This White Chocolate Cranberry Fudge is the ultimate holiday candy! Sweet and creamy white chocolate fudge with juicy bits of bejeweled cranberries swirled throughout. Simple, perfect and so delicious!
I dunno about you, but I am trying to plan all of my edible gifts this year for neighbors, my apartment complex office people, and friends. I always low-key stress over this because I am a recovering perfectionist and always want to give ALL the things. You would be 1000% correct if you guessed my love language is acts of service, because I am always trying to give the best gifts. In fact, I have been told many times I am a pretty good gift-giver… and I feel the pressure! 🙂
In my treat boxes for my neighbors and friends, I always try to make a good selection to please a little bit of everyone. Of course, even when I have the option to choose say, five different treats, I still worry about which ones to pick! What can I say, there’s always a very good selection! However, once I tasted this White Chocolate Cranberry Fudge, I knew it definitely had a concrete spot in my top 5 for gifting!
This fudge is SO creamy. Like, unbelievably creamy. It’s super sweet – as most white chocolate desserts are – and has a lovely almost melt-in-your-mouth texture. To counter some of the sweet bite, I added some sweetened dried cranberries which add a gorgeous bejeweled pop of color and a little tartness that pairs so beautifully with the white chocolate. This fudge is ultra simple to make, but it packs a delicious punch because it’s SO purely perfect with the white chocolate and cranberry.
Creamy and sweet with tangy cranberries bursting throughout – this White Chocolate Cranberry Fudge is the epitome of Christmas!
White Chocolate Cranberry Fudge
Ingredients
- 1½ cups granulated white sugar
- 7 oz (One 7oz jar) marshmallow creme/fluff
- ⅔ cup evaporated milk
- 4 Tbsp unsalted butter
- 1/4 tsp salt
- 2 cups white chocolate chips
- 1½ tsp vanilla extract
- 3/4 cup sweetened dried cranberries
Instructions
- Line an 8x8 or 9x9 square pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil with some cooking spray; set aside.
- In a medium heavy bottomed saucepan, add in the granulated sugar, marshmallow creme, evaporated milk, salt, and butter and bring to a boil over medium heat. Boil, stirring constantly for 5 minutes. Remove from the heat and stir in the white chocolate chips and vanilla extract until smooth and combined. Fold in the cranberries.
- Pour the hot fudge mixture into the prepared pan and spread into an even layer. Refrigerate for at least 2 hours to set before cutting into squares.
Notes
You guys are going to love this sweet and sinful fudge!
Have a super sweet day!
xo, Hayley
Nikki says
I have made this for years. I do have a few more “add in’s” that make it even more beautiful. Chopped pistachios and crystallized ginger. Takes it over the top!
thedomesticrebel says
Nikki, the crystallized ginger sounds amazing! Thanks for your review!