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Lisa Dishes

White Chocolate Cranberry Fudge Tasty Holiday Treat

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- 2 cups white chocolate chips - 1 can (14 oz) sweetened condensed milk - 1/4 cup unsalted butter - 1/2 cup dried cranberries, roughly chopped - 1/2 cup pecans, chopped (optional) - 1 teaspoon vanilla extract - Pinch of salt White chocolate chips are key in this recipe. They provide a creamy base. Sweetened condensed milk adds sweetness and helps bind the fudge together. Unsalted butter makes the fudge rich and smooth. Dried cranberries bring a fruity taste that balances the sweetness. Pecan nuts add a nice crunch, but they are optional. Vanilla extract gives the fudge a warm, inviting flavor. Finally, a pinch of salt enhances all the tastes. - Mini marshmallows - Coconut flakes - Chopped almonds - Orange zest Feel free to get creative! Mini marshmallows can add extra fluffiness. Coconut flakes bring a tropical twist. Chopped almonds give a different nut flavor. A hint of orange zest adds a refreshing citrus note. - Medium saucepan - Spatula - 8x8 inch baking dish - Parchment paper - Knife for cutting Using the right tools makes the process easier. A medium saucepan helps you melt the chocolate without burning it. A spatula is great for mixing and pouring. The 8x8 inch baking dish is perfect for shaping the fudge. Parchment paper allows for easy removal later. A knife is needed for cutting the fudge into squares. {{ingredient_image_1}} Start by lining an 8x8 inch baking dish. Use parchment paper and leave some overhang. This helps with easy removal later. Gather all your ingredients before you start. This makes the process smooth and fun. In a medium saucepan, set the heat to low. Add 2 cups of white chocolate chips, 1 can of sweetened condensed milk, and 1/4 cup of unsalted butter. Stir the mixture constantly until it is smooth and melted. Watch closely to avoid burning the chocolate. Once melted, take the pan off the heat. Stir in 1 teaspoon of vanilla extract and a pinch of salt. Next, gently fold in 1/2 cup of chopped dried cranberries and 1/2 cup of chopped pecans if you choose to use them. Mix well until everything is even. Pour the fudge mix into the lined baking dish. Use a spatula to smooth the top. Refrigerate the dish for at least 2-3 hours. This makes the fudge firm and set. After it cools, lift the fudge out using the parchment overhang. Cut it into squares. For a nice touch, serve the fudge on a pretty platter. You can add whole cranberries and pecans on top for decoration. To avoid burning chocolate, always use low heat. Stir the mixture constantly. This keeps the chocolate from sticking to the pan. If you see the chocolate starting to clump, take it off the heat. You can let it cool for a moment, then stir again. To get smooth and creamy fudge, combine all ingredients well. Mix the sweetened condensed milk and butter with the chocolate. You want a glossy look. When you fold in the cranberries, be gentle. This keeps the fudge soft. Let it chill in the fridge until firm, but don’t leave it too long. For a lovely display, cut the fudge into neat squares. Use a decorative platter to serve. Add whole cranberries and pecans on top for color. You can also wrap pieces in wax paper for gifts. This makes your fudge even more special for the holidays. Pro Tips Use Quality Chocolate: The flavor of your fudge will largely depend on the quality of the white chocolate chips you choose. Opt for high-quality brands for the best results. Chill Thoroughly: Make sure to refrigerate the fudge for the full 2-3 hours to ensure it sets properly. If it’s too soft, it may not hold its shape when cut. Customize Your Mix-ins: Feel free to experiment with different mix-ins such as dried fruits, nuts, or even a sprinkle of sea salt on top for a gourmet touch. Storage Tips: Store the fudge in an airtight container in the fridge. It can last up to two weeks, making it a great make-ahead treat for gatherings. {{image_2}} You can change the taste of your fudge by adding new flavors. Try a splash of almond extract instead of vanilla for a nutty twist. You can mix in orange zest for a bright, citrus taste. Another idea is to add a sprinkle of sea salt on top for a sweet and salty combo. Each of these options can make your fudge unique. You can make the fudge vegan by swapping the white chocolate chips for dairy-free chocolate chips. Use coconut milk or a nut milk instead of sweetened condensed milk. For gluten-free fudge, just make sure all your ingredients are gluten-free. This way, everyone can enjoy your tasty treat. If you don’t have white chocolate chips, you can use butterscotch or dark chocolate chips. Instead of pecans, feel free to use walnuts, almonds, or even sunflower seeds. If you can’t find dried cranberries, use raisins or dried cherries instead. These swaps keep your fudge fun and delicious. To keep your white chocolate cranberry fudge fresh, store it in an airtight container. Place parchment paper between layers to avoid sticking. This fudge stays good at room temperature for up to five days. If you want it to last longer, put it in the fridge. It will stay fresh for up to two weeks in the fridge. You can freeze white chocolate cranberry fudge for up to three months. First, cut the fudge into squares. Wrap each piece in plastic wrap, then put them in a freezer-safe bag. Make sure to remove as much air as possible. When you want to enjoy some fudge, just take out what you need and let it thaw in the fridge. If you want to warm up your fudge, place it in the microwave for 10-15 seconds. This makes it soft and gooey, perfect for topping on ice cream. You can also chop it into smaller bits and mix it into brownies or cookies for an extra treat. Enjoy your fudge in creative ways! You can use butterscotch chips or almond bark. Both options bring a sweet flavor. If you want a richer taste, try dark chocolate chips. Remember, dark chocolate is less sweet. Adjust your sugar if needed. Fresh cranberries are too tart for fudge. They won’t mix well with the sweet chocolate. Dried cranberries are better because they add sweetness and chewiness. If you really want to use fresh ones, add more sugar to balance the tartness. The fudge lasts about 3 to 4 days at room temperature. Keep it in a cool, dry place. To extend its life, store it in the fridge. It can last up to two weeks when chilled. Always check for changes in texture or smell before eating. We discussed the key ingredients for white chocolate cranberry fudge and how to add extra flavors. You learned the step-by-step process to prepare, cook, cool, and cut the fudge with ease. I shared tips to keep your fudge from burning and how to perfect its texture. You also discovered variations for different diets and storage tips to keep it fresh. White chocolate cranberry fudge is a simple treat. With practice, you can impress everyone with your skills. Enjoy making it and have fun sharing your fudge!

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Looking for a festive treat that’s easy to make and downright delicious? Look no further! My White Chocolate Cranberry Fudge balances rich chocolate and tart cranberries for a perfect holiday delight. In this post, I’ll guide you through simple steps, helpful tips, and tasty variations to make this fudge your new favorite sweet. Grab your ingredients, and let’s whip up a batch of something special for the season!

Why I Love This Recipe

  1. Decadent Flavor: This fudge combines the creamy sweetness of white chocolate with the tartness of cranberries, creating a delightful contrast that is hard to resist.
  2. Easy to Make: With just a few simple ingredients and quick steps, this recipe is perfect for both novice and experienced bakers alike.
  3. Perfect for Gifting: These fudge squares make a lovely homemade gift for friends and family during the holiday season, beautifully packaged and ready to share.
  4. Customizable: You can easily swap out ingredients, like using different nuts or adding spices, to create a unique twist on this classic treat.

Ingredients

List of Ingredients

– 2 cups white chocolate chips

– 1 can (14 oz) sweetened condensed milk

– 1/4 cup unsalted butter

– 1/2 cup dried cranberries, roughly chopped

– 1/2 cup pecans, chopped (optional)

– 1 teaspoon vanilla extract

– Pinch of salt

White chocolate chips are key in this recipe. They provide a creamy base. Sweetened condensed milk adds sweetness and helps bind the fudge together. Unsalted butter makes the fudge rich and smooth. Dried cranberries bring a fruity taste that balances the sweetness. Pecan nuts add a nice crunch, but they are optional. Vanilla extract gives the fudge a warm, inviting flavor. Finally, a pinch of salt enhances all the tastes.

Optional Add-ins

– Mini marshmallows

– Coconut flakes

– Chopped almonds

– Orange zest

Feel free to get creative! Mini marshmallows can add extra fluffiness. Coconut flakes bring a tropical twist. Chopped almonds give a different nut flavor. A hint of orange zest adds a refreshing citrus note.

Recommended Cooking Tools

– Medium saucepan

– Spatula

– 8×8 inch baking dish

– Parchment paper

– Knife for cutting

Using the right tools makes the process easier. A medium saucepan helps you melt the chocolate without burning it. A spatula is great for mixing and pouring. The 8×8 inch baking dish is perfect for shaping the fudge. Parchment paper allows for easy removal later. A knife is needed for cutting the fudge into squares.

Step-by-Step Instructions

Preparation Steps

Start by lining an 8×8 inch baking dish. Use parchment paper and leave some overhang. This helps with easy removal later. Gather all your ingredients before you start. This makes the process smooth and fun.

Cooking Process

In a medium saucepan, set the heat to low. Add 2 cups of white chocolate chips, 1 can of sweetened condensed milk, and 1/4 cup of unsalted butter. Stir the mixture constantly until it is smooth and melted. Watch closely to avoid burning the chocolate. Once melted, take the pan off the heat. Stir in 1 teaspoon of vanilla extract and a pinch of salt. Next, gently fold in 1/2 cup of chopped dried cranberries and 1/2 cup of chopped pecans if you choose to use them. Mix well until everything is even.

Cooling and Cutting

Pour the fudge mix into the lined baking dish. Use a spatula to smooth the top. Refrigerate the dish for at least 2-3 hours. This makes the fudge firm and set. After it cools, lift the fudge out using the parchment overhang. Cut it into squares. For a nice touch, serve the fudge on a pretty platter. You can add whole cranberries and pecans on top for decoration.

Tips & Tricks

How to Avoid Burning Chocolate

To avoid burning chocolate, always use low heat. Stir the mixture constantly. This keeps the chocolate from sticking to the pan. If you see the chocolate starting to clump, take it off the heat. You can let it cool for a moment, then stir again.

Achieving the Perfect Fudge Texture

To get smooth and creamy fudge, combine all ingredients well. Mix the sweetened condensed milk and butter with the chocolate. You want a glossy look. When you fold in the cranberries, be gentle. This keeps the fudge soft. Let it chill in the fridge until firm, but don’t leave it too long.

Presentation Recommendations

For a lovely display, cut the fudge into neat squares. Use a decorative platter to serve. Add whole cranberries and pecans on top for color. You can also wrap pieces in wax paper for gifts. This makes your fudge even more special for the holidays.

Pro Tips

  1. Use Quality Chocolate: The flavor of your fudge will largely depend on the quality of the white chocolate chips you choose. Opt for high-quality brands for the best results.
  2. Chill Thoroughly: Make sure to refrigerate the fudge for the full 2-3 hours to ensure it sets properly. If it’s too soft, it may not hold its shape when cut.
  3. Customize Your Mix-ins: Feel free to experiment with different mix-ins such as dried fruits, nuts, or even a sprinkle of sea salt on top for a gourmet touch.
  4. Storage Tips: Store the fudge in an airtight container in the fridge. It can last up to two weeks, making it a great make-ahead treat for gatherings.

Variations

Flavor Additions

You can change the taste of your fudge by adding new flavors. Try a splash of almond extract instead of vanilla for a nutty twist. You can mix in orange zest for a bright, citrus taste. Another idea is to add a sprinkle of sea salt on top for a sweet and salty combo. Each of these options can make your fudge unique.

Dietary Adjustments (Vegan, Gluten-Free)

You can make the fudge vegan by swapping the white chocolate chips for dairy-free chocolate chips. Use coconut milk or a nut milk instead of sweetened condensed milk. For gluten-free fudge, just make sure all your ingredients are gluten-free. This way, everyone can enjoy your tasty treat.

Ingredient Substitutions

If you don’t have white chocolate chips, you can use butterscotch or dark chocolate chips. Instead of pecans, feel free to use walnuts, almonds, or even sunflower seeds. If you can’t find dried cranberries, use raisins or dried cherries instead. These swaps keep your fudge fun and delicious.

Storage Info

How to Store White Chocolate Cranberry Fudge

To keep your white chocolate cranberry fudge fresh, store it in an airtight container. Place parchment paper between layers to avoid sticking. This fudge stays good at room temperature for up to five days. If you want it to last longer, put it in the fridge. It will stay fresh for up to two weeks in the fridge.

Freezing Instructions

You can freeze white chocolate cranberry fudge for up to three months. First, cut the fudge into squares. Wrap each piece in plastic wrap, then put them in a freezer-safe bag. Make sure to remove as much air as possible. When you want to enjoy some fudge, just take out what you need and let it thaw in the fridge.

Best Ways to Reheat or Use Leftovers

If you want to warm up your fudge, place it in the microwave for 10-15 seconds. This makes it soft and gooey, perfect for topping on ice cream. You can also chop it into smaller bits and mix it into brownies or cookies for an extra treat. Enjoy your fudge in creative ways!

FAQs

What can I substitute for white chocolate chips?

You can use butterscotch chips or almond bark. Both options bring a sweet flavor. If you want a richer taste, try dark chocolate chips. Remember, dark chocolate is less sweet. Adjust your sugar if needed.

Can I use fresh cranberries instead of dried?

Fresh cranberries are too tart for fudge. They won’t mix well with the sweet chocolate. Dried cranberries are better because they add sweetness and chewiness. If you really want to use fresh ones, add more sugar to balance the tartness.

How long does the fudge last at room temperature?

The fudge lasts about 3 to 4 days at room temperature. Keep it in a cool, dry place. To extend its life, store it in the fridge. It can last up to two weeks when chilled. Always check for changes in texture or smell before eating.

We discussed the key ingredients for white chocolate cranberry fudge and how to add extra flavors. You learned the step-by-step process to prepare, cook, cool, and cut the fudge with ease. I shared tips to keep your fudge from burning and how to perfect its texture. You also discovered variations for different diets and storage tips to keep it fresh.

White chocolate cranberry fudge is a simple treat. With practice, you can impress everyone with your skills. Enjoy making it and have fun sharing your fudg

- 2 cups white chocolate chips - 1 can (14 oz) sweetened condensed milk - 1/4 cup unsalted butter - 1/2 cup dried cranberries, roughly chopped - 1/2 cup pecans, chopped (optional) - 1 teaspoon vanilla extract - Pinch of salt White chocolate chips are key in this recipe. They provide a creamy base. Sweetened condensed milk adds sweetness and helps bind the fudge together. Unsalted butter makes the fudge rich and smooth. Dried cranberries bring a fruity taste that balances the sweetness. Pecan nuts add a nice crunch, but they are optional. Vanilla extract gives the fudge a warm, inviting flavor. Finally, a pinch of salt enhances all the tastes. - Mini marshmallows - Coconut flakes - Chopped almonds - Orange zest Feel free to get creative! Mini marshmallows can add extra fluffiness. Coconut flakes bring a tropical twist. Chopped almonds give a different nut flavor. A hint of orange zest adds a refreshing citrus note. - Medium saucepan - Spatula - 8x8 inch baking dish - Parchment paper - Knife for cutting Using the right tools makes the process easier. A medium saucepan helps you melt the chocolate without burning it. A spatula is great for mixing and pouring. The 8x8 inch baking dish is perfect for shaping the fudge. Parchment paper allows for easy removal later. A knife is needed for cutting the fudge into squares. {{ingredient_image_1}} Start by lining an 8x8 inch baking dish. Use parchment paper and leave some overhang. This helps with easy removal later. Gather all your ingredients before you start. This makes the process smooth and fun. In a medium saucepan, set the heat to low. Add 2 cups of white chocolate chips, 1 can of sweetened condensed milk, and 1/4 cup of unsalted butter. Stir the mixture constantly until it is smooth and melted. Watch closely to avoid burning the chocolate. Once melted, take the pan off the heat. Stir in 1 teaspoon of vanilla extract and a pinch of salt. Next, gently fold in 1/2 cup of chopped dried cranberries and 1/2 cup of chopped pecans if you choose to use them. Mix well until everything is even. Pour the fudge mix into the lined baking dish. Use a spatula to smooth the top. Refrigerate the dish for at least 2-3 hours. This makes the fudge firm and set. After it cools, lift the fudge out using the parchment overhang. Cut it into squares. For a nice touch, serve the fudge on a pretty platter. You can add whole cranberries and pecans on top for decoration. To avoid burning chocolate, always use low heat. Stir the mixture constantly. This keeps the chocolate from sticking to the pan. If you see the chocolate starting to clump, take it off the heat. You can let it cool for a moment, then stir again. To get smooth and creamy fudge, combine all ingredients well. Mix the sweetened condensed milk and butter with the chocolate. You want a glossy look. When you fold in the cranberries, be gentle. This keeps the fudge soft. Let it chill in the fridge until firm, but don’t leave it too long. For a lovely display, cut the fudge into neat squares. Use a decorative platter to serve. Add whole cranberries and pecans on top for color. You can also wrap pieces in wax paper for gifts. This makes your fudge even more special for the holidays. Pro Tips Use Quality Chocolate: The flavor of your fudge will largely depend on the quality of the white chocolate chips you choose. Opt for high-quality brands for the best results. Chill Thoroughly: Make sure to refrigerate the fudge for the full 2-3 hours to ensure it sets properly. If it’s too soft, it may not hold its shape when cut. Customize Your Mix-ins: Feel free to experiment with different mix-ins such as dried fruits, nuts, or even a sprinkle of sea salt on top for a gourmet touch. Storage Tips: Store the fudge in an airtight container in the fridge. It can last up to two weeks, making it a great make-ahead treat for gatherings. {{image_2}} You can change the taste of your fudge by adding new flavors. Try a splash of almond extract instead of vanilla for a nutty twist. You can mix in orange zest for a bright, citrus taste. Another idea is to add a sprinkle of sea salt on top for a sweet and salty combo. Each of these options can make your fudge unique. You can make the fudge vegan by swapping the white chocolate chips for dairy-free chocolate chips. Use coconut milk or a nut milk instead of sweetened condensed milk. For gluten-free fudge, just make sure all your ingredients are gluten-free. This way, everyone can enjoy your tasty treat. If you don’t have white chocolate chips, you can use butterscotch or dark chocolate chips. Instead of pecans, feel free to use walnuts, almonds, or even sunflower seeds. If you can’t find dried cranberries, use raisins or dried cherries instead. These swaps keep your fudge fun and delicious. To keep your white chocolate cranberry fudge fresh, store it in an airtight container. Place parchment paper between layers to avoid sticking. This fudge stays good at room temperature for up to five days. If you want it to last longer, put it in the fridge. It will stay fresh for up to two weeks in the fridge. You can freeze white chocolate cranberry fudge for up to three months. First, cut the fudge into squares. Wrap each piece in plastic wrap, then put them in a freezer-safe bag. Make sure to remove as much air as possible. When you want to enjoy some fudge, just take out what you need and let it thaw in the fridge. If you want to warm up your fudge, place it in the microwave for 10-15 seconds. This makes it soft and gooey, perfect for topping on ice cream. You can also chop it into smaller bits and mix it into brownies or cookies for an extra treat. Enjoy your fudge in creative ways! You can use butterscotch chips or almond bark. Both options bring a sweet flavor. If you want a richer taste, try dark chocolate chips. Remember, dark chocolate is less sweet. Adjust your sugar if needed. Fresh cranberries are too tart for fudge. They won’t mix well with the sweet chocolate. Dried cranberries are better because they add sweetness and chewiness. If you really want to use fresh ones, add more sugar to balance the tartness. The fudge lasts about 3 to 4 days at room temperature. Keep it in a cool, dry place. To extend its life, store it in the fridge. It can last up to two weeks when chilled. Always check for changes in texture or smell before eating. We discussed the key ingredients for white chocolate cranberry fudge and how to add extra flavors. You learned the step-by-step process to prepare, cook, cool, and cut the fudge with ease. I shared tips to keep your fudge from burning and how to perfect its texture. You also discovered variations for different diets and storage tips to keep it fresh. White chocolate cranberry fudge is a simple treat. With practice, you can impress everyone with your skills. Enjoy making it and have fun sharing your fudge!

White Chocolate Cranberry Fudge

A deliciously creamy fudge made with white chocolate, sweetened condensed milk, and dried cranberries.
Print Recipe Save Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 2 cups white chocolate chips
  • 1 can sweetened condensed milk (14 oz)
  • 1/4 cup unsalted butter
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pecans, chopped (optional)
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until smooth and melted, being careful not to burn the chocolate.
  • Once melted, remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
  • Gently fold in the chopped cranberries and pecans (if using) until evenly distributed throughout the mixture.
  • Pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula.
  • Refrigerate for at least 2-3 hours, or until firm and set.
  • Once the fudge is set, remove it from the pan using the parchment overhang and cut into squares.

Notes

Serve the fudge squares on a decorative platter, and garnish with a few whole cranberries and pecan halves for an elegant touch.
Keyword cranberry, dessert, fudge, white chocolate

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