White Chocolate Cranberry Fudge

Name: White Chocolate Cranberry Fudge
Prep time: 5 min
Total time: 245 min
Ingredients: 450 g White chocolate ((16oz)); 397 g Condensed milk ((14oz)); 150 g Dried cranberries ((~5oz))

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This white chocolate and cranberry fudge is quick, easy and fun to make, and it's perfect for the festive season. With just 3 ingredients and 5 minutes of prep time, you'll want to make this again and again!

pile of white chocolate and cranberry fudge

It wouldn't be Christmas without another seasonal no-bake recipe from me, would it? Honestly, I'm not even sorry! You all know how much I absolutely adore condensed milk fudge, so today I'm bringing you this silky-smooth white chocolate cranberry fudge recipe.

It's sweet, creamy, and packed with chewy dried cranberries that give it the prettiest festive finish. It comes together in just a few minutes and sets perfectly every time. All you need to do is melt, mix and chill!

If you're ready to get started, keep reading for my ingredient notes, top tips, step-by-step photos and more. Enjoy!

Ingredients & kitchen tools

White chocolate: This is the base of our fudge, which will give it a lovely texture and flavour. You can use your favourite white chocolate here; the brand doesn't matter too much. I typically buy the supermarket own-brand stuff because it's cheaper.
Condensed milk: You'll need 397g, which is the standard size of tin here in the UK. Make sure you get condensed milk for making fudge, not evaporated milk, which won't work!
Dried cranberries: I recommend unsweetened cranberries because this is already a super sweet recipe. Fresh cranberries will not work in chocolate fudge.
8x8 tin: This is the best tin size for fudge but you can also use a 9x9-inch tin or a loaf tin if you don't mind thicker or thinner slices. For larger tins, you can use my cake pan converter to help you adjust the recipe to fit.
Baking paper: This will make it easier to lift the fudge out once it's set and will prevent it from sticking to the tin.
Saucepan: To melt the ingredients together. If you prefer to do it in the microwave, you can use a heatproof bowl instead.
Utensils: Just a wooden spoon for mixing and a sharp knife for cutting the fudge.

hand holding a piece of white chocolate cranberry fudge

How to make white chocolate and cranberry fudge step-by-step

Step 1: Start by lining an 8x8-inch tin with baking paper, leaving some hanging over the edges for easy removal later. Set it aside for now, ready for your mixture to go into.

Step 2: Next, break up 450g of white chocolate, then add it to a saucepan along with 1 tin (397g) of condensed milk. Alternatively, place them into a heatproof bowl for the microwave method.

white chocolate and condensed milk in a saucepan before melting

Step 3: Place the saucepan over low heat on the stove and stir gently until the chocolate has fully melted. If you're using the microwave, melt the ingredients in 20-second bursts, stirring in between each burst to prevent burning or seizing.

Step 4: Remove the pan from the heat and stir in 150g of dried cranberries. You can save a handful for the top if you like.

melted fudge mixture with cranberries in it

Step 5: Pour the fudge into your lined tin and top with extra dried cranberries.

adding dried cranberries on top of mixture in tin

Step 6: Refrigerate the fudge for 4 hours, until it is firm to the touch. Use the baking paper to lift the slab out of the tin, cut it into slices and enjoy!

Chocolate fudge tips

Melt the ingredients slowly over low heat (or in short bursts if you're using the microwave). Using too high a heat can cause the mixture to seize or split.
Let the baking paper hang over the sides of the tin to make removing the fudge super easy later on.
White chocolate fudge takes longer to set than milk or dark chocolate fudge. Be patient and let it chill for the full 4 hours! If you're still having trouble, check out my fudge troubleshooting guide.
If you want to make your fudge look extra festive, you can add a handful of Christmas sprinkles on top when the mixture is still wet.

FAQs

How long does white chocolate cranberry fudge last?

This will keep well for at least 2 weeks if you store it in an airtight container in the fridge. Although it's seriously SO good that it'll be hard to keep it around for that long!

Can I freeze it?

Yes, you can freeze this fudge for up to 3 months. You can either freeze the whole slab wrapped tightly in foil or clingfilm, or put slices into airtight containers. Let it defrost overnight in the fridge and do not refreeze.

How many servings does this recipe yield?

I usually cut mine into 16 (pretty chunky) pieces but you can get up to 30 small cubes out of this slab. Totally depends on how big or small you want them to be!

stack of 3 pieces of white chocolate cranberry fudge

More cranberry desserts

I hope you like this white chocolate cranberry fudge. Let me know if you try it and make sure to share your thoughts by leaving a rating and comment below. Enjoy!