Cranberry Fudge Recipe
Introduction
Cranberry Fudge is the perfect dessert for any festive occasion. Imagine the creamy richness of white chocolate paired with the tartness of fresh cranberries, all balanced out with a hint of crunch from walnuts. It’s the perfect holiday treat, whether you’re looking for a special dessert for a Christmas gathering or a sweet snack to enjoy during the colder months. This fudge is easy to make, visually stunning, and, most importantly, delicious.
This recipe combines simple ingredients to create a flavor profile that is both indulgent and refreshing. You’ll love the contrast between the smooth, velvety chocolate and the vibrant, tangy cranberries. Plus, it’s incredibly easy to customize based on your preferences. Let’s dive into the details of this irresistible treat that’s sure to wow your family and friends.
Why You’ll Love This Recipe
- Easy to Make: No complicated techniques here—just melt, mix, and chill. It’s a no-bake treat that requires minimal effort.
- Festive and Flavorful: The balance of creamy white chocolate, tart cranberries, and crunchy walnuts makes this fudge a perfect holiday dessert.
- Customizable: Add your favorite nuts, spices, or even a swirl of caramel or dark chocolate to make it uniquely yours.
- Great for Gifting: Packaged in pretty boxes or cellophane bags, this fudge makes a wonderful gift for family, friends, or coworkers during the holiday season.
Ingredients Breakdown
- White Chocolate
White chocolate is the key ingredient that gives this fudge its rich, creamy texture. It melts easily, creating a smooth base for the fudge. Choose high-quality white chocolate bars or chips for the best results. Avoid white chocolate “flavored” chips, as they can have a waxy texture and will not melt as smoothly. - Fresh Cranberries
Fresh cranberries add a pop of tartness that balances the sweetness of the white chocolate. When mixed into the fudge, the cranberries provide both color and flavor. Be sure to chop the cranberries roughly before adding them to the fudge mixture. If fresh cranberries aren’t available, frozen cranberries work well too—just thaw and drain them before use. - Sweetened Condensed Milk
Sweetened condensed milk adds the sweetness and helps bind the ingredients together. It also makes the fudge creamy and smooth. If you prefer a dairy-free version, you can find sweetened condensed coconut milk as an alternative. - Butter
Butter adds richness and helps the fudge set with a smooth, velvety texture. Make sure to use unsalted butter to control the saltiness of the fudge. If you’re making a dairy-free version, you can substitute with coconut oil or margarine. - Chopped Walnuts
Walnuts add a delightful crunch and nutty flavor to the fudge. They complement the cranberries beautifully, both in texture and taste. If you prefer another type of nut, pecans, almonds, or hazelnuts would work just as well. For nut-free fudge, simply omit the walnuts. - Vanilla Extract
A small amount of vanilla extract enhances the flavor of the fudge without overpowering it. This subtle addition rounds out the sweetness of the white chocolate and complements the tartness of the cranberries. - Salt
A pinch of salt is essential in this recipe. It helps balance out the sweetness of the fudge and enhances the flavors of the white chocolate and cranberries.
Step-by-Step Instructions
- Melt the White Chocolate
Start by chopping the white chocolate into small pieces to help it melt evenly. Place the chopped chocolate and sweetened condensed milk into a heatproof bowl. Set the bowl over a pot of simmering water (double boiler method) and stir until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between. - Add Butter and Vanilla
Once the chocolate is melted and smooth, add the butter and vanilla extract to the mixture. Stir until the butter is completely melted and the mixture is creamy. This step adds richness and depth to the fudge. - Mix in Cranberries and Walnuts
Fold in the chopped cranberries and walnuts, ensuring they are evenly distributed throughout the chocolate mixture. Be gentle during this step to avoid breaking the cranberries into smaller pieces. - Prepare the Pan
Line an 8×8-inch square baking pan with parchment paper, leaving some overhang so you can easily lift the fudge out once it’s set. Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula. - Chill the Fudge
Refrigerate the fudge for at least 3 hours, or until it is fully set. The fudge will firm up as it cools, becoming easy to cut into squares. If you’re in a rush, you can freeze it for 1-2 hours to speed up the process. - Cut and Serve
Once the fudge has set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into squares or rectangles, depending on your preference. Serve immediately or store in an airtight container.
Tips and Variations
- Make It Creamy: For an extra creamy fudge, substitute some of the white chocolate with cream cheese or marshmallow fluff. This adds a fluffy texture to the fudge that pairs well with the tart cranberries.
- Use Different Nuts: Feel free to swap out the walnuts for pecans, almonds, or even hazelnuts for a different flavor profile.
- Add a Swirl: To make your fudge even more decadent, drizzle a little bit of dark chocolate or caramel over the top and swirl it in with a knife before chilling.
- Gluten-Free: This recipe is naturally gluten-free, but always be sure to check the labels on your ingredients to make sure they are certified gluten-free, especially the chocolate.
- Dairy-Free Version: Use dairy-free chocolate chips and sweetened condensed coconut milk for a dairy-free alternative.
Serving Suggestions
- Sides: This fudge pairs wonderfully with a cup of hot tea, coffee, or a glass of dessert wine like a sweet Moscato. For a festive touch, serve it alongside other holiday treats like gingerbread cookies or shortbread.
- Garnishes: Top each piece of fudge with a few extra fresh cranberries or a sprinkle of sea salt for added texture and a pop of color. You can also drizzle extra white or dark chocolate on top for a decorative touch.
- Themed Dinner Ideas: Serve this fudge as part of a holiday dessert spread, paired with other festive treats like pumpkin pie, apple crisp, or a variety of chocolate truffles.
Storage and Reheating Instructions
- Fridge: Store leftover fudge in an airtight container in the fridge for up to 1 week. Make sure the fudge is fully cooled before storing it to prevent condensation from making it sticky.
- Freezer: For longer storage, freeze the fudge for up to 3 months. Wrap the pieces individually in parchment paper and place them in a freezer-safe bag or container.
- Reheating: Fudge is best served cold or at room temperature, but you can reheat it gently in the microwave for 10-15 seconds if desired. It will soften a bit, but the texture will remain firm once it cools again.
Recipe Notes
- Can Be Prepped Ahead of Time: You can make this fudge up to 3 days in advance. Simply store it in the fridge in an airtight container until ready to serve.
- Use Fresh Cranberries: Fresh cranberries work best for this recipe, but you can substitute with dried cranberries if necessary. If you use dried cranberries, the texture will be slightly different, but the flavor will still be delicious.
- Best with Quality Chocolate: Use high-quality white chocolate for the best texture and flavor. Cheap chocolate chips may not melt as smoothly and could result in a grainy fudge.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Sugar | 23 g |
| Fiber | 1 g |
| Protein | 2 g |
| Sodium | 10 mg |
| Cholesterol | 15 mg |
| Calcium | 40 mg |
| Iron | 1 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
Recipe Card Summary
- Course: Dessert
- Cuisine: American
- Servings: 16
- Prep Time: 15 minutes
- Cook Time: 3 hours (chill time)
- Total Time: 3 hours 15 minutes
Ingredients
- 2 cups white chocolate, chopped
- 1 can (14 oz) sweetened condensed milk
- 1 cup fresh cranberries, chopped
- 1/2 cup walnuts, chopped
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 tbsp orange zest (optional)
Instructions
- Melt the white chocolate and sweetened condensed milk together in a double boiler or microwave.
- Stir in the vanilla, salt, and orange zest.
- Fold in the cranberries and walnuts.
- Pour into a parchment-lined 8×8-inch pan and spread evenly.
- Chill for at least 3 hours until set.
- Slice and serve.
Notes
- Can be prepped ahead of time.
- Best with freshly chopped cranberries.
Health Benefits
- Cranberries: Rich in antioxidants, fiber, and vitamin C, cranberries support immune function and digestive health.
- White Chocolate: While indulgent, white chocolate offers a rich source of fats and antioxidants when consumed in moderation.
- Walnuts: A great source of healthy fats, fiber, and protein, walnuts support brain health and cardiovascular function.
FAQs
- Can I use dark chocolate instead of white chocolate?
Yes, dark chocolate will give the fudge a more intense flavor and slightly richer texture, though it will alter the taste profile. - Can I make this fudge without nuts?
Yes, simply omit the walnuts or replace them with another nut like pecans or almonds, or skip them entirely for a nut-free version. - Can I use dried cranberries?
Dried cranberries can be used if fresh ones aren’t available, though the texture will be slightly different. Chop them up before mixing into the fudge. - How long does the fudge last?
The fudge will last up to a week in the fridge and up to 3 months in the freezer. - Can I make this fudge vegan?
Yes, you can use dairy-free white chocolate and coconut milk in place of sweetened condensed milk for a vegan version. - Can I add flavorings to the fudge?
Absolutely! You can add orange zest, cinnamon, or even a splash of vanilla extract for additional flavor variations.
Final Thoughts
Cranberry Fudge is a delightful, festive treat that brings together rich flavors and beautiful colors. Whether you’re making it for the holidays or just for a sweet snack, it’s a treat that’s easy to make and hard to resist. Let me know how it turns out for you in the comments below!
