White Chocolate Cranberry Fudge is the kind of treat that makes the whole kitchen feel happy. Maybe you’ve got a holiday party, a bake sale, or just a late-night sweet tooth that will not quit. You want something pretty, fast, and totally doable with minimal cleanup. This is my go-to recipe when I need a dessert that looks impressive but takes almost no effort. It’s creamy, speckled with tart cranberries, and it sets up beautifully. If you’ve never made fudge before, this is the perfect place to start.
How to make easy white chocolate fudge
This is a simple, microwave-friendly method that uses pantry basics and a few smart tricks. I’ll show you how to keep the chocolate silky, how to fold in the cranberries without streaking, and how to get clean squares that look bakery-level. Think of this as your short path to dessert glory.
What you’ll need
- White chocolate chips or a chopped white chocolate bar. Use a brand you trust for the best melt.
- Sweetened condensed milk to lock in that creamy texture and quick set.
- Butter for richness and a smoother melt.
- Vanilla extract to deepen flavor.
- Salt to balance the sweetness.
- Dried cranberries for chewy, tart pops of flavor.
- Optional add-ins like orange zest, chopped pistachios, or a sprinkle of flaky sea salt on top.
Step by step
Line an 8-inch square pan with parchment, letting the sides hang over for easy lifting. Lightly butter the parchment if you want extra insurance.
In a large microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter. Microwave in 20 to 30 second bursts, stirring well after each, until almost melted. The heat from the bowl and the mixture will finish the job as you stir. The key is to avoid overheating.
Stir in vanilla and a pinch of salt. Let the mixture cool for 1 to 2 minutes so it is not too hot, then fold in the dried cranberries. If you like a little crunch and color, add a handful of chopped pistachios too. Smooth the fudge into the prepared pan. Tap the pan gently to settle air bubbles. If using flaky salt, sprinkle a tiny bit on top.
Chill for about 2 to 3 hours, or until firm. Use the parchment to lift the slab out and cut into small squares with a sharp knife. Wipe the blade between cuts for extra clean edges.
If you are putting together a dessert board, a pan of this fudge beside a plate of cranberry pistachio shortbread cookies looks like holiday magic.
What is white fudge made of?
White fudge is all about a creamy base that sets without needing a thermometer. You get there by melting white chocolate with sweetened condensed milk and a little butter. The milk makes the fudge smooth and sliceable, the butter adds richness, and the vanilla brings warmth. Salt is the secret that keeps it from tasting flat. Then you stir in your favorite mix-ins. For this version, dried cranberries bring tart chewiness that balances the sweet, buttery bite.
The role of each ingredient
White chocolate: Choose good quality. Chips are easy, but chopped bars often melt silkier. Avoid white baking melts that do not contain cocoa butter, since they can be waxy.
Sweetened condensed milk: This is your set-it-and-forget-it helper. It sweetens and stabilizes the fudge so it firms up without fuss.
Butter: Adds gloss and a soft bite.
Vanilla and salt: Flavor boosters that make the fudge taste like more than just sugar.
Dried cranberries: Tart, chewy, and gorgeous against the white chocolate background.
“I brought a tray of this to my office and it was gone before lunch. People kept asking which bakery I got it from. This is now my emergency party trick.”
Can this fudge be made on the stovetop?
Yes, and it is easy. If you do not own a microwave or simply prefer the stovetop, use low heat and a heavy-bottomed saucepan. Low is the magic word. Melt white chocolate, sweetened condensed milk, and butter together, stirring constantly with a rubber spatula. Pull it off the heat as soon as most of the chocolate pieces are melted, then keep stirring until completely smooth. Off the heat, add vanilla and salt. Let the mixture cool for a minute, then fold in cranberries. Spread in your lined pan and chill.
No microwave? No problem
You can also use a double boiler. Set a heat-safe bowl over a pot of barely simmering water. Make sure the bottom of the bowl is not touching the water. Add your chocolate, condensed milk, and butter to the bowl, then melt gently while stirring. This method gives you tons of control so you do not scorch the chocolate.
Tips and Notes
Think of this section as me standing right beside you, handing you the bowl and pointing out the tiny things that change everything.
- Use quality white chocolate. If your chocolate tastes waxy out of the bag, the fudge will too.
- Short microwave bursts and lots of stirring. Stop when it is almost melted and let the residual heat finish the job.
- Let it cool for a minute before adding cranberries so they do not bleed color into the fudge.
- Cut small squares. This fudge is rich, so bite-size pieces are perfect.
- Brighten with citrus. A little orange zest wakes up the whole pan.
- Storage: Fudge keeps in an airtight container in the fridge for up to a week, or in the freezer for 2 to 3 months. Layer with parchment to keep pieces from sticking.
- Serving idea: Pair a plate of this fudge with a creamy slice of chocolate lasagna for a dessert spread that hits all the textures.
White Chocolate Cranberry Fudge Recipe Variations
Once you have the base down, you can play. Here are a few ideas I love when I want to change things up but keep the same easy method.
Orange almond twist: Add 1 teaspoon grated orange zest and a handful of toasted sliced almonds. The orange wakes up the sweetness and makes the cranberries pop. The crunch is amazing alongside the creamy base.
Pistachio party: Stir in chopped pistachios with the cranberries. You get bright green flecks, buttery crunch, and a flavor combo that people flip for.
Swirl of jam: Dollop a few teaspoons of cranberry or raspberry jam on top of the freshly spread fudge and swirl with a toothpick. It looks fancy without any extra work.
Salty sparkle: A pinch of flaky sea salt on top makes every bite taste more balanced. If you like sweet-and-salty treats, this is for you.
Holiday mix: Half cranberries, half chopped candied ginger. That little ginger heat is ridiculously good with white chocolate.
And yes, if you love it as much as I do, go ahead and make a double batch. One for gifting and one for late-night snacking. This is the kind of treat that disappears quickly.
Common Questions
How long does White Chocolate Cranberry Fudge take to set?
Usually 2 to 3 hours in the fridge. If your kitchen is warm or you used a deeper pan, it may need another hour. You can chill it overnight.
Can I use fresh or frozen cranberries?
Stick with dried. Fresh or frozen cranberries release water and can make the fudge grainy or prevent it from setting correctly.
Why did my chocolate seize?
White chocolate is delicate. If it overheats or comes into contact with water, it can seize. Use low heat, short microwave bursts, and keep utensils dry.
Can I make this ahead?
Absolutely. This fudge tastes even better the next day. Store tightly covered in the fridge and slice just before serving for neat edges.
What size pan works best?
An 8-inch square pan gives you a classic thickness. A 9-inch square will make slightly thinner pieces that set a little faster.
A Sweet Little Wrap Up
If you want a no-stress treat that always gets compliments, White Chocolate Cranberry Fudge delivers. It is quick to make, pretty to serve, and wildly flexible with add-ins. Keep a can of condensed milk and a bag of white chocolate chips on standby and you are never far from dessert. For another helpful take on this flavor combo, you might like the tips in White Chocolate Cranberry Fudge Recipe | Easy + Quick Christmas …, and I also love the nutty twist in White Chocolate Cranberry Pecan Fudge – House of Nash Eats. Now grab that pan, and let me know how your batch turns out.
