Creamy white chocolate studded with tart dried cranberries makes this no-bake fudge the easiest holiday treat you’ll make this season. Unlike traditional fudge that requires a candy thermometer and precise temperature control, this foolproof recipe comes together in one saucepan in under 15 minutes of active work. The secret? Sweetened condensed milk creates a smooth, stable base that sets firm at room temperature without crystallizing. My pro tip: toast the cranberries for 3–4 minutes before folding them in—it intensifies their flavor and prevents them from bleeding color into the white chocolate.
Why This Recipe Works
White chocolate fudge relies on the emulsifying power of sweetened condensed milk to bind cocoa butter and sugar into a smooth ganache that firms as it cools. Unlike dark chocolate, white chocolate contains no cocoa solids, so it sets softer—adding a small amount of coconut oil (5–8% of chocolate weight) improves snap without greasiness.
Dried cranberries provide acidity that cuts through sweetness, but their moisture can make fudge sticky. Lightly toasting them drives off excess water and caramelizes surface sugars, giving you better flavor distribution and cleaner slices. The salt in this recipe isn’t optional—it amplifies the cranberry tartness and prevents the white chocolate from tasting one-dimensional.
Ingredients with Weights and Purpose
- White chocolate chips — 340g (2 cups) — provides structure and sweetness; use quality chips with cocoa butter, not palm kernel oil
- Sweetened condensed milk — 200g (⅔ cup) — emulsifier and sweetener; creates creamy texture without crystallization
- Unsalted butter — 30g (2 tbsp) — adds richness and helps fudge release from pan
- Vanilla extract — 5ml (1 tsp) — rounds out flavor
- Fine sea salt — 1g (¼ tsp) — balances sweetness and enhances cranberry tartness
- Dried cranberries — 90g (¾ cup) — tart contrast; lightly toasted for concentrated flavor
- Coconut oil — 15g (1 tbsp, optional) — improves firmness and clean bite
Equipment
Required: 20×20cm (8×8-inch) baking pan, parchment paper, medium saucepan, silicone spatula, kitchen scale
Nice-to-have: Offset spatula for smoothing, bench scraper for clean cuts
Step-by-Step Instructions
Step 1: Line your pan with parchment, leaving 5cm overhang on two sides for easy lifting. Set aside.
Step 2: Spread cranberries on a small baking sheet and toast at 150°C (300°F) for 3–4 minutes until fragrant and slightly darkened at edges. Visual cue: they should look matte, not shiny-wet. Let cool completely—warm cranberries will seize the chocolate.
Step 3: Combine white chocolate chips, condensed milk, and butter in saucepan over low heat. Stir constantly with silicone spatula, scraping bottom and sides, for 4–6 minutes. Visual cue: mixture will go from grainy to completely smooth and glossy, with no visible chip pieces. Temperature should not exceed 50°C (120°F)—use an instant-read thermometer if unsure.
Step 4: Remove from heat. Stir in vanilla, salt, and coconut oil (if using) for 30 seconds until fully incorporated. Fold in cooled cranberries gently—don’t overmix or you’ll break them apart.
Step 5: Pour into prepared pan. Use offset spatula to spread evenly into corners. Tap pan twice on counter to release air bubbles. Visual cue: surface should be level and smooth, cranberries evenly distributed but not all floating to top.
Step 6: Refrigerate uncovered for 2–3 hours until completely firm. To test: press center gently—it should not indent. Lift using parchment overhang and place on cutting board.
Step 7: Use a sharp knife warmed under hot water (wipe dry between cuts) to slice into 3×3cm squares. Makes approximately 36 pieces.
Troubleshooting: Common Failures and Fixes
Problem: Fudge won’t set after 4+ hours in fridge
Likely causes: Chocolate overheated and cocoa butter separated, or wrong chocolate type used (compound coating instead of real white chocolate)
Fix next time: Keep heat at low and stir constantly; verify chocolate contains cocoa butter on ingredient list
Problem: Cranberries bled pink color throughout white fudge
Likely causes: Cranberries too moist or not cooled after toasting
Fix next time: Toast cranberries and cool completely; pat with paper towel if they feel sticky
Problem: Fudge is grainy instead of smooth
Likely causes: Overheated chocolate causing sugar crystallization, or stirred too vigorously
Fix next time: Never exceed 50°C; use gentle folding motion rather than aggressive stirring
Problem: Fudge too soft at room temperature
Likely causes: Missing coconut oil, or used low-quality chocolate with insufficient cocoa butter
Fix next time: Add the optional coconut oil or increase to 20g; store in fridge if needed
Problem: Pieces stick together during storage
Likely causes: Cut while still warm, or stored without separation
Fix next time: Chill until very firm before cutting; place parchment squares between layers
Substitutions and Variations
Dairy-free: Replace butter with additional coconut oil (45g total) and use dairy-free white chocolate chips (check labels—many contain milk powder). Coconut condensed milk works but creates softer fudge; refrigerate before serving.
Nut additions: Fold in 60g (½ cup) toasted chopped pistachios or macadamias with cranberries. Reduce cranberries to 60g to maintain proper ratio.
Citrus variation: Add 5g (1 tsp) orange zest with vanilla. Pairs beautifully with cranberries—the oils enhance both flavors.
Chocolate swirl: After pouring into pan, drizzle 60g melted dark chocolate in lines and swirl gently with knife. Creates visual contrast.
Scaling: For 20×30cm (9×13-inch) pan, multiply all ingredients by 1.5. Setting time increases to 3–4 hours.
Storage, Make-Ahead, and Freezing
Counter: 5–7 days in airtight container with parchment between layers, in cool room (below 22°C/72°F). Avoid humid environments—fudge will sweat.
Fridge: 3 weeks in airtight container. Bring to room temperature 15 minutes before serving for best texture, or serve chilled for firmer bite.
Freezer: 3 months wrapped tightly in plastic, then foil. Thaw overnight in fridge, then 30 minutes at room temp. Texture remains perfect—this is one of the best make-ahead holiday treats. Cut before freezing for grab-and-go portions.
What not to do: Don’t freeze in original pan—condensation makes fudge sticky when thawing. Always cut and wrap individual pieces or layers.
Serving Suggestions
Arrange on a holiday dessert board with dark chocolate truffles and toffee for color contrast. The red cranberries make this naturally festive. Pack 4–6 pieces in clear cellophane bags tied with ribbon for edible gifts—they travel beautifully and don’t need refrigeration for short trips.
Pair with espresso or chai—the tannins cut through the sweetness. For a dessert platter, serve alongside fresh raspberries and shortbread cookies. The tartness creates a balanced finish.
FAQs
Can I use fresh cranberries instead of dried?
No—fresh cranberries contain too much moisture (87% water) and will prevent fudge from setting. They’ll also release juice that separates from the chocolate. Dried cranberries are concentrated to 15% moisture, which is safe for the recipe.
Why is my fudge oily on top?
The chocolate overheated and the cocoa butter separated. You can blot excess oil with paper towel once set, but texture will be compromised. Next time, keep temperature below 50°C and stir constantly.
Can I make this without coconut oil?
Yes, but fudge will be slightly softer at room temperature. It still sets firm in the fridge. If you prefer room-temp storage, the coconut oil is worth adding—it’s flavorless and creates professional snap.
How do I prevent white chocolate from seizing?
Never let water contact the chocolate—even a drop causes seizing. Make sure your saucepan and spatula are completely dry, and don’t cover the pan while melting (trapped steam condenses).
Can I double the recipe?
Yes, use a 23×33cm (9×13-inch) pan. Melting time increases to 7–9 minutes, and setting time extends to 4 hours. Don’t use a larger saucepan or heat distribution becomes uneven.
What’s the best white chocolate brand?
Ghirardelli, Guittard, or Callebaut contain real cocoa butter and melt smoothly. Avoid brands listing “palm kernel oil” or “vegetable fat”—they don’t set properly and taste waxy. Check the ingredient list first.
Notes from My Kitchen
Batch 1: Used regular dried cranberries without toasting. They released moisture during setting, creating a tacky surface and pink streaks. Flavor was flat.
Batch 2: Toasted cranberries for 5 minutes—they became too dry and hard in the finished fudge. Also tried compound white chocolate; it never fully set and tasted artificial. Switched to quality chips.
Batch 3: Added coconut oil and toasted cranberries for just 3 minutes. Perfect snap when cut, clean white color, and concentrated cranberry bursts. This became my final method because it holds shape at 24°C room temp and slices without crumbling.
Nutrition and Disclaimer
Approximate per piece (36 pieces): 85 calories, 5g fat, 10g carbohydrates, 1g protein. Values are estimates based on standard ingredient brands; actual nutrition varies with specific products used. This recipe contains dairy and tree nuts (coconut). Follow food-safety best practices—refrigerate if your kitchen exceeds 24°C.
Final Thoughts
This white chocolate cranberry fudge proves that impressive holiday treats don’t require advanced techniques or specialty equipment. The beauty of a no-bake recipe like this is its forgiveness—as long as you keep the temperature moderate and use real white chocolate, you’ll get smooth, sliceable results every time. I make triple batches each December because it stores so well and makes thoughtful homemade gifts that actually look professional.
The toasted cranberry step is the real game-changer here. That extra four minutes in the oven transforms standard dried fruit into something with concentrated, almost jammy flavor that holds its own against sweet white chocolate. Once you try this version, you’ll notice how flat un-toasted cranberries taste by comparison.
