Description
Creamy white chocolate meets tart, chewy cranberries in this easy holiday fudge. These pretty, festive squares are perfect for Christmas dessert platters, sweet homemade gifts, or a little treat with your afternoon coffee.
Ingredients
Scale
- 16 oz. (450 g) white chocolate chips
- 14 oz. (397 g) sweetened condensed milk
- ¾ cup (100 g) dried cranberries, plus extra for topping
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- â…› teaspoon (0.5 g) fine salt
Instructions
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Add the white chocolate chips, sweetened condensed milk, and butter to a saucepan.
- Melt the mixture over low heat, stirring constantly until smooth. Remove from the heat as soon as the chocolate melts.
- Stir in the vanilla extract and salt until combined.
- Fold in the dried cranberries, reserving a small handful for the topping.
- Transfer the mixture to the prepared pan and spread it evenly into the corners.
- Sprinkle the reserved cranberries over the top and press them gently into the surface.
- Refrigerate for at least 4 hours, or until the fudge feels firm throughout.
- Lift the fudge from the pan using the parchment paper and place it on a cutting board.
- Slice into 25 small squares or 36 bite-sized pieces, wiping the knife between cuts for clean edges.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain