If you have a sweet tooth and love the festive charm of tart cranberries paired with luscious white chocolate, this Cranberry White Chocolate Fudge Recipe is about to become your newest kitchen favorite. Rich, creamy, and with just the right pop of fruity tang, this fudge recipe combines simple ingredients in a way that delivers decadent flavor and melt-in-your-mouth texture that’s absolutely irresistible. Whether you’re making treats for the holidays, gifting friends, or just craving a homey dessert, this recipe hits all the right notes effortlessly.
Ingredients You’ll Need
The magic of this Cranberry White Chocolate Fudge Recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role in creating the perfect balance of creamy, sweet, and slightly tart flavors along with that beautifully smooth texture.
- White chocolate chips: These provide the rich, creamy base and melt beautifully into the fudge.
- Marshmallow fluff: Adds extra fluffiness and a silky texture that makes the fudge delightfully smooth.
- Sweetened condensed milk: Sweetens and binds the ingredients while adding deep creaminess.
- Cranberry jam (warm): Offers a vibrant, tart contrast that brightens the entire fudge.
- Unsalted butter: Used to grease the pan so the fudge releases easily; non-stick spray can be a substitute.
- Vanilla extract: Enhances the white chocolate’s flavor with a warm, aromatic hint.
How to Make Cranberry White Chocolate Fudge Recipe
Step 1: Prepare Your Pan
Begin by lining an 8×8 baking dish with parchment paper, making sure it extends up the sides for easy fudge removal. Generously rub the parchment with unsalted butter or use a non-stick spray to prevent sticking. This simple step ensures your fudge will come out in perfect squares without a struggle.
Step 2: Combine White Chocolate and Marshmallow Fluff
Place your white chocolate chips and marshmallow fluff into a large mixing bowl. This combination forms the creamy body of your fudge that is rich yet fluffy.
Step 3: Heat Condensed Milk and Vanilla
In a heavy-bottomed saucepan, gently bring the sweetened condensed milk together with vanilla extract to a simmer. It’s important the mixture reaches a simmer to help the chocolate melt nicely and blend without graininess.
Step 4: Mix Everything Smooth
Pour the hot condensed milk mixture over the white chocolate and fluff in the bowl. Stir continuously until everything is melted and forms a smooth, glossy batter. This step requires a bit of patience and love to achieve the luxurious texture that fudge is known for.
Step 5: Spread the Mixture in the Pan
Pour your creamy chocolate mixture into the prepared baking dish. Use a spatula to spread it evenly, creating a level surface that will make cutting easier later.
Step 6: Incorporate Cranberry Jam Swirls
Drop spoonfuls of warm cranberry jam onto the top of the fudge. Using the thin edge of your spatula, gently swirl the jam through the fudge in pretty patterns. This adds bursts of tart flavor and gives the fudge a beautiful marbled look.
Step 7: Chill and Set
Let the fudge cool completely at room temperature, then cover tightly with plastic wrap and place it in the refrigerator for 4 to 6 hours. This chilling solidifies the fudge so it’s easy to slice and serve.
Step 8: Slice into Perfect Squares
Remove the fudge from the pan by lifting the parchment paper edges. Transfer it to a cutting board and use a sharp knife to cut it into your desired serving-size squares. Now you’re ready to enjoy!
How to Serve Cranberry White Chocolate Fudge Recipe
Garnishes
To elevate your fudge presentation, sprinkle chopped pistachios or toasted coconut flakes on top just before the fudge sets for some added texture and color. A light dusting of powdered sugar can lend a snowy, festive touch as well.
Side Dishes
Cranberry White Chocolate Fudge makes a fantastic companion to a warm cup of cinnamon-spiced tea or rich coffee. For holiday gatherings, serve alongside cranberry muffins or buttery shortbread cookies for an indulgent spread that guests will adore.
Creative Ways to Present
Wrap individual fudge squares in festive parchment or cellophane tied with twine for charming homemade gifts. Alternatively, arrange the fudge artfully on a decorative platter with fresh cranberries and sprigs of mint to bring out its seasonal vibe.
Make Ahead and Storage
Storing Leftovers
Leftover fudge should be kept in an airtight container in the refrigerator to maintain freshness and prevent it from drying out. Stored this way, it will stay perfect to enjoy for up to two weeks.
Freezing
If you want to preserve your fudge longer, it freezes beautifully. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator overnight before serving for best texture.
Reheating
This fudge is best enjoyed chilled or at room temperature. If it feels too firm after refrigeration or freezing, simply let it sit out for 10 to 15 minutes to soften slightly before serving—no need for heating.
FAQs
Can I use fresh cranberries instead of cranberry jam?
Fresh cranberries are quite tart and lack the sweetness and spreadable quality of cranberry jam. If you prefer fresh cranberries, consider making a quick cranberry compote with sugar to mimic the jam’s texture and flavor before swirling it into the fudge.
Is it necessary to use marshmallow fluff?
Marshmallow fluff adds a wonderful lightness and helps with smoothness, but you can experiment without it. The fudge might turn out denser and less fluffy, so it’s worth keeping the fluff for the best traditional texture.
Can I substitute white chocolate chips with bars?
Yes, you can chop white chocolate bars into small pieces and use them in place of chips. Just ensure the pieces are roughly uniform so they melt evenly when mixed with the condensed milk.
Do I need to use parchment paper?
Parchment paper helps prevent the fudge from sticking and makes removal very easy. While greasing the pan alone might work, parchment is strongly recommended for hassle-free cutting and serving.
How long does it take to set properly?
Plan on chilling your fudge for at least 4 to 6 hours in the refrigerator. This gives it ample time to firm up perfectly for slicing. Rushing this step could result in a sticky, soft fudge that doesn’t hold its shape well.
Final Thoughts
Once you make this Cranberry White Chocolate Fudge Recipe, you’ll keep coming back to it for every special occasion and cozy moment. The balance between sweet white chocolate and tart cranberry jam wrapped in a creamy, fluffy fudge is pure bliss. Give it a try and watch how quickly it disappears from the plate — it really is that good!
Print
Cranberry White Chocolate Fudge Recipe
- Total Time: 6 hours 25 minutes
- Yield: 9 servings
Description
This creamy Cranberry White Chocolate Fudge combines the smooth richness of white chocolate and marshmallow fluff with the tart sweetness of cranberry jam. A no-bake treat that’s easy to make and perfect for festive occasions or anytime you want a luscious, fruity dessert.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 7 oz marshmallow fluff
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Topping
- 1/2 cup cranberry jam (warm)
Pan Preparation
- 1–2 tbsp unsalted butter (to rub the pan, optional)
Instructions
- Prepare the Pan: Line an 8×8 inch baking dish with parchment paper, ensuring the paper extends up the sides. Generously rub the parchment paper with butter, or alternatively, spray with non-stick oil spray to prevent sticking.
- Combine Base Ingredients: In a mixing bowl, add the white chocolate chips and marshmallow fluff, preparing them for the addition of hot sweetened condensed milk.
- Heat Sweetened Condensed Milk: In a bottom-heavy saucepan, bring the sweetened condensed milk and vanilla extract to a gentle simmer, ensuring it just starts to bubble but does not boil.
- Mix Together: Pour the hot sweetened condensed milk into the bowl with the white chocolate chips and marshmallow fluff. Stir continuously until the mixture becomes smooth and fully combined.
- Pour Mixture into Pan: Transfer the smooth chocolate mixture into the prepared baking dish, spreading it evenly for consistent thickness.
- Add Cranberry Swirl: Spoon dollops of warm cranberry jam across the fudge surface. Using a thin spatula or the back of a spoon, gently swirl the jam into the fudge to create a marbled effect.
- Cool and Chill: Allow the fudge to cool to room temperature. Cover the dish with plastic wrap and refrigerate for 4 to 6 hours to set completely.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper edges. Place on a cutting board and slice into squares using a sharp knife.
Notes
- Make sure the sweetened condensed milk is hot but not boiling to ensure smooth melting without burning the chocolate.
- Swirling cranberry jam creates a beautiful and flavorful marbling effect—avoid overmixing to retain visual contrast.
- Use a sharp knife warmed in hot water and wiped dry for clean fudge slices.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Butter or non-stick spray on parchment helps prevent sticking and makes removal easier.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
