This cranberry fudge is smooth, creamy, and just the right amount of sweet with a little tart kick from dried cranberries.
It’s a festive treat that always disappears fast around the holidays—or really, any time you want something cozy and sweet.
I’ve made this one more times than I can count because it’s so easy and always turns out right.
Plus, it only takes a few ingredients and comes together in no time.
Why I Love This Recipe
I’ve made this cranberry fudge every winter since I first found the combo of white chocolate and cranberries. It’s rich but not too heavy, and has that perfect balance of creamy and tangy.
- It takes just 10 minutes to make
- No baking, no candy thermometer
- The cranberries add just the right tart bite
- Makes a beautiful gift or holiday party treat
- Stores really well in the fridge or freezer
What You’ll Need
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 cup dried cranberries
Pro Tips
- Use good-quality white chocolate chips—they melt smoother
- Stir constantly while heating to avoid scorching
- Don’t skip the salt—it brings out the flavor
- You can line your pan with parchment paper for easier removal
- Let it chill completely before cutting for clean squares
Tools Required
- Medium saucepan
- Silicone spatula or wooden spoon
- 8×8 inch square baking pan
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Use chopped dried cherries instead of cranberries
- Add 1/4 cup chopped pistachios for crunch and color
- Swap white chocolate for dark chocolate for a twist
- Add orange zest for a citrusy layer
Make Ahead Tips
- Make this up to a week in advance and keep it in the fridge
- It also freezes beautifully—just wrap it tightly and thaw overnight in the fridge
How Many Servings and Cook Time
Servings: 25 small squares
Total Time: 10 minutes cook time + 2 hours chill time
Why This Recipe Works (Quick Science)
The sweetened condensed milk helps the white chocolate melt smoothly without seizing. It also sets up thick and creamy once chilled. The dried cranberries keep their texture and don’t release moisture, so they don’t mess with the fudge consistency.
Common Mistakes
- Overheating the chocolate: Can cause it to seize or get grainy
- Not stirring enough: Can lead to burning or uneven melting
- Cutting before it’s fully chilled: Makes messy, sticky squares
What to Serve With
- A mug of hot cocoa or chai
- A scoop of vanilla ice cream
- Serve as part of a holiday dessert platter
FAQ
Can I use fresh cranberries?
No, fresh cranberries release too much liquid. Stick with dried.
Can I use sweetened dried cranberries?
Yes, that’s what most are. They balance the sweet fudge perfectly.
Can I microwave instead of using the stove?
Yes! Just heat in 30-second intervals, stirring each time, until smooth.
Step-by-Step Instructions
Step 1: Line the Pan
Line an 8×8-inch baking pan with parchment paper, letting some hang over the sides so you can lift the fudge out easily later.
Step 2: Add White Chocolate and Condensed Milk
In a medium saucepan, pour in 3 cups white chocolate chips and the full 14 oz can of sweetened condensed milk. Don’t turn on the heat yet.
Step 3: Melt Over Low Heat
Turn the stove to low and gently stir the chocolate and milk together with a silicone spatula until fully melted and smooth. This takes about 5–7 minutes.
Step 4: Add Vanilla and Salt
Once smooth, remove the saucepan from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt until fully mixed in.
Step 5: Fold in Cranberries
Add 1 cup dried cranberries and gently fold them into the fudge mixture until evenly distributed.
Step 6: Pour Into Pan
Pour the fudge mixture into the prepared pan. Use the spatula to spread it evenly and smooth the top.
Step 7: Chill Until Firm
Place the pan in the fridge and chill for at least 2 hours or until completely set.
Step 8: Slice and Serve
Once firm, lift the fudge out of the pan using the parchment paper. Slice into 25 small squares and serve.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 1 week
- Freeze for up to 2 months—just wrap tightly and store in a freezer-safe bag
- Let frozen fudge thaw in the fridge overnight before eating
Wrap Up
I hope you try this cranberry fudge and fall in love with it like I did. It’s rich, simple, and just different enough to feel special. Leave a comment and let me know how it turned out or if you have any questions. Happy fudge-making!
