fudge is firm enough to cut.
- Use the parchment overhang to lift the fudge from the pan. Place it on a cutting board and cut into small squares.
Notes
- For the smoothest melt, use a fresh bag of white chocolate chips. Older chips may cause the mixture to seize.
- If you prefer a slightly tangier flavor, you can lightly chop the dried cranberries before mixing them in.
- This fudge is excellent for making ahead and storing in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 square
- Calories: 145
- Sugar: 18g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg