Cranberry Orange White Chocolate Fudge
Indulge in the irresistible flavors of this Cranberry Orange White Chocolate Fudge, a festive treat perfect for holiday gatherings or gifting! This decadent recipe combines creamy white chocolate with tangy dried cranberries and a burst of fresh orange zest, creating a delightful balance of sweetness and citrusy brightness. Made with just a handful of ingredients like sweetened condensed milk and a touch of vanilla, this fudge comes together in a snap, requiring only 10 minutes of prep time. The melt-and-pour simplicity makes it ideal for beginners, while the gorgeous cranberry-studded squares offer a show-stopping presentation. Perfectly rich and velvety, this homemade fudge is a crowd-pleaser that will leave your guests reaching for seconds!
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Recipe Information
Ingredients
- 14 oz sweetened condensed milk
- 3 cups white chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 0.75 cup dried cranberries
- 1 n/a pinch of salt
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy fudge removal later. Set aside.
In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, butter, and a pinch of salt over low heat.
Stir constantly with a heat-proof spatula until the mixture is completely melted and smooth. Be careful not to overheat to avoid scorching the chocolate.
Once melted, remove the saucepan from heat and stir in the vanilla extract and orange zest until evenly combined.
Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the mixture.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with the spatula or the back of a spoon.
Optionally, sprinkle a few extra dried cranberries on top for decoration and press them gently into the surface.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set completely for at least 2 hours or until firm.
Once set, use the parchment paper overhang to lift the fudge out of the dish. Place it on a cutting board and slice into 36 small squares.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
5465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 731.4 g | 266% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 671.6 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2352 mg | 181% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4334 mg | 92% | |
*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.
