Quick White Chocolate Cranberry Fudge (Print version)
Creamy white chocolate fudge with tart dried cranberries, made fast with sweetened condensed milk and no candy thermometer.
# Ingredients:
For the fudge
01 -
3 cups (510 g) white chocolate chips or chopped white baking chocolate
02 -
1 can (14 oz / 397 g) sweetened condensed milk
03 -
2 tablespoons (28 g) unsalted butter
04 -
1 teaspoon vanilla extract
05 -
1/8 teaspoon fine salt
06 -
1 teaspoon finely grated orange zest, optional
07 -
1 cup (120 g) sweetened dried cranberries, divided
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides for lifting. Lightly grease the parchment if it is not nonstick.
02 -
Add the white chocolate chips, sweetened condensed milk, and butter to a medium saucepan. Warm over low heat, stirring often, until the mixture is smooth and glossy, about 4-5 minutes.
03 -
Remove the pan from the heat. Stir in the vanilla, salt, orange zest if using, and 3/4 cup of the dried cranberries.
04 -
Scrape the fudge into the prepared pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup dried cranberries over the top and press them in gently.
05 -
Refrigerate for at least 2 hours, until firm enough to lift and slice. For a faster set, chill 45 minutes in the refrigerator, then 20 minutes in the freezer.
06 -
Lift the fudge out of the pan. Cut into 49 small squares with a sharp knife, wiping the blade between cuts for neat edges.
# Good to know:
01 -
Chill time is at least 2 hours and is not included in the active cook time.
02 -
Use low heat only. White chocolate can scorch if rushed.
03 -
Cut into smaller squares because the fudge is rich.