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
