Quick white chocolate cranberry fudge with hints of orange is a delicious addition to holiday party trays, or package it up for a festive homemade gift!
Hi! I’m Coleen, and I blog over at The Redhead Baker. I share family friendly recipes for home cooks of all skill levels. I like to make baking easy, sharing the “why” behind the recipe. I’ve been blogging for six years, and my fiance and I live with our four-year-old son and two rescue dogs.
Christmas is my favorite time of year, and in addition to nearly a dozen kinds of Christmas cookies, I love making different flavors of fudge. My quick fudge starts with two ingredients: condensed milk and chocolate, then can be varied with different additions. In this version, I use orange zest and dried cranberries.
White chocolate burns at a much lower temperature than milk or dark chocolate, so keep your oven burner on the lowest flame, and stir constantly to avoid scorching. Also, chopping your chocolate finely will help it melt evenly and avoid scorching.
Once thoroughly chilled, cut the fudge with a chef’s knife. If serving on a dessert tray, place the pieces on flatted cupcake liners. If giving away as a gift, place a few pieces of fudge in a cellophane treat bag and tie with a festive ribbon!
This is a very soft fudge, so keep it chilled as much as possible to keep its shape. If you want firmer fudge, reduce the amount of sweetened condensed milk to half a can (about 3/4 of a cup).
An original recipe by The Redhead Baker
- 12 oz good-quality white chocolate, chopped finely
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup dried cranberries
- 1 tbsp freshly grated orange zest
an 9-inchby 9-inch baking pan with wax paper, leaving about 3 inches of wax paper hanging over the edges of two sides.
- Place the condensed milk and chopped white chocolate in a saucepan set over low heat. Stir constantly until the white chocolate is melted and the mixture is smooth.
- Remove the saucepan from the heat, and stir in the orange zest and cranberries.
- Pour the mixture into the prepared pan. Cool to room temperature, then chill in the refrigerator until the mixture is firm. Cut into 1 1/2-inch by 1 1/2-inch squares.