Cranberry and White Chocolate Fudge is a soft and delicious treat that screams festivity, It’ll be a super hit for festivals of all seasons – Christmas and New Year or Diwali and Raksha Bandhan.
I love a good fudge in all its glory. It’s soft, melts in the mouth, and leaves you craving for more. Plus, it’s mostly chocolate and I’m a huge chocoholic! Traditional fudge involves a lot of meticulous cooking and cooling. I’ve tried making fudge using the traditional recipe and those involving marshmallows. However, this Cranberry and White Chocolate Fudge recipe is the easiest of them all. Don’t believe me? Let me convince you otherwise!
This easy white chocolate fudge recipe uses only 2 main ingredients – White chocolate and condensed milk. Yes, that’s it. Everything else you add just enhances the texture and flavor of the fudge. I’ve used the killer combinations of Pistachios and Cranberries for texture, and Cardamom and Rose for flavor. It’s everything you want to celebrate with your loved ones.
You can easily modify this fudge recipe to accommodate your preferences. Unlike me, my son likes his fudge plain. Different textures put him off. I make it plain with the flavoring for him. I guess your taste evolves as you age, don’t you think?
You’ll love this Cranberry and White chocolate Fudge because
- The preparation and making time is under 15 minutes
- You can make it in advance and refrigerate it till you want to serve
- Kids and adults will love it alike
- It’s a 2 ingredient fudge recipe
- It’s soft, melt-in-the-mouth and delicious
Here are some dessert recipes from my blog that you’ll enjoy
Caramel Apple Dip Charcuterie Board
White Chocolate Strawberry Mousse
Ingredients for Cranberry and White chocolate Fudge
White Chocolate
Use a good-quality white chocolate bar with cacao butter as one of the ingredients. You can also use white chocolate chips. If you use a compound, the flavor won’t be as good. I used Ghirardelli white chocolate bars.
Sweetened Condensed milk
Sweetened condensed milk from any brand will work. Please make sure it’s sweetened condensed milk and not evaporated milk.
Pistachios
Always use roasted Pistachios. I like to use the lightly salted ones for a good flavor profile. Either use the unsalted or the lightly salted ones. If you have raw pistachios, roast them before using them. Always remember to toast your nuts!
Dried Cranberries or Craisins
Dried Cranberries also known as Craisins add a beautiful tang to this very sweet fudge, making it well balanced. If you don’t have cranberries, you can use raisins.
Cardamom powder
Cardamom adds a festive flavor to this fudge and makes it fancy.
Clarified butter(Ghee)
Clarified butter, fondly known as Ghee adds a wonderful nuttiness to this fudge and tastes heavenly.
Equipment needed
- A heavy bottomed saucepan
- A 6*6 or 8*8 square pan to set the fudge
- A spatula
- A large knife that’s sharp
How to make Cranberry and White Chocolate Fudge
- Chop the chocolate and prepare the pan
- Melt the chocolate with condensed milk
- Add the cranberries, pistachios and your flavorings
- Pour it into the greased pan
- Set it in the fridge overnight
- Make slices and enjoy
Step by Step recipe to make Cranberry and White chocolate fudge
Preparation:
Roughly chop the white chocolate bars. You don’t have to chop them finely, but the smaller the pieces are, the easier it’ll be to melt them. White chocolate bars are soft, and you can chop them easily.
If you use white chocolate chips, you can skip this step.
Grease a square pan. I like to use a 6*6 pan for thicker fudge and an 8*8 pan for thinner fudge. Line it with parchment paper or aluminum foil.
Making the white chocolate fudge:
Take a heavy-bottomed saucepan and pour the sweetened condensed milk into it.
Add the chopped white chocolate pieces into it and turn on the heat.
Keep the heat at medium-low to ensure you don’t burn the mixture.
Stir at regular intervals to mix them up. Don’t stir continuously. You’ll not only mess up the texture of the fudge but also incorporate a lot of air bubbles in it. You don’t want that, trust me!
Once the white chocolate has completely melted and the mixture looks cohesive, add ghee and stir it in.
The mixture will turn glossy and look delicious.
Now, add cardamom powder and rose essence. While I highly recommend the rose essence, I must caution you against going overboard. If you add more than 2 drops, it will taste like soap. The subtle rose flavor will elevate this white chocolate fudge to another level.
Finally, add the chopped pistachios and cranberries, saving some for garnishing the fudge. Stir well and turn off the heat.
Setting the fudge:
Pour the fudge mixture into the greased and lined pan. Top it with the saved pistachios and cranberries.
Allow it to cool at room temperature for 30 minutes. Cover the pan and refrigerate for at least 4-5 hours or overnight.
I highly recommend letting the fudge set in the fridge overnight. In one of my previous attempts, I attempted to cut the fudge in less than 4 hours, and it was a gooey mess. I understand you’d want to dig in right away, but patience will yield you the fruits of your labor.
Cutting the cranberry and white chocolate fudge:
Once the fudge sets completely, carefully remove it from the pan. This is where using a parchment paper will be of immense help. Simply lift it from the pan using the edges of the parchment paper.
Using a sharp knife, cut the fudge block into square pieces. Wipe down the knife after every cut to get clean and sharp edges. Using a warm knife will also help if your fudge is very hard.
Frequently Asked Questions (FAQs)
Why is my white chocolate fudge not setting?
Refrigerate the fudge for at least 5 hours. I would highly recommend refrigerating it overnight for best results. White chocolate is very soft and takes a while to set when compared to dark chocolate.
Do you need to refrigerate fudge?
It’s optional to refrigerate the fudge. I recommend refrigerating this white chocolate fudge as it gets very soft at room temperature.
What is the shelf life of cranberry and white chocolate fudge?
White chocolate fudge will last 2-3 weeks refrigerated, or up to 2 months in the freezer.
Cranberry and White Chocolate Fudge
Course: DessertCuisine: Indian, AmericanDifficulty: Easy30
pieces5
minutes7
minutes130
kcalIngredients
White chocolate bars or White chocolate chips – 14 oz
Sweetened condensed milk – 14oz(1 can)
Dried Cranberries – 1/3 cup (45 grams)
Roasted shelled Pistachios – 1/2 cup (65 grams)
Cardamom powder – 1/2 teaspoon
Ghee (Clarified butter) – 2 teaspoons
Rose essence – 2 drops (optional)
Directions
- Roughly chop the white chocolate bars. You don’t have to chop them finely, but the smaller the pieces are, the easier it’ll be to melt them.
- Grease a square pan. I like to use a 66 pan for thicker fudge and an 88 pan for thinner fudge. Line it with parchment paper or aluminum foil.
- Take a heavy-bottomed saucepan and pour the sweetened condensed milk into it. dd the chopped white chocolate pieces into it and turn on the heat. Keep the heat at medium-low to ensure you don’t burn the mixture.
- Stir at regular intervals to mix them up. Don’t stir continuously. You’ll not only mess up the texture of the fudge but also incorporate a lot of air bubbles in it.
- Once the white chocolate has completely melted and the mixture looks cohesive, add ghee and stir it in.
- Now, add cardamom powder and rose essence. While I highly recommend the rose essence, I must caution you against going overboard. If you add more than 2 drops, it will taste like soap.
- Finally, add the chopped pistachios and cranberries, saving some for garnishing the fudge. Stir well and turn off the heat.
- Pour the fudge mixture into the greased and lined pan. Top it with the saved pistachios and cranberries.
- Allow it to cool at room temperature for 30 minutes. Cover the pan and refrigerate for at least 4-5 hours or overnight.
- Once the fudge sets completely, carefully remove it from the pan. This is where using a parchment paper will be of immense help. Simply lift it from the pan using the edges of the parchment paper.
- Using a sharp knife, cut the fudge block into square pieces. Wipe down the knife after every cut to get clean and sharp edges.
Recipe Video
Notes
- Make sure your white chocolate has cocoa butter as one of the ingredients. If not, your fudge won’t taste great and the texture will not be creamy.
- When the white chocolate melts don’t stir continuously. You’ll end up seizing the chocolate.
- Do NOT add more than 2 drops of rose essence if you’re using it. It’ll taste like soap!
- Let it set in the fridge for at least 5 hours or overnight. You won’t be able to cut it otherwise.
- I
- You can replace cranberries with raisins.
