White Chocolate Cranberry Fudge

Fudge is an easy-to-make and addictive quick dessert that comes to your rescue when you want to make something simple and absolutely yummm!!! This recipe requires only 4 ingredients and gets ready in minutes. No need to spend hours in the kitchen. The only times goes in setting the fudge – it means you have to be patient and wait for atleast 3 hours for the fudge to set completely. And trust us, this is the most difficult part 😉

Some tips & variations:

  • Remember to keep stirring continuously while making fudge.
  • Always keep the flame on low to medium heat. Never cook the fudge on high flame.
  • If you want more chewy fudge, then cook for a few more minutes than mentioned in the recipe. The more you cook, the more chewy it will become.
  • You may add chopped walnuts and pistachios for the crunchy bite.
  • Always store it in refrigerator and it stays good for about a week.

You may also have  a look at our Sweets/Desserts Recipes Collection

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White Chocolate Cranberry Fudge

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 10-12 pieces

White Chocolate Cranberry Fudge

Fudge is an easy-to-make and addictive quick dessert that comes to your rescue when you want to make something simple and absolutely yummm!!! This recipe requires only 4 ingredients and gets ready in minutes.

Ingredients

  • 1 cup white chocolate chips
  • ½ cup sweetened condensed milk
  • 1 teaspoon butter
  • 1/3 cup chopped dried cranberries

Lets Begin...

  1. Grease a square tin with butter and line it with parchment paper. Set aside.
  2. Heat a non-stick pan on low flame. Combine butter, sweetened condensed milk and white chocolate chips in it. Increase the heat to medium and keep on stirring continuously.
  3. Cook until the mixture thickens. This will take about 4-5 minutes. Remember to keep stirring continuously, otherwise chocolate will get burnt. Keep adjusting the flame between low & medium.
  4. Once the mixture thickens, add chopped cranberries and mix. Keep stirring for another 1-2 minutes. You will notice that the mixture will start leaving the sides of the pan and will get more thick. Remove from flame. (If you want more chewy fudge, then cook for a few more minutes. The more you cook, the more chewy it will become)
  5. Pour fudge mixture into greased tin and smooth the surface with a spatula.
  6. Keep it at room temperature for 15-20 minutes. Then refrigerate for 3-4 hours, or till it completely sets. Once set, demould the fudge slab and remove the parchment paper. Cut the fudge into square pieces and serve.
  7. Store in refrigerator. It stays good for about a week.

Notes

•Remember to keep stirring continuously while making fudge.

•Always keep the flame on low to medium heat. Never cook the fudge on high flame.

•If you want more chewy fudge, then cook for a few more minutes than mentioned in the recipe. The more you cook, the more chewy it will become.

•You may add chopped walnuts and pistachios for the crunchy bite.

•Always store it in refrigerator. It stays good for about a week.

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