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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.
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
As it falls to the bottom of the glass, the syrup cools and forms into a ball. Remove the ball from the water and check its consistency with your fingers. For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.
By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals. Stirring also introduces air, dust, and small dried bits from the walls of the saucepan—all potential seeds for crystal formation.
How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
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.
Saucepan: Choose a heavy, straight-sided metal saucepan that holds about twice the volume of your fudge recipe. A heavy pan distributes heat evenly so the ingredients are less likely to scorch when they boil at high temperature. Using a large saucepan gives the ingredients room to expand when they boil.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
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!
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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