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This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! With beautiful Christmas colors, this super easy and quick dessert is a great treat for the busy holiday season!
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How to make easy white chocolate fudge
The best white chocolate cranberry fudge
Get the Recipe
So I’m doing something new today and I’m totally excited about it – fudge! And I’m starting off easy with this White Chocolate Cranberry Fudge. White chocolate and cranberries are easily one of the best holiday flavor combinations, so having a quick treat to put together is a must.
Plus, I wanted to make it a little extra special with it being the holidays and all and I added some sparkling sugar to the top. it takes this Easy White Chocolate Cranberry Fudge and turns it into SPARKLING white chocolate cranberry fudge. And who doesn’t love a little sparkle at the holidays?! It makes this fudge would perfect for gifting or for holiday dessert trays.
How to make easy white chocolate fudge
One of the best things about this fudge is how easy it is to put together. With only 5 ingredients, plus some sprinkles, it keeps things nice and simple. All you need is a bowl, a 9×9 inch pan lined with parchment paper and your microwave.
Start off by adding the white chocolate chips and sweetened condensed milk to a large microwave safe bowl. Microwave them for one minute, then stir to combine and let the residual heat do as much of the melting as it can. If it needs another 30 seconds or so, go ahead and heat it some more, then stir it until it’s melted.
Once melted, add the vanilla extract, cranberries and a pinch of salt. Use a spatula to combine everything and then quickly pour into the prepared pan. Add the sparkling sugar sprinkles, if you want to use them, and press them into the top of the fudge.
Let the fudge cool to room temperature before cutting into squares. You could also let it cool in the fridge to speed up the process, but it doesn’t have to be refrigerated.
The best white chocolate cranberry fudge
This Easy White Chocolate Cranberry Fudge is so simple to put together and tastes great! It’s smooth and creamy and plenty sweet! The tart pop of the cranberries is perfectly refreshing and cuts the sweetness down just enough. It’s such a perfect pair and festive fudge to try!
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Author:Lindsay
Prep Time:10 minutes
Cook Time:1 minute
Total Time:11 minutes
Yield:20-25 pieces
Category:Dessert
Method:No Bake
Cuisine:American
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Description
This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! It’s a super easy & quick dessert with Christmas colors!
1. Line a 9×9 square pan with parchment paper that covers the sides of the pan. 2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth. 3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly. 4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge. 5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool. 6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.
Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.
To store fudge in the freezer, first, wrap it in waxed paper.Then, wrap it in aluminum foil or plastic wrap to be sure the elements can't reach it.Store the wrapped fudge in an airtight container or freezer bag.
How Long Does it Last in The Fridge & Freezer? Homemade Fudge stored in the fridge or refrigerator lasts about 2 - 3 weeks. It provides the cool temperature that this type of fudge exactly demands. The only real time you might need to refrigerate proper fudge is if weather conditions are extremely hot.
White chocolate is technically not considered “real” chocolate, as it does not contain cocoa solids. However, it does contain cocoa butter, sugar, and milk solids, which give it a creamy texture and sweet flavour.
At the time, Nestlé was manufacturing a dietary supplement for children and adults called Nestrovit. This was a milk powder that was enriched with minerals and vitamins. To make Nestrovit more appealing to children, Nestlé attempted to turn the milk powder into a solid bar.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
The team has the process down pat: One person weighs the ingredients—raw chocolate from Germany, sugar from Bay City, and cream and butter—into a copper kettle set over a propane gas burner. The maker constantly stirs with an oak paddle until the sugary mixture reaches a roaring boil, about 16 to 17 minutes.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
The best way to store fudge is at room temperature. Refrigeration will draw out the moisture from the fudge, causing it to be dry and crumbly. To retain the quality of the fudge, place fresh fudge into a sealed, air-tight container.
The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil without stirring until the thermometer reaches 114 to 115 °C (237 to 239 °F).
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
White Chocolate Chips – Use your favorite brand of white chocolate since this will be the primary flavor. I love using chopped Dove white chocolate candy bars. Sweetened condensed milk- This is used to sweeten the fudge and give an ultra-smooth and creamy texture. Sea salt- Balances out the sweetness.
Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
But why is it called white crème instead of white chocolate? Technically, there's no cocoa butter in the white coating. It's made with vegetable oils like shea and sunflower along with milk, sugar, and vanilla extract instead. So it's not really white chocolate, but it pretty much tastes the same!
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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