Classic White Chocolate Cranberry Fudge
This classic white chocolate cranberry fudge is a delightful treat that's easy to make and perfect for holidays or gifting. It features a creamy white chocolate base studded with chewy dried cranberries.
Equipment
- 8x8 inch square baking dish
- parchment paper
- medium-sized saucepan
- heatproof bowl (if using double boiler)
- spatula
- sharp knife
Ingredients
Fudge Base
- 24 ounces White chocolate chips good quality
- 1 can Sweetened condensed milk 14-ounce
- 1/4 cup Unsalted butter
Mix-ins
- 1 cup Dried cranberries
- 1/4 teaspoon Salt optional, but recommended
Instructions
Preparation
- Lightly grease an 8x8 inch square baking dish with butter or cooking spray, then line it with parchment paper, leaving an overhang on the sides.
Cooking
- Combine white chocolate chips, sweetened condensed milk, and butter in a saucepan or double boiler, stirring constantly over low to medium heat until smooth.
- Alternatively, microwave the mixture in 30-second intervals, stirring after each, until it becomes smooth.
- Remove the smooth fudge base from heat and gently fold in the dried cranberries and optional salt until evenly distributed.
Finishing
- Pour the fudge mixture into the prepared baking dish and use a spatula to spread it evenly.
- Refrigerate for at least 2-3 hours, or until completely firm, or freeze for 30-45 minutes for quicker setting.
- Lift the firm fudge from the pan using the parchment paper overhang, place on a cutting board, and cut into 1-inch squares with a sharp knife, warming the knife between cuts for clean results.
Notes
For best results, use good quality white chocolate chips as they melt more smoothly and provide a better flavor. Ensure the fudge is completely chilled before cutting to get clean, neat squares.