Cranberry Chocolate Fudge
Indulge your sweet tooth with this decadent Cranberry Chocolate Fudge, where rich, velvety flavors meet a tart, fruity twist. Perfectly balanced with just the right touch of sweetness, this no-bake treat combines creamy semi-sweet chocolate, silky condensed milk, and a hint of vanilla for an irresistibly smooth texture. Dried cranberries add bursts of tangy flavor in every bite, creating a delightful contrast that makes this fudge truly stand out. Ready in just minutes and set to perfection in the fridge, this easy homemade dessert is ideal for holidays, parties, or simply satisfying chocolate cravings. With its luscious texture, pops of vibrant cranberry, and effortless preparation, this Cranberry Chocolate Fudge is your new go-to recipe for any occasion.
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper with a small amount of butter or non-stick spray.
In a medium saucepan, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Heat the mixture over low heat, stirring constantly with a spatula or wooden spoon, until the chocolate is completely melted and the mixture is smooth.
Remove the saucepan from heat and stir in the vanilla extract, salt, and dried cranberries. Mix until the cranberries are evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with the back of a spoon or an offset spatula. Tap the pan gently on the countertop to remove any air bubbles.
Refrigerate the fudge for at least 2 hours, or until completely firm.
Once the fudge is set, use the parchment paper overhang to lift it out of the pan and onto a cutting board. Cut the fudge into 16 equal squares or smaller pieces, if desired.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 523.5 g | 190% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 468.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1142 mg | 88% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1541 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
