Description
White chocolate cranberry fudge is a creamy, festive, and indulgent treat that combines the rich sweetness of white chocolate with the tart, fruity bite of dried cranberries. The fudge is made by melting white chocolate and combining it with sweetened condensed milk, butter, and vanilla extract to create a smooth, velvety base. Dried cranberries are then folded into the mixture, adding a pop of tartness and a chewy texture that contrasts beautifully with the smoothness of the white chocolate. The fudge is poured into a pan and chilled until it sets into a firm, sliceable texture. Often, it’s cut into small squares or bars, making it perfect for gifting, holiday dessert trays, or as an easy treat to enjoy at any time. The combination of the rich, creamy white chocolate with the slight tang of cranberries offers a wonderful balance of flavors and a festive touch, ideal for winter holidays like Christmas.
Ingredients
- 3 cups white chocolate chips: The base for this creamy fudge. Choose a high-quality white chocolate for the best flavor and texture.
- 1 can (14 ounces) sweetened condensed milk: This rich and sweet liquid will help bind the ingredients together and give the fudge its smooth texture.
- 1 tablespoon unsalted butter: Adds richness and helps achieve the perfect consistency.
- 1/2 teaspoon vanilla extract: Enhances the flavor of the white chocolate and adds a subtle warmth to the fudge.
- 1 cup dried cranberries: These add a tart and chewy contrast to the creamy white chocolate. They’re the perfect complement to the sweetness of the fudge.
- Optional: 1/2 cup chopped pistachios or almonds: For a nutty crunch and extra flavor. This step is optional but adds texture and richness to the fudge.
- Optional: 1/4 teaspoon sea salt: A sprinkle of sea salt on top adds a nice balance to the sweetness.
Instructions
Step 1: Prepare the Pan
Start by lining an 8×8-inch square baking pan with parchment paper or foil. This will ensure that your fudge can be easily removed from the pan once it’s set. You can lightly grease the lining for extra assurance that the fudge won’t stick.
Step 2: Melt the White Chocolate
In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter. Place the saucepan over low to medium heat, stirring continuously until the white chocolate is fully melted and smooth. Be careful not to overheat the mixture, as white chocolate can burn quickly. If you have a double boiler, you can use it for even heat distribution.
Once the mixture is smooth and creamy, remove it from the heat and stir in the vanilla extract. The vanilla will enhance the flavor of the fudge and give it a lovely aromatic note.
Step 3: Fold in the Cranberries (and Nuts)
After the white chocolate mixture is fully melted and smooth, fold in the dried cranberries. If you’re using nuts, add them at this point as well. Gently stir until the cranberries and nuts are evenly distributed throughout the fudge mixture.
Step 4: Pour the Mixture into the Pan
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Press down gently to smooth the top and ensure an even layer. If desired, sprinkle a little sea salt on top of the fudge to add a touch of contrast to the sweetness.
Step 5: Chill the Fudge
Place the pan in the refrigerator and let the fudge set for at least 2 hours, or until it is firm to the touch. If you’re in a hurry, you can place the fudge in the freezer for 30-45 minutes to speed up the process.
Step 6: Cut and Serve
Once the fudge has chilled and set, remove it from the pan and cut it into small squares. The fudge should be firm but creamy with a smooth texture. Serve immediately, or store the fudge in an airtight container for up to 1 week. You can also wrap individual pieces in wax paper for gifting.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
Nutrition
- Calories: 200 kcal
- Fat: 10g
- Carbohydrates: 27g
- Protein: 1g