This White Chocolate Cranberry Fudge is a holiday classic: creamy, sweet white chocolate fudge scattered with bright, tart dried cranberries. It’s easy to make, stores well, and makes a lovely edible gift.
Every year I plan a selection of homemade treats for neighbors, coworkers, and friends. I like to offer a variety so there’s something for everyone, but each year a few recipes always rise to the top. This white chocolate cranberry fudge is one of those winners — rich, smooth, and festive.
The texture of this fudge is unbelievably creamy — it almost melts in your mouth. Because white chocolate is quite sweet, I fold in sweetened dried cranberries to add a bright, tart contrast and a jewel-like pop of color. The result is simple, elegant, and perfectly balanced for holiday gifting or serving at parties.
Creamy white chocolate with pops of tangy cranberry — this White Chocolate Cranberry Fudge captures the flavors of the season in every bite.
Print Recipe
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
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Line an 8×8 or 9×9 square pan with foil, leaving the foil to extend over the edges. Lightly grease the foil and set the pan aside.
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In a medium heavy-bottomed saucepan combine the granulated sugar, marshmallow creme, evaporated milk, salt, and butter. Bring to a boil over medium heat, stirring constantly. Continue to boil and stir for 5 minutes. Remove from heat and stir in the white chocolate chips and vanilla until the mixture is smooth. Fold in the cranberries.
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Pour the hot fudge into the prepared pan and spread it to an even layer. Refrigerate for at least 2 hours until set, then lift from the pan using the foil and cut into squares.
Notes
This sweet, creamy fudge is sure to be a hit with friends and family.
Have a super sweet day!
xo, Hayley