When people think of fudge, they probably assume it’s hard squares of dark chocolate. But, there are so many options when it comes to fudge anymore that it’s fun to try new recipes for it. Fudge is great for the holidays, either as a gift or a sweet treat, and this White Chocolate Cranberry Fudge just looks so festive! And, the creaminess of the white chocolate just melts in your mouth.
It’s really easy to make White Chocolate Fantasy Fudge, and fudge is always nice to have around for a treat to satisfy your sweet tooth. Plus, it’s a great holiday gift to share! One thing that is important is a candy thermometer. I will talk more about that later. Let’s get to how easy this fudge is to make.
For this White Chocolate Cranberry Fudge, I used Craisins (dried cranberries). But, you could definitely use fresh cranberries or frozen cranberries, thawed out. For an added bonus, try adding some pecans to the fudge for a nutty flavor or top the fudge with some sliced almonds.
A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t let the bulb hit the bottom of the pan, as the bottom of the pan could have a different reading then what is inside.
It really is a game-changer, or should I say candy-changer, for your future sugary recipes.
Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
Creamy white chocolate offset with the tartness of cranberries makes for a rich White Chocolate Cranberry Fudge.
Line a 9×13 inch pan with parchment paper.
In a large saucepan, over medium heat, mix together sugar, butter, and evaporated milk.
Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
Beat in dried cranberries, marshmallow fluff, and vanilla extract.
Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.
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