This Cranberry White Chocolate Fudge is creamy, sweet, and indulgent! Made with 6 simple ingredients and less than 10 minutes of hands-on time, it’s perfect for making during the busy holiday season!
‘Tis the season for easy, gift-able treats like this Cranberry White Chocolate Fudge!
I love giving fudge as an edible gift during the Christmas holiday, especially when it comes together as quickly as this one.
You can easily make a double or triple batch of this white fudge (or mix up the flavors a bit with my Peanut Butter Chocolate Fudge with Pretzels) and have a variety to offer for cookie boxes potluck platters!
You can mix and match the dried fruit and nuts according to your tastes, but I love the vivid pops of red and green in this white fudge. It’s so festive!
For more sweet treats that would be great as a holiday gift, try my Soft Molasses Cookies Recipe, Chocolate Peppermint Icebox Cookies, this Easy Mint Chocolate Truffles Recipe, jars of my Easy Candied Nuts Recipe, or something from my 31 Best Christmas Cookie Recipes!
- White Chocolate: use your favorite kind of white chocolate here, and a good quality white chocolate for the best results.
- Sweetened Condensed Milk: this is the sweet base of our creamy fudge. Use your favorite brand.
- Butter: use salted butter to enhance the flavors, or add a dash of salt to the mixture if you only have unsalted butter.
- Vanilla: vanilla extract adds a subtle warmth and works well with the sweet flavors in fudge.
- Cranberries: use dried cranberries for this recipe to add flavor and texture. Other dried fruit also works well!
- Pistachios: I love using pistachios in this fudge recipe, as they work well with white chocolate. You can swap them with any kind of chopped nuts you enjoy.
How to Make Easy White Chocolate Cranberry Fudge
This recipe comes together quickly! Full instructions are included in the recipe card below.
- Mix chocolate, milk, butter, and vanilla: Combine chocolate, condensed milk, butter, and vanilla in a microwave-safe bowl. Alternate between microwaving it and stirring it until smooth.
- Add mix-ins, put in a dish, and chill: Stir in the cranberries and pistachios and spread into a prepared pan or dish. Refrigerate until set, a few hours or overnight.
- Slice and serve: Slice into small squares and serve!
White Chocolate Cranberry Pistachio Fudge FAQs
Store your Cranberry White Chocolate Fudge at room temperature in an air-tight container for 1-2 weeks, or in the fridge for 3-4 weeks.
Fudge freezes really well, simply cover the dish in plastic wrap or aluminum foil, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving. You may want to put some parchment paper between any layers of fudge to keep them from sticking together when they defrost.
Tips and Notes
- Double boiler. You can use a double boiler rather than the microwave to melt your ingredients together if you prefer, but it will take a little longer.
- Rubber Spatula. You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
- Garnish. Press extra cranberries or nuts into the top of the fudge before chilling it for more flavor and a better presentation.
- Gifting your fudge. If you’re planning to gift your fudge for the holidays, I’d recommend lining a cute holiday tin, box, or bag with colorful tissue paper and then parchment paper before putting the fudge in it. This will keep the fudge freshest and also look great!
White Chocolate Cranberry Fudge Recipe Variations
- Add-ins. Add in some white chocolate chips, sprinkles (festive ones for Christmas time!), or even some orange zest. They’ll add more flavor, texture, and color, or match your special occasion!
- Try other flavor combinations. Make your own flavor of fudge to satisfy your sweet tooth. Simply change the kind of chocolate, dried fruit, and nuts you use in it. Try milk chocolate with raisins and peanuts, or dark chocolate with dried cherries and chopped almonds!
More Easy Christmas Desserts To Try
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Cranberry White Chocolate Fudge
- 3 cups chopped white chocolate (about 400 grams)
- 1 can sweetened condensed milk (14 oz or 300 ml)
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ½ cup chopped pistachios or another nut if desired
- In a large bowl, combine chocolate, condensed milk, butter and vanilla. Microwave on high in 45 second intervals, stirring well each time, just until smooth.
- Stir in the cranberries and pistachios, pour mixture into an 8×8” square pan (I like to line mine with parchment paper) and spread it into an even layer. Refrigerate until set, a few hours or overnight.
- Slice into square and serve.
Ingredients and Substitutions:
- White Chocolate: any kind of chocolate will work here! Use dark or milk chocolate if you prefer, or any flavor of chocolate chips.
- Cranberries: I love dried cranberries and white chocolate, but you can swap for raisins, dried blueberries, goji berries, or another dried fruit that is chopped into small pieces.
- Nuts: any nuts, or no nuts, will work just fine! Chop them into small pieces if you are using almonds, pecans, or walnuts.
- Store: You can store Cranberry White Chocolate Fudge at room temperature in an airtight container for 1-2 weeks, in the fridge for 3-4 weeks.
- Freeze: Fudge freezes really well, simply cover the dish in plastic wrap, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving.
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