Cranberry White Chocolate Fudge
This Cranberry White Chocolate Fudge is a decadent, no-bake treat blending creamy white chocolate with tart cranberries and crunchy nuts.
Servings: 16 servings
Ingredients
- 2 cups White Chocolate Chips high-quality
- 1 can Sweetened Condensed Milk 14 oz, rich and thick
- 1/2 cup Dried Cranberries sweetened
- 1/2 cup Chopped Walnuts or Pecans toasted lightly (optional)
- 1 teaspoon Vanilla Extract pure
- 1/4 teaspoon Salt a pinch
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Place the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring well in between, until smooth and fully melted. Alternatively, melt using a double boiler on low heat, stirring constantly.
- Stir in the vanilla extract and salt into the melted mixture to enhance flavor and balance sweetness.
- Gently fold in the dried cranberries and chopped walnuts or pecans until evenly distributed.
- Pour the mixture into the prepared baking pan, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until firm.
- Once set, lift the fudge out using the parchment paper overhang and cut into small squares. Store in an airtight container in the refrigerator for up to two weeks.
Equipment
- Microwave-safe bowl or double boiler
- Mixing bowl
- Spatula or wooden spoon
- 8x8-inch baking pan
- Measuring cups and spoons
Notes
- Toast the nuts lightly to enhance their flavor and aroma before adding to the fudge.
- For a softer fudge, let it sit at room temperature for 10-15 minutes before serving.
- Freeze leftover fudge in an airtight container for up to three months; thaw overnight in the refrigerator.
