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This cranberry white chocolate fudge comes out creamy, rich, and packed with sweet-tart flavor combos. It's a showstopper dessert that works great during holiday season, at get-togethers, or wrapped up as presents. You'll only need a handful of simple ingredients to whip this up—nothing complicated needed!
What Makes This Treat Special
This fudge doesn't fail and comes together in no time. You won't need any candy thermometer like old-school fudge recipes require—just your microwave! It's quick and simple. The combination of smooth white chocolate with tangy cranberries makes everyone ask for more during the holidays.
Ingredients List
- White Chocolate Chips: 3 cups to create that velvety foundation.
- Sweetened Condensed Milk: 1 (14 oz) can, not cold from the fridge.
- Vanilla Extract: 1 teaspoon to boost the taste profile.
- Salt: 1/2 teaspoon to cut through the sweetness.
- Dried Cranberries: 1 cup for those pops of tart flavor.
- Sparkling Sugar: 2-3 tablespoons (if you want some sparkle on top).
Preparation Steps
- Step 1: Set Up Your Pan
- Put parchment paper in a 9×9-inch pan with extra hanging over the sides so you can pull the fudge out later.
- Step 2: Get Your Chocolate Ready
- Put white chocolate chips and condensed milk together in a microwave-safe bowl. Heat for 1 minute, give it a good stir, then keep warming it in 30-second bursts until everything looks smooth (usually takes 2-3 minutes total).
- Step 3: Finish and Cool
- Mix in the vanilla and salt, then gently add the dried cranberries. Pour everything into your lined pan and smooth it out. Sprinkle sugar on top if you want. Let it firm up in the fridge for 1 hour or at room temp for about 2 hours.
Troubleshooting Tips
Got soft fudge? Stick it back in the fridge longer. Feels sandy? You probably overheated the chocolate—try a lower power setting next time. Too firm? Just leave it out for 10 minutes before eating. Always use dry bowls and tools or your mixture might get lumpy.
Tasty Variations
Try swapping cranberries for dried cherries or blueberries instead. Throw in some chopped almonds or pistachios for a bit of crunch. You can pour melted dark chocolate over the top too. When spring comes around, use dried strawberries with pastel sugar bits. During autumn, add some pumpkin spice or toss in chopped pumpkin seeds.
Packaging Suggestions
Slice your fudge into bite-sized squares and stack them with wax paper between each layer in a pretty container or box. Add a ribbon and small tag. You might also bundle it with some hot chocolate packets or holiday-themed tea for an extra special touch.
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Storage Instructions
Keep your fudge in a sealed container with wax paper separating the layers. It'll stay good for about a week at room temperature or two weeks when refrigerated. If you're planning to give it away, wrap individual pieces in wax paper before putting them in a decorative container.
Frequently Asked Questions
- → Can I swap dried cranberries for fresh ones?
- Dried cranberries are better here. Fresh ones are too wet and will mess with the fudge texture.
- → Why did my fudge go grainy?
- If you overheat the chocolate, it’ll turn grainy. Heat it in short bursts, stirring between. Let the leftover heat do the last bit of melting.
- → What's the best way to store it?
- Keep it in an airtight container lined with wax paper between layers. It stays fresh 2 weeks on the counter, 5 weeks in the fridge, or 3 months frozen.
- → Can I change the chocolate type?
- White chocolate works best here. Other chocolate types might need different condensed milk ratios to set correctly.
- → Why isn’t my fudge firming up?
- Double-check your measurements and give the fudge enough time to cool. It typically sets after 2-3 hours at room temperature.