White Chocolate Cranberry Fudge combines the creamy sweetness of white chocolate with the tartness of dried cranberries, creating a delightful and festive treat perfect for the holiday season or any sweet craving. This easy-to-make fudge is a crowd-pleaser that will have everyone coming back for more.
Why Make This Recipe
Making White Chocolate Cranberry Fudge is a great way to satisfy your sweet tooth and impress your family and friends with a homemade treat. The combination of white chocolate and cranberries adds a unique twist to traditional fudge, making it a standout dessert for any occasion.
How to Make White Chocolate Cranberry Fudge
Ingredients:- 3 cups (600 g) granulated sugar
- ¾ cups (170 g) butter
- ⅔ cups (168 g) evaporated milk
- 1 bag (10 ounces) white chocolate chips
- 1 cup dried cranberries
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
Directions:- Line a 9×13-inch pan with parchment paper.
- In a large saucepan, over medium heat, mix together sugar, butter, and evaporated milk.
- Bring the mixture to a boil and let it cook until it reaches 234°F on a candy thermometer (about 5 minutes).
- Remove the saucepan from the heat and stir in white chocolate chips until melted and well combined.
- Stir in dried cranberries, marshmallow fluff, and vanilla extract.
- Transfer the fudge mixture to the prepared pan and let it cool for about 2 hours before cutting into squares.
How to Serve White Chocolate Cranberry Fudge
Serve the fudge at room temperature or slightly chilled for the best texture and flavor. Enjoy it as a sweet treat after meals, as a snack, or as a homemade gift for friends and family.
How to Store White Chocolate Cranberry Fudge
Store the fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate the fudge for up to two weeks. You can also freeze the fudge for up to three months; thaw in the refrigerator before serving.
Tips to Make White Chocolate Cranberry Fudge
- Use a candy thermometer to ensure the fudge reaches the right temperature for the perfect consistency.
- Stir the fudge mixture continuously while cooking to prevent burning and ensure even heating.
- Feel free to customize the fudge by adding chopped nuts or a sprinkle of sea salt for extra flavor and texture.
Variation
For a tangy twist, substitute the dried cranberries with dried cherries or chopped dried apricots for a different flavor profile in the fudge.
White Chocolate Cranberry Fudge
- 3 cups granulated sugar 600 g
- ¾ cups butter 170 g
- ⅔ cups evaporated milk 168 g
- 1 bag white chocolate chips 10 ounces
- 1 cup dried cranberries
- 1 jar marshmallow fluff 7 ounces
- 1 teaspoon vanilla extract
Line a 9×13-inch pan with parchment paper.
In a large saucepan, over medium heat, mix together sugar, butter, and evaporated milk.
Bring the mixture to a boil and let it cook until it reaches 234°F on a candy thermometer (about 5 minutes).
Remove the saucepan from the heat and stir in white chocolate chips until melted and well combined.
Stir in dried cranberries, marshmallow fluff, and vanilla extract.
Transfer the fudge mixture to the prepared pan and let it cool for about 2 hours before cutting into squares.
Maria
