Cranberry White Chocolate Fudge

Are you looking for an easy, 3-ingredient holiday treat? This delicious cranberry white chocolate fudge is just the recipe! This fudge is perfect for Christmas, but can really be enjoyed any time of year. It's rich, creamy, and so festive! It's super easy to make, so you can put it on your dessert table or wrap it up as an edible gift for friends, neighbors, and teachers!

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Chilling Time: 2

Total Time: 2 15

Servings: pieces

Calories: 103kcal

Ingredients

▢ 24 oz. chopped white chocolate, (about 4 cups)
▢ 12 oz can sweetened condensed milk
▢ 1 cup dried cranberries

Instructions

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 8x8-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

Notes

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.

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