White Chocolate Cranberry Fudge
This White Chocolate Cranberry Fudge recipe tastes just like the holidays in candy form. The creamy White Chocolate flavor really shines through and is perfectly paired with the delicious tartness of the cranberries.
We love this White Chocolate Cranberry Fudge recipe because it is a bite-sized taste of the holidays in candy form. The creamy White Chocolate flavor really shines through and is perfectly paired with the delicious tartness of the cranberries. This fudge recipe is so yummy and so easy to make. No candy thermometer is required and it turns out perfectly every time you make it. Merry Christmas from our family to yours!
Ingredients You Will Need
Cooking Instructions
Step 1: Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan.
Step 2: Heat the ingredient on medium-low heat until the white chocolate chips are melted. Stir continuously during the melting process.
Step 3: Take off the heat and add the Vanilla Extract. Stir until combined.
Step 4: Add the chopped cranberries to the bowl.
Step 5: Fold the cranberries into the fudge mixture.
Step 6: Line an 8×8″ baking pan with parchment paper.
Step 7: Pour the fudge mixture into the pan.
Step 8: Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
Serving and Storage Instructions
Step 9: Remove from the refrigerator and cut into individual pieces. Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.
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White Chocolate Cranberry Fudge
This White Chocolate Cranberry Fudge recipe tastes just like the holidays in candy form. The White Chocolate flavor shines through and is perfectly paired with the deliciously tart cranberries.
Ingredients
- 2 bags White Chocolate Chips
- 1 can Sweetened Condensed Milk (14 oz.)
- 2 teaspoons Vanilla Extract
- 1 1/2 cups Dried Cranberries (Chopped)
- Sparkling Sugar (Optional)
Instructions
- You will need 1 1/2 cups of Dried Cranberries for the fudge. We used a sharp knife and gave the cranberries a rough chop.
- Add the White Chocolate Chips and the Sweetened Condensed Milk to a medium saucepan.
- Heat the ingredient on medium-low heat until the white chocolate chips are melted. Stir continuously during the melting process.
- Take off the heat and add the Vanilla Extract. Stir until combined.
- Add the Cranberries and fold them together.
- Line an 8×8″ baking pan with parchment paper.
- Pour the fudge mixture into the pan.
- Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the fudge.
- Sprinkle the top of Sparkling Sugar (optional)
- Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
Notes
Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
