Why this easy recipe works
I love simple recipes for the holidays. When life gets a little crazy, having a simple 3-ingredient dessert you can make, like this cranberry white chocolate fudge, is so amazing for Christmas. It’s creamy and so delicious!
You can make this easy fudge recipe ahead and serve it throughout the holiday season. This is also one of my favorite edible gifts for neighbors, teachers, mail carriers, or anyone with a sweet tooth. Package this homemade fudge in a cute holiday tin with different treats or cellophane bags with gift tags for a festive gift! Who wouldn’t want a bite of this creamy Christmas fudge?
You’ll love this recipe because:
Here’s what you’ll need:
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- White chocolate – You want to use a good quality white chocolate in this recipe, but you will definitely taste it! You can use chopped chocolate bars or white chocolate chips, but make sure they are flavorful since this is the main flavor in our white fudge. Almond bark and candy melts will not work in this recipe very well.
- Sweetened condensed milk – If you want rich and creamy fudge, sweetened condensed milk is the answer! This gives the fudge its milkiness and sweetness without any of the excess moisture. You cannot substitute sweetened condensed milk with anything else (including evaporated milk).
- Dried cranberries – I love the chew that the dried cranberries add to this fudge. If you aren’t a cranberry lover, but still want to make this fudge for Christmas, you can add Christmas sprinkles for a fun Christmas fudge that the kids will love!
Sweetened condensed milk and evaporated milk are not the same product. Both are concentrated dairy products, but evaporated milk is not sweetened. You want to use sweetened condensed milk in this recipe.
While this white chocolate cranberry fudge recipe is delicious as written, there are also some variations you can make to take this festive fudge to the next level.
Add a teaspoon of vanilla extract to this recipe after melting the white chocolate for a yummy vanilla flavor. Orange and cranberry are a match made in heaven, so add some orange zest in with the dried cranberries for a cranberry orange fudge recipe.
Love nuts? Add some toasted pistachios with the dried cranberries to make a white chocolate cranberry pistachio fudge! The options are endless!
This easy white chocolate fudge recipe only has 3 ingredients, making it an easy Christmas dessert everyone will love! The steps below with matching photos are meant to help you see the recipe at various stages so that you can make this Christmas fudge perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
No, you cannot use evaporated milk. You need to use sweetened condensed milk in this 3-ingredient fudge recipe because it is sweetened.
Yes, this recipe is naturally gluten-free. Be sure to double check any ingredients if you have celiac disease or are on a gluten-free diet to be sure.
- Storage: Fudge has a high sugar content, so you can leave it in an air-tight container at room temperature for about 7 days. You can also keep it in the refrigerator (my preference) in an airtight container for 3-4 weeks.
- Freezer Option: For longer storage, you can store white chocolate fudge in the freezer. Place the fudge on a parchment lined baking sheet in a single layer for about an hour until the fudge is frozen solid. Then, place in a freezer-safe container or bag for up to 3 months.
Cranberry White Chocolate Fudge
- 24 oz. chopped white chocolate, (about 4 cups)
- 12 oz can sweetened condensed milk
- 1 cup dried cranberries
- Combine the chopped white chocolate and sweetened condensed milk in a microwave safe or heat-proof bowl.
- Microwave method: Microwave stirring every 20 seconds to distribute heat, until the white chocolate is melted.
- Stove-top method: Place a small pot, smaller than the heat-proof bowl, half filled with water on the stove-top over medium heat. Carefully set the bowl of white chocolate and condensed milk on top of the pot. Bring the water to a simmer, and let the chocolate melt slowly, stirring occasionally. The double boiler method takes longer than the microwave, but there’s almost zero risk of scorching the chocolate, so I prefer this method.
- When the white chocolate is melted, stir to combine well. Remove the bowl from the heat.
- Stir the dried cranberries into the mixture until evenly distributed.
- Pour the mixture into a parchment lined 8×8-inch square pan. Use an offset spatula to smooth out the top.
- Refrigerate the white chocolate fudge until set, about 2 hours.
- Remove from the refrigerator and use the parchment paper to remove the fudge from the baking pan. Cut it into 1.5-inch squares. Refrigerate until ready to serve
- While almond bark or white candy melts can be used and are easy to work with, they don’t have a lot of flavor. I highly recommend using real white chocolate, such as Baker’s Chocolate or Ghirardelli, both of which are easy to find at your local grocery store.
- Leave some overhang on the parchment paper when you line the baking dish so that you can grab the sides and remove the fudge from the pan. Then, you can easily transfer the fudge to a cutting board for easy slicing. It’s much easier than cutting squares in the baking dish.