Cranberry White Chocolate Fudge Recipe

Ready to transform your holiday dessert game? Cranberry white chocolate fudge isn't just another sweet treat—it's a culinary adventure waiting to happen in your kitchen. You'll discover how simple ingredients can create a stunning confection that'll impress family and friends. Whether you're a novice baker or a seasoned pro, this recipe promises a foolproof path to creamy, tart-sweet perfection. Curious how a few basic steps can elevate your dessert skills? Stick around, and you'll unlock the secrets to making an irresistible fudge that'll become your new signature dish.

Recipe Highlights

• Combine 3 cups white chocolate chips and a 14 oz can of sweetened condensed milk over low heat, stirring continuously until smooth.
• Add 1 teaspoon vanilla extract and 1/4 teaspoon salt to the melted chocolate mixture for enhanced flavor complexity.
• Fold in 1 cup of dried cranberries evenly throughout the fudge mixture to distribute tartness and texture.
• Pour the mixture into an 8-inch square pan lined with parchment paper, ensuring an even, smooth surface.
• Refrigerate the fudge for a minimum of 4 hours or overnight, then cut into uniform squares for serving.

History

Fudge's sweet journey traces back to the late 19th century in Baltimore, Maryland, where it first emerged as a delightful culinary accident. You'll discover that women's colleges played a crucial role in spreading this confectionery marvel, with students experimenting in small batches during social gatherings.

The original fudge was a simple combination of sugar, butter, and milk, carefully heated to create a smooth, creamy texture.

Key historical highlights include:

• 1886: First documented fudge recipe
• Women's colleges became fudge innovation centers
• Traditional recipes used basic ingredients
• Chocolate variations emerged in early 20th century

As fudge evolved, confectioners began incorporating diverse ingredients like nuts, fruits, and specialty chocolates.

You'll appreciate how this beloved treat transformed from a modest college-created dessert to a beloved holiday staple with endless flavor possibilities.

Recipe

Cranberry White Chocolate Fudge is a delightful holiday treat that combines the sweet smoothness of white chocolate with the tart pop of dried cranberries. This easy-to-make dessert requires minimal ingredients and no specialized cooking equipment, making it accessible for home cooks of all skill levels.

Unlike traditional fudge recipes that can be intimidating, this version simplifies the process while still delivering a professional-looking and delicious result. The creamy white chocolate base provides a rich backdrop for the bright, tangy cranberries, creating a balanced and elegant confection.

Ingredients:

• 3 cups white chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 cup dried cranberries
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Begin by preparing an 8-inch square pan, lining it completely with parchment paper to ensure easy removal of the fudge once set. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk, stirring constantly to prevent scorching and ensure a smooth, even melt.

Once the mixture is completely smooth and combined, remove from heat and stir in the vanilla extract and salt until well incorporated. Gently fold in the dried cranberries, distributing them evenly throughout the fudge mixture.

Pour the mixture into the prepared pan, using a spatula to spread it evenly and create a smooth top. For best results, refrigerate the fudge for at least 4 hours or overnight until completely firm.

When set, lift the fudge out using the parchment paper and cut into squares of desired size. If the cranberries are particularly large, consider chopping them before adding to ensure even distribution and easier cutting.

Cooking Steps

You'll start by prepping your 8-inch pan with parchment paper, creating a smooth surface for your fudge to set.

Next, you'll gently melt the white chocolate chips with sweetened condensed milk, stirring constantly to achieve a silky, uniform mixture that's free from lumps.

Once your base is smooth, you'll fold in the vanilla, salt, and cranberries, transforming simple ingredients into a creamy, tart-sweet confection that'll impress your friends and family.

Step 1. Line 8-Inch Pan

Before beginning your fudge preparation, grab an 8-inch square baking pan and a sheet of parchment paper to create the perfect non-stick surface.

Position the parchment paper so it drapes over two opposite sides of the pan, creating easy lifting handles:

• Center the paper carefully
• Press down gently to smooth wrinkles
• Allow slight overhang on sides

Ensure the parchment fits snugly against the pan's interior, eliminating air pockets that could disrupt your fudge's smooth finish.

Smooth out any creases with your fingers, creating a flat, even surface that'll help your fudge set perfectly.

The overhang isn't just decorative—it's important because it'll help you effortlessly remove the finished fudge without breaking or crumbling the delicate confection.

This simple preparation step transforms your basic baking pan into a professional-grade fudge mold.

Step 2. Melt Chocolate With Milk

While melting chocolate and milk together might seem intimidating, it's actually a straightforward process that requires gentle heat and constant attention. You'll want to use low heat to prevent scorching the delicate white chocolate chips and sweetened condensed milk.

Key steps for successful melting:

• Choose a medium saucepan with heavy bottom
• Set heat to lowest possible setting
• Stir continuously with a silicone spatula
• Watch for smooth, glossy consistency

Keep your movements slow and deliberate, maintaining steady contact between the spatula and pan bottom. The mixture will transform from distinct ingredients to a cohesive, creamy blend.

You'll know you're done when no visible chip fragments remain and the texture looks uniform and luxurious. Avoid walking away during this process, as chocolate can burn quickly and ruin your entire batch of fudge.

Step 3. Add Vanilla and Salt

Once the white chocolate and condensed milk have melted into a smooth, glossy mixture, you're ready to enhance the fudge's flavor profile with vanilla extract and salt.

Add the vanilla extract, using a precise teaspoon to measure the golden liquid carefully. Stir gently but thoroughly, ensuring the extract distributes evenly throughout the creamy base.

Next, sprinkle in the salt, which might seem counterintuitive but will actually:

• Amplify the sweetness
• Balance the overall flavor
• Create depth in the fudge's taste

The salt's subtle enhancement works like a culinary magic trick, transforming an already delicious mixture into something truly memorable.

Use fine salt for the most uniform distribution, whisking it smoothly into the warm chocolate mixture until completely incorporated.

Step 4. Fold Cranberries Into Mixture

Gently tumble the dried cranberries into your warm white chocolate mixture, transforming the creamy base into a festive canvas of flavor and color.

Use a silicone spatula to fold the cranberries evenly, ensuring each bite will have a burst of tart fruit. Key folding techniques matter:

• Slice larger cranberries into smaller pieces
• Distribute fruit gently to prevent clumping
• Fold in thirds, turning the mixture slowly
• Use light, sweeping motions

Watch for visual cues that indicate perfect incorporation: cranberries should be suspended throughout, not sinking or clustering at the bottom.

The mixture will develop a speckled, ruby-flecked appearance, signaling you've achieved optimal distribution. Aim for a uniform look that promises consistent flavor in every square of fudge.

Step 5. Pour Into Prepared Pan

After carefully folding the cranberries into your white chocolate mixture, you'll want to transfer the fudge to your prepared pan with precision.

Use a silicone spatula to scrape every last bit of the creamy mixture, ensuring maximum flavor distribution. Gently spread the fudge across the parchment-lined 8-inch square pan, paying close attention to:

• Even coverage along all edges
• Smooth, level surface
• No air pockets or uneven spots

Work methodically, using the spatula to guide the mixture into corners and create a uniform thickness.

Press lightly to compact the fudge, eliminating potential gaps. The goal is a smooth, professional-looking surface that will set beautifully in the refrigerator.

Take your time with this step – precision now means picture-perfect fudge later.

Final Thoughts

Because homemade fudge can seem intimidating, this cranberry white chocolate version demystifies the candy-making process and proves that delicious treats are within everyone's reach.

You'll find that creating this fudge requires minimal skills but delivers maximum flavor, transforming simple ingredients into an impressive dessert. The key is patience during melting and precise folding of cranberries to ensure even distribution.

Don't rush the cooling process; those 4 hours in the refrigerator are crucial for achieving the perfect texture. When serving, let the fudge sit at room temperature briefly to soften slightly, which enhances its creamy consistency.