White Chocolate Cranberry Fudge Recipe

If you need a festive sweet that delivers big flavor with minimal effort, this white chocolate cranberry fudge is your new shortcut dessert hero. It’s perfect for busy weeknights, last-minute gifting, or when you want something pretty and crowd-pleasing without turning on the oven. Make it today because it takes about 10 minutes of hands-on time and sets up beautifully into creamy, sliceable squares that look bakery-level.

• Total time: about 2 hours including chilling (10 minutes active)
• Main flavors/textures: creamy white chocolate, tart chewy cranberries, a hint of vanilla, buttery smooth melt-in-your-mouth fudge
• Why this version works: sweetened condensed milk base guarantees a silky set without a candy thermometer, while a small knob of butter plus a pinch of salt balance sweetness and keep the texture lush.

Recipe Highlights

• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 2 hours 15 minutes (includes chilling)
• Servings: 25 squares (about 8–10 people)
• Difficulty: Easy

Why You’ll Love This White Chocolate Cranberry Fudge Recipe

• Ready fast: only 10 minutes of prep and stovetop melting, then the fridge does the rest.
• Flavor pop: the tart dried cranberries cut through the rich, creamy white chocolate so it never tastes cloying.
• No-fuss method: one pot, no candy thermometer, and pantry-friendly ingredients.
• Family-friendly: not too hard, not too sticky—easy for kids to help stir and sprinkle.

Key Ingredients

• White chocolate chips (or chopped bars): Choose good-quality white chocolate made with cocoa butter for the best melt and flavor. Chips are convenient; chopped baking bars often melt even silkier. If using bars, chop finely so they melt quickly.
• Sweetened condensed milk: The set-it-and-forget-it base that makes this fudge foolproof and ultra-creamy. Do not substitute evaporated milk—your fudge won’t set the same way.
• Unsalted butter: Just a tablespoon adds gloss, softer bite, and helps prevent graininess. Salted butter works—just reduce the added salt slightly.
• Vanilla extract: Rounds out the sweetness and adds warm bakery notes. Almond extract is a fun twist—use 1/4 teaspoon since it’s potent.
• Dried cranberries: Their tart chew balances the sweet base and adds gorgeous ruby flecks. Chop roughly for more even distribution.
• Kosher salt: A pinch keeps the sweetness in check and brightens the vanilla.

See the recipe card below for a complete ingredient list with exact measurements.

How to Make White Chocolate Cranberry Fudge Recipe

Line and prep the pan

• Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly mist or butter the parchment so the fudge releases cleanly. Success looks like snug parchment with crisp corners for neat squares.

Melt the base gently

• In a medium heavy-bottomed saucepan over low heat, add white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a silicone spatula for 1–2 minutes until 75–80% melted and glossy. Visual cue: small soft lumps remaining—don’t wait for total smoothness on heat.

Finish off-heat

• Remove from heat. Stir in vanilla and salt. Keep stirring 30–60 seconds until completely smooth and thick like satin frosting. The residual heat finishes melting without scorching.

Fold in cranberries

• Stir in the chopped dried cranberries until evenly distributed. Tip: reserve a small handful for the top so each square looks jewel-studded.

Pan, level, and top

• Scrape the mixture into the lined pan. Smooth the surface with an offset spatula, pressing into corners. Sprinkle the reserved cranberries on top and gently press so they adhere. Success cue: an even, flat surface with cranberries peeking through.

Chill to set, then slice

• Refrigerate uncovered for 2 hours (or 45–60 minutes in the freezer), until firm to the touch but not rock hard. Lift using parchment, place on a cutting board, and cut into 25 squares with a warm, dry chef’s knife. Wipe and re-warm the blade between cuts for clean edges.

Pro Tips for Perfect Results

• Low and slow heat: White chocolate scorches fast. Keep heat on low and pull off the burner when it’s mostly melted—the carryover heat does the rest.
• Dry bowl and tools: Any water can seize the chocolate. Make sure spatulas, bowls, and the pan are completely dry.
• Don’t over-stir once smooth: After it’s glossy and combined, fold gently to avoid introducing excess air which can cause bubbles.
• Warm knife, clean cuts: Dip the knife in hot water, wipe dry, and slice. Repeat for sharp, bakery-style squares.
• Balance sweetness: A small pinch of salt is not optional here—it makes the white chocolate cranberry fudge taste round and complex, not just sweet.

Storage and Reheating

• Room temperature: Up to 2 days in a cool, dry spot in an airtight container with parchment between layers. If your kitchen is warm, move to the fridge.
• Refrigerate: Store up to 2 weeks in an airtight container. Texture stays dense and creamy.
• Freeze: Up to 3 months. Wrap the slab (or individual pieces) tightly in plastic, then foil, and freeze in a freezer bag. Thaw in the fridge overnight to prevent condensation.
• Reheating: Fudge isn’t reheated like cake—if it’s too firm, let it sit at room temperature 10–15 minutes before serving. Expect slightly firmer texture after freezing; it softens back at room temp.

Recipe Variations

• Almond pistachio cranberry: Add 1/4 teaspoon almond extract and fold in 1/3 cup chopped pistachios with the cranberries for color and crunch.
• Orange cranberry fudge: Stir in 1 teaspoon finely grated orange zest and 1/4 teaspoon orange extract to echo classic cranberry-orange flavors.
• Dairy-free inspired: Use a high-quality dairy-free white baking chocolate and sweetened condensed coconut milk; texture will be slightly softer—chill longer and keep refrigerated for the cleanest slices.

Frequently Asked Questions

• Can I make this ahead?
  Yes. White chocolate cranberry fudge is ideal for gifting because it keeps well refrigerated for up to 2 weeks and freezes for up to 3 months. Make it 1–2 days before you need it for best flavor and texture.
• What can I substitute for dried cranberries?
  Chopped dried cherries, dried blueberries, or even finely chopped dried apricots work. Keep total mix-ins around 3/4 cup so the fudge sets cleanly.
• How do I know when it’s done?
  It’s “done” once the mixture is silky smooth off-heat and holds gentle mounds when spread in the pan. After chilling, it should be firm to the touch and slice without sticking.
• Why didn’t mine set properly?
  Likely causes: overheated/scorched chocolate, excess liquid (from wet tools or added extracts), or too many mix-ins. Fix by melting and stirring in an extra handful of white chocolate, then re-pan and chill.

Final Thoughts

This white chocolate cranberry fudge recipe is one you can pull off even on your busiest days. It’s fast, pretty, and reliably creamy with that perfect tart-chewy bite from the cranberries. If you make it, come back and tell me how it went—and what twist you tried. You’ve got this.

White Chocolate Cranberry Fudge Recipe

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

25

servings

Prep time

10

minutes

Cooking time

2

minutes

Calories

155

kcal

Total time

1

hour 

30

minutes

Ingredients

• 3 cups white chocolate chips (about 18 ounces)

• 1 can (14 ounces) sweetened condensed milk

• 1 tablespoon unsalted butter

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon kosher salt

• 3/4 cup dried cranberries, roughly chopped, divided (reserve 2 tablespoons for topping)

• Optional Add-Ins (choose up to one):

• 1 teaspoon finely grated orange zest

• 1/3 cup chopped pistachios or almonds

• 1/4 teaspoon almond extract (reduce vanilla to 1/2 teaspoon)

Directions

• Line the pan:
  Line an 8×8-inch pan with parchment, leaving a 2-inch overhang on two sides for easy lifting. Lightly butter or mist the parchment so the fudge releases cleanly.
• Melt the base on low:
  In a medium heavy-bottomed saucepan over low heat, add white chocolate chips, sweetened condensed milk, and butter. Stir constantly for 1–2 minutes until about 75–80% melted and glossy. Do not crank the heat—white chocolate scorches easily.
• Finish off-heat:
  Remove the pan from heat. Stir in vanilla and salt until the mixture is completely smooth, thick, and satiny. If using orange zest or almond extract, add it now.
• Fold in cranberries:
  Fold in the chopped dried cranberries until evenly distributed, reserving 2 tablespoons for topping. Do not exceed 3/4 cup total mix-ins to maintain a clean set.
• Pan, smooth, and top:
  Scrape the fudge into the prepared pan. Smooth the surface with an offset spatula, pressing into the corners. Sprinkle the reserved cranberries on top and gently press so they adhere.
  
• Chill to set and slice:
  Refrigerate uncovered for about 2 hours (or freeze 45–60 minutes) until firm to the touch but not rock hard. Lift out using the parchment, place on a cutting board, and cut into 25 squares using a warm, dry chef’s knife, wiping the blade between cuts.
  

Notes

• Pro Tips:
  Keep everything dry: Any water can seize white chocolate. Dry spatulas and pans completely.
  Low heat only: White chocolate burns fast—melt gently and finish off-heat.
  Don’t over-mix once smooth: Fold gently to avoid bubbles and a chalky texture.
  Clean cuts: Warm the knife under hot water, wipe dry, and slice—repeat for sharp edges.
  Balance sweetness: That pinch of kosher salt is key for flavor balance.
• Notes:
  Substitutions: Use chopped white baking bars instead of chips—chop finely for even melting. For a twist, swap cranberries with dried cherries or blueberries, keeping mix-ins to 3/4 cup total.
  Dairy-free variation: Use dairy-free white baking chocolate and sweetened condensed coconut milk; expect a slightly softer set—chill longer and keep refrigerated.
  Troubleshooting set: If the mixture seems too loose or oily, it may have overheated. Re-melt gently with an extra handful of white chocolate, stir until smooth, and re-pan.
• Nutrition (per 1 square, 25 squares total; estimate):
  Calories: 155
  Fat: 7 g
  Saturated Fat: 4.3 g
  Carbohydrates: 22 g
  Sugar: 20 g
  Fiber: 0.8 g
  Protein: 2 g
  Sodium: 45 mg