Cranberry Fudge That's Simple And Delicious

I’ve always had a soft spot for fudge—rich, creamy, melt-in-your-mouth perfection that feels like a hug in dessert form. But once I discovered how well tart cranberries pair with smooth white chocolate, this Cranberry Fudge became my go-to treat for the holidays, potlucks, or just when I want something indulgent but effortless. It’s beautiful to look at and even better to eat.

What I love most about this recipe is how uncomplicated it is. No candy thermometer, no fuss, just a few simple ingredients that come together in a way that feels gourmet. Every time I serve this fudge, people ask for the recipe, and I’m always happy to share because it’s genuinely one of the easiest sweet bites I’ve ever made.

---

Why You’ll Love This Cranberry Fudge

This fudge isn’t just easy, it’s also eye-catching and incredibly tasty. The creamy white chocolate base is sweet and smooth, while the cranberries add a tart chew that balances it perfectly. It sets up quickly, stores well, and makes an excellent gift during the holiday season. Plus, it’s naturally gluten-free!

---

What Kind of Cranberries Should I Use?

For this recipe, dried cranberries are ideal. They offer concentrated flavor without adding excess moisture, which is key to getting that perfect fudge texture. You can use sweetened or unsweetened depending on your preference—if you like a tarter bite, go for the unsweetened kind. Just be sure they’re soft and chewy, not overly dry.

---

Options for Substitutions

Want to mix things up? Swap the dried cranberries for dried cherries or blueberries for a twist. If white chocolate isn’t your thing, try using a mix of white and dark chocolate chips for a marbled effect. Vegan? Use dairy-free condensed milk and plant-based white chocolate. You can even throw in chopped nuts like pistachios or almonds for added crunch.

---

Ingredients for This Cranberry Fudge

• White Chocolate Chips – This is the rich and creamy base of the fudge. Choose a good quality brand to ensure smooth melting and a luxurious taste.
• Sweetened Condensed Milk – Acts as both a sweetener and binder. It keeps the fudge soft, dense, and perfectly sliceable.
• Unsalted Butter – Adds an extra layer of richness and helps stabilize the texture.
• Vanilla Extract – A small splash enhances the overall flavor, adding warmth and depth.
• Dried Cranberries – The star ingredient! Their tartness balances the sweetness of the white chocolate, while their chewy texture adds contrast.
• Pinch of Salt – Just a bit brings out the other flavors and prevents the fudge from tasting overly sweet.

---

Step 1: Prepare Your Pan

Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides. This makes it easy to lift the fudge out later. Lightly grease the paper with butter or nonstick spray to prevent sticking.

---

Step 2: Melt the White Chocolate and Condensed Milk

In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly to avoid burning, until everything is melted and silky smooth.

---

Step 3: Add Flavor and Cranberries

Remove the saucepan from heat. Stir in the vanilla extract, salt, and most of the dried cranberries (reserve a handful for topping). Mix until evenly distributed.

---

Step 4: Pour and Top

Pour the mixture into your prepared baking dish. Use a spatula to smooth the top. Sprinkle the remaining cranberries evenly over the surface, gently pressing them down so they stick.

---

Step 5: Chill Until Set

Refrigerate the fudge for at least 3 hours, or until completely firm. For best results, let it sit overnight.

---

Step 6: Slice and Serve

Once the fudge is set, lift it out of the pan using the parchment overhang. Cut into 1-inch squares using a sharp knife. Wipe the blade between cuts for clean edges.

---

How Long to Prepare the Cranberry Fudge

Prep Time: The hands-on time for this recipe is around 10–15 minutes. That includes prepping the pan, melting the ingredients together, and spreading the fudge into the pan. It's a quick process, but be sure to stir constantly while melting to avoid scorching.

Chill Time: The fudge needs at least 3 hours in the fridge to fully set. I prefer letting it chill overnight, especially if I’m planning to gift it or serve it at an event. The longer it sits, the cleaner the cuts and the better the texture.

---

Tips for Perfect Cranberry Fudge

• Use high-quality white chocolate—it makes a noticeable difference in taste and texture.
• Stir continuously over low heat to avoid grainy or scorched chocolate.
• Line your pan with parchment and grease it lightly to ensure an easy release.
• Let it chill thoroughly before slicing for neat, clean squares.
• Wipe your knife between cuts for the most professional-looking presentation.

---

Watch Out for These Mistakes While Cooking

• Overheating the Chocolate: White chocolate can burn easily. Always melt it on low heat and stir frequently.
• Using Evaporated Milk: Don’t confuse it with sweetened condensed milk—they are not interchangeable.
• Skipping the Salt: Even a tiny pinch helps cut through the sweetness and balances the flavor.
• Adding Cranberries Too Early: Don’t add them until after the chocolate is melted and smooth. Otherwise, the texture can seize.
• Rushing the Chill Time: Cutting it too early leads to sticky, uneven pieces. Be patient!

---

What to Serve With Cranberry Fudge?

1. Hot Mulled Cider

The spiced warmth of cider balances the sweet-tart flavors of the fudge beautifully.

2. Coffee or Espresso

The bitterness of a strong brew cuts through the richness for a perfect afternoon pairing.

3. Vanilla Ice Cream

Fudge cubes served alongside or on top of vanilla ice cream? Yes, please.

4. Cheese Board

Believe it or not, a few squares of fudge pair nicely with creamy cheeses like brie or mascarpone.

5. Sparkling Wine

Bubbly brings a festive note and its acidity complements the sweet-tart cranberries perfectly.

---

Storage Instructions

Room Temperature: If your kitchen is cool, you can store the fudge in an airtight container for up to 5 days. Keep it in a single layer or use parchment between layers to prevent sticking.

Refrigerator: For longer storage, place the fudge in an airtight container and refrigerate for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften slightly.

Freezer: Fudge freezes beautifully. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

---

Estimated Nutrition (per square, approx. 1x1 inch)

• Calories: 140
• Fat: 7g
• Saturated Fat: 4g
• Sugar: 16g
• Sodium: 30mg
• Carbohydrates: 18g
• Protein: 1g
• Fiber: 0.5g

---

Frequently Asked Questions

How long does cranberry fudge last?

Stored in the fridge, it lasts up to 2 weeks. In the freezer, it keeps for 2 months.

Can I use fresh cranberries instead?

No, fresh cranberries have too much moisture and can ruin the fudge texture. Stick to dried ones.

Can I double the recipe?

Absolutely! Just use a 9x13-inch pan instead of 8x8. The chill time may need to be a bit longer.

Is this fudge gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check your labels to be sure.

Can I make it vegan?

Yes—use vegan white chocolate and sweetened condensed coconut milk. It works beautifully.

---

Conclusion

Cranberry Fudge is the perfect blend of rich and creamy with just the right amount of tart. It’s quick to make, easy to customize, and ideal for gifting or treating yourself. Whether you’re whipping it up for the holidays or just craving something sweet, this recipe never disappoints. Once you make it, it’s bound to become a favorite in your dessert rotation.

---

Print