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This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! With beautiful Christmas colors, this super easy and quick dessert is a great treat for the busy holiday season!
Table of Contents
How to make easy white chocolate fudge
The best white chocolate cranberry fudge
Get the Recipe
So I’m doing something new today and I’m totally excited about it – fudge! And I’m starting off easy with this White Chocolate Cranberry Fudge. White chocolate and cranberries are easily one of the best holiday flavor combinations, so having a quick treat to put together is a must.
Plus, I wanted to make it a little extra special with it being the holidays and all and I added some sparkling sugar to the top. it takes this Easy White Chocolate Cranberry Fudge and turns it into SPARKLING white chocolate cranberry fudge. And who doesn’t love a little sparkle at the holidays?! It makes this fudge would perfect for gifting or for holiday dessert trays.
How to make easy white chocolate fudge
One of the best things about this fudge is how easy it is to put together. With only 5 ingredients, plus some sprinkles, it keeps things nice and simple. All you need is a bowl, a 9×9 inch pan lined with parchment paper and your microwave.
Start off by adding the white chocolate chips and sweetened condensed milk to a large microwave safe bowl. Microwave them for one minute, then stir to combine and let the residual heat do as much of the melting as it can. If it needs another 30 seconds or so, go ahead and heat it some more, then stir it until it’s melted.
Once melted, add the vanilla extract, cranberries and a pinch of salt. Use a spatula to combine everything and then quickly pour into the prepared pan. Add the sparkling sugar sprinkles, if you want to use them, and press them into the top of the fudge.
Let the fudge cool to room temperature before cutting into squares. You could also let it cool in the fridge to speed up the process, but it doesn’t have to be refrigerated.
The best white chocolate cranberry fudge
This Easy White Chocolate Cranberry Fudge is so simple to put together and tastes great! It’s smooth and creamy and plenty sweet! The tart pop of the cranberries is perfectly refreshing and cuts the sweetness down just enough. It’s such a perfect pair and festive fudge to try!
This White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries! It’s a super easy & quick dessert with Christmas colors!
1. Line a 9×9 square pan with parchment paper that covers the sides of the pan. 2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth. 3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly. 4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge. 5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool. 6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.
Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
Options for what you can do with your unset fudge:
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand).
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