Can I make Cranberry White Chocolate Fudge with white chocolate chips?

Yes, white chocolate chips can be used in Cranberry White Chocolate Fudge. Choose a good-quality variety that melts smoothly for the creamiest texture. Because white chocolate can scorch easily, melt it in short microwave intervals and stir thoroughly between each one.

How long does Cranberry White Chocolate Fudge last?

Cranberry White Chocolate Fudge can be kept in an airtight container at room temperature for about 1 to 2 weeks. For longer storage, refrigerate it for approximately 3 to 4 weeks. Keep parchment paper between layers to prevent the pieces from sticking together.

Can I freeze Cranberry White Chocolate Fudge?

Yes, you can freeze Cranberry White Chocolate Fudge for approximately 2 to 3 months when properly wrapped and stored in a freezer-safe container. Separate the pieces with parchment paper, thaw them before serving, and keep the container tightly sealed to protect the fudge from moisture and freezer odors.

Cranberry White Chocolate Fudge: Easy Holiday Treat

Name: Cranberry White Chocolate Fudge
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 3 cups chopped white chocolate (about 400 grams); 1 can sweetened condensed milk (14 ounces or 300 ml); 2 tablespoons salted butter; 1 teaspoon vanilla extract; 1 cup dried cranberries; 1/2 cup chopped pistachios, or another nut if desired

Description

Cranberry White Chocolate Fudge is a creamy, sweet, and festive holiday treat made with white chocolate, sweetened condensed milk, dried cranberries, and pistachios. It comes together quickly and is perfect for Christmas dessert trays, edible gifts, and make-ahead treats.

Ingredients

Scale

3 cups chopped white chocolate (about 400 grams)
1 can sweetened condensed milk (14 ounces or 300 ml)
2 tablespoons salted butter
1 teaspoon vanilla extract
1 cup dried cranberries
1/2 cup chopped pistachios, or another nut if desired

Cook Mode Prevent your screen from going dark

Instructions

Combine the chopped white chocolate, sweetened condensed milk, salted butter, and vanilla extract in a large microwave-safe bowl.
Microwave on high in 45-second intervals, stirring well after each interval, until the mixture is completely smooth.
Stir in the dried cranberries and chopped pistachios until evenly distributed.
Pour the mixture into a lined 8×8-inch square pan and spread it into an even layer.
Refrigerate for a few hours or overnight, until the fudge is completely set.
Lift the fudge from the pan, slice it into small squares, and serve.

Notes

Use good-quality white chocolate for the smoothest texture and best flavor.
If you prefer not to use a microwave, melt the ingredients together in a double boiler over gentle heat.
Use a rubber spatula to scrape the bowl clean and spread the thick fudge mixture evenly in the pan.
Press extra dried cranberries or chopped nuts onto the top before chilling for a festive presentation.
Dried cranberries can be replaced with raisins, dried blueberries, goji berries, or another finely chopped dried fruit.
Pistachios can be replaced with almonds, pecans, walnuts, or omitted for a nut-free version.
Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 3-4 weeks.
For longer storage, freeze the fudge for 2-3 months in a freezer-safe container, separating layers with parchment paper.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 217 kcal
Sugar: 27 g
Sodium: 52 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.05 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 14 mg