White Chocolate Cranberry Nut Fudge
Indulge in the creamy decadence of White Chocolate Cranberry Nut Fudge, an irresistible holiday treat that combines the silky sweetness of white chocolate with the tart pop of dried cranberries and the satisfying crunch of chopped nuts. This easy no-bake recipe requires just 10 minutes of prep time and uses a handful of simple ingredients, including sweetened condensed milk for a perfectly smooth texture and a hint of vanilla for added warmth. The balance of salty and sweet, with a festive medley of textures, makes this fudge a crowd-pleaser for gatherings or a thoughtful homemade gift. Whether you're celebrating holidays or simply craving a rich dessert, this make-ahead fudge is a foolproof choice that stays fresh in the fridge for up to two weeks. Try this versatile recipe today and elevate your dessert game with minimal effort!
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Recipe Information
Ingredients
- 3 cups White chocolate chips
- 14 ounces Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries
- 1 cup Chopped nuts (such as pecans, walnuts, or almonds)
- 0.25 teaspoon Salt
- 1 teaspoon Unsalted butter (for greasing the pan)
Instructions
Grease an 8x8-inch square baking pan with unsalted butter. Line it with parchment paper, leaving some overhang to easily remove the fudge later.
In a heavy-bottomed saucepan, combine the white chocolate chips and sweetened condensed milk.
Cook the mixture over low heat, stirring constantly with a silicone spatula, until the white chocolate is fully melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
Fold in the dried cranberries and chopped nuts, ensuring they are evenly distributed throughout the fudge mixture.
Pour the mixture into the prepared baking pan and spread it out evenly with the spatula.
Let the fudge cool to room temperature, then refrigerate it for at least 2 hours or until firm.
Once the fudge has set, lift it out of the pan using the parchment paper overhang.
Cut the fudge into 24 squares using a sharp knife. For clean cuts, wipe the knife with a damp cloth between slices.
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.4 g | 429% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 771.7 g | 281% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 698.7 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2459 mg | 189% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4814 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.
