This White Chocolate Cranberry Fudge is a simple homemade fudge that tastes as delicious as it looks. It’s an easy fudge base that starts with creamy white chocolate and sweetened condensed milk, and can be made in the microwave without a candy thermometer. The dried cranberries and toasted pecans give is an extra crunch of texture, and pop of flavor.
This fudge is the kind of dessert that looks fancy, but actually only takes minutes to make. It’s a foolproof fudge, that is only a handful of ingredients (6 ingredients) and is so easy anyone can make it! This makes it perfect for Christmas parties, cookie trays, or a homemade gift.
The White Chocolate fudge has the perfect balance of sweet from the white chocolate, tang from the cranberries, and nuttiness from the pecans. I’ve made the fudge in the microwave and on the stove top to make sure it turns out every time, sets up just right, and is smooth, creamy, and perfect every time.
Why you’ll Love this Recipe
- So Quick and Easy: Only a few ingredients tossed together, and no candy thermometer needed. You can make this fudge in the microwave or on the stove.
- Pretty Dessert: The bright cranberries, and pecans add a nice contrast of color to the white fudge, making it perfect for Christmas trays.
- Smooth and Creamy: The Sweetened Condensed Milk and White Chocolate melt together to make a totally smooth and creamy fudge.
- Perfect for Gifting: The fudge is easy to make, and slices up beautifully. So its a great option for adding to your cookie trays, or packaging up in cellophane bags and sharing with your friends and neighbors.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this White Chocolate Cranberry Fudge Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- White Chocolate Chips: Use a high quality white chocolate chip, I like Ghiradelli for this.
- Sweetened Condensed Milk: Do not use evaporated milk, this is a thick, sweetened milk found in the baking aisle.
- Vanilla Extract: Adds a little extra flavor to the white chocolate
- Salt: Balances out the sweet flavors
- Dried Cranberries: Adds a tangy flavor and pop of color to the fudge
- Pecans: Adds a nice extra crunch and flavor. Toast the pecans first for the best flavor.
How to make White Chocolate Cranberry Fudge
Step 1: Toast the Pecans. Add the pecans to a skillet over medium heat. Stir the nuts occasionally and toast them until they are toasted on all sides, about 5 minutes. Let them cool at room temperature, then chop into pieces.
Step 2: Melt the Base. Add the white chocolate, and sweetened condensed milk to a microwave safe bowl and microwave in 30 second increments, stirring as much as you can after each until you can stir it smooth. Add in the vanilla and salt and stir them into the mixture.
Step 3: Add in the Mix Ins. Add in the dried cranberries, and chopped nuts and stir them into the fudge until evenly distributed into the white chocolate mixture.
Step 4: Press into the Pan. Spread the mixture into the prepared pan and spread it evenly to the edges and corners. Let the fudge sit at room temperature or in the fridge for a couple of hours until it is set and solidified. Cut into pieces and enjoy!
Tips and Tricks
- Add Orange: Add about 2 TBS of orange zest to the fudge when you’re stirring in the vanilla extract to add an extra festive flavor!
- Try other Nuts: Instead of pecans, try walnuts, pistachios or almonds.
- Make on the Stove: Instead of microwaving the mixture, you can add the white chocolate and condensed milk to a medium pot over medium low heat. Stir until the white chocolate is melted, and remove from the heat and add in the rest.
- Double the Recipe: If you are making this fudge for a Christmas party or for a bunch of Christmas cookie trays, you can easily double the recipe. Pour it into a 9×13 pan instead of a 8 or 9inch square pan. It will be slightly thicker, but you should be able to cut it into at least 54 pieces.
Storage Instructions
You can store the fudge in an airtight container. It can be stored at room temperature or in the fridge for up to 2 weeks. You can also freeze the fudge for it to last longer. Wrap it in plastic wrap, then place it in a freezer safe ziplock bag. It can be frozen for up to 3 months. Let it thaw in the fridge overnight, then enjoy.
This White Chocolate Cranberry Pecan Fudge is a beautiful treat that tastes like Christmas in every bite. It’s creamy, sweet, and perfect for the holidays!
More Fudge Recipes
- Mint Chocolate Fudge
- German Chocolate Fudge
- Caramel Apple Fudge // LMLD
- Rocky Road Fudge // LMLD
- Microwave Peanut Butter Fudge // LMLD
If you try this White Chocolate Cranberry Fudge Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
White Chocolate Cranberry Fudge
Ingredients
- 1 cup Pecans
- 14 oz sweetened condensed milk
- 3 cups White Chocolate Chips
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Dried Cranberries
Instructions
- Line a square baking dish (9x9inches, or 8×8 inches) with parchment paper. Set it aside.
- Add the pecans to a skillet over medium heat. Stir the nuts occasionally and toast them until they are toasted on all sides, about 5 minutes. Let them cool at room temperature, then chop into pieces. 1 cup Pecans
- Add the sweetened condensed milk and white chocolate to a large microwave safe bowl. Microwave in 30 second increments, stirring as much as you can after each until you can stir it smooth. 14 oz sweetened condensed milk, 3 cups White Chocolate Chips
- Add the Vanilla Extract, and Salt and stir it into the mixture until its smooth. 1 tsp Vanilla Extract, 1/4 tsp Salt
- Add in the Dried Cranberries and chopped Pecans and stir them into the mixture until evenly dispersed into the mixture. 1 cup Dried Cranberries
- Spoon the mixture into the prepared pan. Spread it all the way to the edges and corners of the pan until evenly spread.
- Allow the fudge to set for several hours at room temperature till hard, or put the fudge in the fridge for about 2 hours for a quicker set.
- Lift the fudge out of the pan and slice the fudge into pieces, and enjoy.
Notes
- Add Orange: Add about 2 TBS of orange zest to the fudge when you’re stirring in the vanilla extract to add an extra festive flavor!
- Try other Nuts: Instead of pecans, try walnuts, pistachios or almonds.
- Make on the Stove: Instead of microwaving the mixture, you can add the white chocolate and condensed milk to a medium pot over medium low heat. Stir until the white chocolate is melted, and remove from the heat and add in the rest.
- Double the Recipe: If you are making this fudge for a Christmas party or for a bunch of Christmas cookie trays, you can easily double the recipe. Pour it into a 9×13 pan instead of a 8 or 9inch square pan. It will be slightly thicker, but you should be able to cut it into at least 54 pieces.
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