Description
A rich and creamy White Chocolate Cranberry Fudge combining sweet white chocolate and condensed milk with tart dried cranberries for a festive treat perfect for holidays and special occasions.
Ingredients
Main Ingredients
- 450 g White chocolate (16 oz), broken into chunks
- 397 g Condensed milk (14 oz)
- 150 g Dried cranberries (~5 oz), divided
Instructions
- Prepare the tin: Line an 8×8-inch baking tin with baking paper to prevent the fudge from sticking, making it easier to remove once set.
- Melt the chocolate: Break the white chocolate into chunks and place it into a saucepan with the condensed milk.
- Heat the mixture: Place the saucepan over low heat and stir gently until the white chocolate has fully melted and the mixture thickens. Alternatively, melt in the microwave by heating in increments of 20 seconds, stirring between each to avoid burning.
- Add cranberries: Remove the saucepan from heat and stir in most of the dried cranberries, reserving a few to decorate the top.
- Transfer and decorate: Pour the fudge mixture into the prepared baking tin and smooth the surface. Sprinkle the remaining cranberries on top for garnish.
- Chill to set: Refrigerate the fudge for 4 hours or until firm enough to cut.
- Serve: Once set, cut the fudge into squares and enjoy your delicious white chocolate cranberry treat.
Notes
- Use good quality white chocolate for best flavor and smooth texture.
- If condensed milk is not available, you can substitute with homemade thickened milk, but the texture may vary slightly.
- Store fudge in an airtight container in the refrigerator to keep it fresh for up to 2 weeks.
- For a nutty twist, consider adding chopped nuts along with the cranberries.
- Make sure to stir constantly while melting to prevent the chocolate from burning or sticking to the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
