Cranberry Walnut White Fudge
Indulge in the irresistible sweetness of Cranberry Walnut White Fudge, a decadent treat that combines creamy white chocolate with tart dried cranberries and crunchy walnuts for the perfect balance of textures and flavors. This no-fail fudge recipe comes together in just 10 minutes of prep time, making it ideal for holiday gatherings, homemade gifts, or a quick dessert fix. The rich base of sweetened condensed milk and silky white chocolate is elevated with a touch of vanilla extract and a pinch of salt, creating a smooth, melt-in-your-mouth consistency. With its festive pops of crimson and nutty elegance, this easy-to-make fudge is as stunning as it is delicious. Whether served at a party or savored with a cup of tea, this make-ahead treat is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 14 ounces Sweetened condensed milk
- 3 cups White chocolate chips
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries
- 1 cup Chopped walnuts
- 1 tablespoon Unsalted butter
- 1 pinch Salt
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper or aluminum foil. Leave an overhang on two sides for easy removal, then lightly grease the paper or foil with unsalted butter.
In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate chips.
Stir constantly with a silicone spatula until the chocolate chips are fully melted and the mixture is smooth. Be sure to keep the heat low to avoid scorching the chocolate.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared pan, spreading it out evenly with the spatula.
Allow the fudge to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely, at least 2 hours or until firm.
Once set, use the parchment or foil overhang to lift the fudge out of the pan.
Cut the fudge into 16 squares or your preferred serving size using a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.5 g | 437% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 771.3 g | 280% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 698.6 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2419 mg | 186% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4804 mg | 102% | |
*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.
