Cranberry White Chocolate Fudge

Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 8

Chill Time: 3

Total Time: 3 8

Servings: servings

Calories: 217cal

Author: Ashley Fehr

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!

Print Recipe

Ingredients

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

Instructions

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 8x8” 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.

Notes

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.

Storage:

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.

Nutrition