White Christmas Fudge

White Chocolate Cranberry Fudge pieces stacked three high.

White Christmas Fudge is not only incredibly easy to make, it is also a beautiful addittion to your holiday table. Made with creamy white chocolate, chewy dried cranberries and buttery pistachios. Additionally, this fudge is kissed with the bright citrus flavor of orange. It a mildly sweet and festive treat that also makes a beautiful homemade gift.

Course Dessert

Cuisine American

Keyword White Chocolate Cranberry Fudge, White Chocolate Fudge

Prep Time 10

Cook Time 7

Total Time 17

Servings pieces

Calories 73kcal

Author Heather

Ingredients

14 oz can sweetened condensed milk 1 can
24 oz good quality white chocolate *finely chopped if using bars, see Note #1 below
1 tsp orange extract or orange oil *see tips above in post
1 tsp orange zest *optional
pinch of salt
1 cup dried cranberries
3/4 cup shelled pistachios *raw & unsalted

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Instructions

Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil onto the side of outside of pan.
Heat and consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout. See Note #2 below
Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted. See Note #3 below
Take off heat and gently stir in nuts and fruit.
Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares. See Note #4 below

Notes

Recipe Notes

Note #1

DO NOT USE WHITE CHOCOLATE CHIPS to make this fudge. White chocolate chips do not have enough cocoa butter in them and the fudge turns out waxy.
Instead, opt for high-quality white chocolate bars or discs that contain cocoa butter as the primary ingredient. Some recommended brands that consistently deliver excellent results include Valrhona, Callebaut, and Ghirardelli Bars. These brands offer a higher percentage of cocoa butter, ensuring a luxurious and creamy texture in your fudge.
Finely chop the chocolate- If using white chocolate bars, cut the bars into small pieces. This ensures that the chocolate will melt smoothly and evenly in the mixture. Use a sharp knife or a food processor to achieve small, uniform pieces.

Note #2- It’s essential to heat the sweetened condensed milk until it is warmed throughout, but be careful not to boil it. Stirring constantly will help prevent scorching.

Note #3- Stirring the sweetened condensed milk and chocolate mixture constantly while the chocolate melts prevents it from burning or sticking to the pan. Keep the heat at medium to avoid overheating.

Note #4- To achieve clean and precise slices, follow these steps:

Start by ensuring your fudge is properly chilled and firm.
Use a sharp knife, preferably heated under hot water and dried, to prevent sticking.
Make slow and steady downward motions, using the length of the blade for a smooth cut.
Between slices, wipe off any residue from the knife for neater results.

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