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I started making this fudge when I needed a last-minute treat for my daughter's holiday bake sale. Now it's my go-to December recipe! The white chocolate and cranberries look like a snowy winter wonderland, and it's so easy my kids can help make it. Every time I bring it to a party, someone asks for the recipe they can't believe it only takes a few ingredients and no fancy candy thermometer!
You're Gonna Love Making This
What's great about this fudge is how quick it comes together. Just zap everything in the microwave no candy thermometer needed! I love that I usually have most of these things in my pantry already. Plus the white and red colors look so pretty on a holiday plate. My neighbor who hates baking even makes this she says it's foolproof!
Grab These From The Store
- White Chocolate Chips: Three whole cups get the good ones they melt better
- Sweetened Condensed Milk: One can this makes everything creamy and smooth
- Dried Cranberries: About three-quarters cup I sometimes add extra because we love them
- Vanilla: Just a splash makes everything taste better
- Salt: A tiny pinch balances out the sweetness
- Sugar Sprinkles: If you want it extra sparkly my kids insist on these!
Let's Make Some Fudge
- First Things First
- Line your pan with parchment leave some hanging over the sides it makes getting the fudge out so much easier later.
- Melting Magic
- Throw your chocolate and condensed milk in a bowl pop it in the microwave for a minute. Give it a good stir then back in for little bursts until it's all melty and smooth.
- Add The Good Stuff
- Mix in your vanilla salt and those pretty cranberries. I like swirling it around to make sure every bite gets some fruit.
- The Fun Part
- Pour it all in your pan smooth it out nice and even. My kids love sprinkling the sugar on top makes it look like sparkly snow!
- Waiting Game
- Now comes the hard part waiting for it to set. I stick mine in the fridge because I'm not very patient!
Kitchen Tricks I've Learned
Watch that chocolate like a hawk in the microwave it can burn so fast! I always chop my cranberries a bit if they're really big helps them spread out better. And don't skip the parchment paper trust me on this one trying to get fudge out of a plain pan is no fun at all!
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Make It Your Own
Sometimes I use dried cherries instead of cranberries so good! Or toss in some chopped nuts for crunch. Last Christmas I swirled some red food coloring through the top made it look like a candy cane. My friend adds crushed peppermint on top says it's like a winter wonderland in your mouth.
Perfect For Sharing
This fudge makes such cute gifts! I cut it into squares put them in little boxes with ribbon everyone thinks I spent hours making it. It's perfect for cookie swaps too because it's not actually a cookie different from what everyone else brings. Plus it looks so festive on a holiday dessert table.
Keeping It Fresh
Keep your fudge in a container on the counter it'll stay good for about a week if it lasts that long! You can pop it in the fridge too but I like it better at room temp. Just keep it away from heat or sunlight or you'll end up with white chocolate soup instead of fudge!
Frequently Asked Questions
- → Why line the pan with parchment?
Parchment paper helps lift the fudge out easily and prevents sticking. Make sure it overhangs the sides for easy removal.
- → Can I use fresh cranberries?
Stick with dried cranberries. Fresh ones have too much moisture and will affect the fudge's texture and setting ability.
- → Why isn't my chocolate melting smoothly?
Microwave in short bursts and stir well between each. The residual heat often continues melting the chocolate and prevents overheating.
- → How do I get clean cuts?
Let fudge cool completely. Use a sharp knife warmed under hot water and wiped dry between cuts for smooth edges.
- → Why add salt to sweet fudge?
A pinch of salt enhances the sweetness and brings out the flavors of both the white chocolate and cranberries.