Creamy White Chocolate Cranberry Fudge made with white chocolate, condensed milk, butter, and dried cranberries—simple, sweet, and perfect for gifting (or just nibbling yourself).
I always joke that White Chocolate Cranberry Fudge is one of those recipes that slipped into my life the same way random souvenirs do when you’re traveling—unexpectedly, a little out of nowhere, and suddenly you can’t imagine not having them. I was actually on a mini December “mom getaway” last year (you know, the kind where you try to relax but still end up answering text messages about where the scissors went?), and everywhere I looked—airport kiosks, hotel cafés, even that tiny Christmas market stall that sold candles shaped like squirrels—I kept seeing white chocolate treats dotted with red cranberries. Something about that color combo feels like holiday spirit in edible form.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So when I came home, tired-but-giddy, I threw together this White Chocolate Cranberry Fudge kind of on a whim. Honestly, it wasn’t even planned. I just tossed things into the slow cooker the way you do when your brain is halfway on vacation still. And then—no exaggeration—it became the thing my family begged me to make “just one more time.” You ever create something and feel weirdly proud, like Wait… did I actually do that? That was me. And for a second it reminded me of being a kid helping my aunt in the kitchen during Noche Buena, when everything felt magical even though the desserts were probably imperfect and a tiny bit too sweet. Funny how food pulls memory strings like that.
Sometimes I still wonder if it tastes so good because of the ingredients or because of that little emotional echo in the background. Maybe both.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This White Chocolate Cranberry Fudge Recipe?
I’ll be honest—there are a million fudge recipes floating around, and half of them promise ease and perfection and a life-changing moment (okay maybe not the last part). But there is something a bit different about this White Chocolate Cranberry Fudge, something I can’t fully explain without rambling. It’s partly the slow cooker, which does this gentle simmering that somehow makes the texture ridiculously smooth. It’s partly the cranberries that add this tiny zap of tartness like they’re trying to wake up the white chocolate from its sugary dream. And it’s partly the fact that it looks like something you’d see at a fancy holiday shop even though you made it while wearing pajamas and possibly misplacing your measuring spoon.
I also love that it has that vibe of the classic American potluck treat—you know, the thing that always shows up on the holiday table, no matter who’s hosting? But with a little festive glow-up. And honestly, I have days when I’m not sure whether the cranberries are too much or just enough… but that’s kind of the charm. Food doesn’t always need to be perfect. Sometimes “hmm, maybe?” is exactly the right flavor.
Ingredient Notes:
Whenever I make this White Chocolate Cranberry Fudge, I always have this moment of panic at how few ingredients there are. Like—can four ingredients really make something worth bragging about? And yet, here we are.
-
White Chocolate: Use whatever white chocolate you actually like eating. I once used a cheaper bar and it tasted… fine-ish? But the good stuff makes the fudge velvety in a way that’s almost dramatic.
-
Condensed Milk: The unsung hero. Thick, sweet, nostalgic. Every time I open a can I’m reminded of those childhood desserts that were way too sweet but also kind of perfect.
-
Butter: I don’t know the exact science here, but adding butter just makes the White Chocolate Cranberry Fudge feel richer and smoother, like it knows it’s destined for holiday platters.
-
Dried Cranberries: Chop them a little so they scatter through the fudge like tiny ruby pieces. There’s something almost storybook-like about that.
How To Make White Chocolate Cranberry Fudge?
If we were in the kitchen together, I’d probably be leaning over the counter telling you exactly this while trying not to eat all the cranberries straight from the cutting board.
Step 1: Melt Everything
Break up the white chocolate, toss it into the slow cooker with condensed milk and butter. No need to be neat. Turn it on high and let the warmth do its thing for about 15 minutes. Stir when it looks melty. It smells incredible at this point, almost like the holidays are warming their hands over the slow cooker.
Step 2: Slow Cook It
Switch to low heat and stir every 15 minutes for roughly 1 hour and 30 minutes. It becomes thicker and shinier each time, like it’s slowly putting on a fancy coat. While you wait, line your tray and chop cranberries. If you snack on some… honestly, same.
Step 3: Add the Cranberries
Once the fudge thickens, stir in those bright little cranberry pieces. There’s something so satisfying about watching them swirl in. It feels like adding Christmas lights to something already pretty.
Step 4: Cool and Chill
Pour the mixture into your tray, smooth it out, and let it cool before chilling it in the fridge. Overnight is ideal, though I’m rarely patient enough.
Step 5: Slice and Enjoy
Cut into squares. They never come out perfectly even, and truly—who cares? That’s the charm. It’s homemade White Chocolate Cranberry Fudge, not a geometry lesson.
Storage Options:
This fudge lasts up to two weeks in the fridge, which is ironic because in my house it barely makes it three days. You can freeze it too—wrap the pieces individually like tiny gifts, and they’ll thaw beautifully. Perfect for when you forget you have company coming and suddenly remember… oh right, dessert!
Want To Save This Recipe?
Variations and Substitutions:
I’m a big believer that recipes are suggestions, not strict laws passed down from Mount Cookbook.
-
Swap the cranberries for dried cherries or blueberries if you want something moodier.
-
Add nuts—pistachios are my personal favorite because they look like confetti.
-
Stir in orange zest for a holiday vibe that feels like citrus met winter and fell in love.
-
Try a different chocolate if you’re rebellious. It won’t be “White Chocolate Cranberry Fudge” anymore, but hey, you’re the boss.
What to Serve with White Chocolate Cranberry Fudge?
Funny enough, this fudge pairs well with almost anything… even chaotic holiday mornings.
-
Strong black coffee (the bitterness balances the sweetness).
-
A cozy herbal tea you forgot you bought last year.
-
A full cookie board if you’re going for that “Pinterest-perfect but slightly chaotic” holiday spread.
-
Cheese boards. I know, I know—but trust me. Sweet fudge next to salty cheese? Yes.
Frequently Asked Questions:
Can I make White Chocolate Cranberry Fudge without a slow cooker?
Totally. Use a saucepan on low heat and stir a lot. Just don’t rush it unless you enjoy watching chocolate throw a tantrum.
Why did my fudge turn grainy?
White chocolate is sensitive—it’s basically the diva of the chocolate world. Sometimes it overheats. It happens. Still tastes good.
Can I add more mix-ins?
Oh yes. Pretzels. Freeze-dried raspberries. Cookie crumbs. Go wild. This fudge doesn’t judge.
If you make this White Chocolate Cranberry Fudge, I genuinely hope it gives you the same cozy, slightly nostalgic feeling it gives me. And if you end up eating half the tray before anyone sees it… honestly? Do you.
Let me know if you try it—I love hearing how other people put their own spin on it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Cranberry Fudge
Ingredients
- 350 g white chocolate broken into pieces
- 1 tin 397 g condensed milk
- 1 tablespoon butter
- 100 g dried sweetened cranberries roughly chopped
Instructions
Prepare the Base Mixture
- Place the white chocolate pieces, condensed milk, and butter into the slow cooker. Heat on high with the lid removed for approximately 15 minutes, or until the mixture is fully melted. Stir with a metal or plastic spoon to ensure uniform consistency.
Cook the Fudge Mixture
- Reduce the slow cooker to low. Continue cooking the mixture uncovered for about 1 hour and 30 minutes, stirring every 15 minutes to prevent sticking and to promote a smooth texture.
Prepare the Add-Ins
- While the mixture cooks, line a baking tray (approximately 10″ x 8″) with greaseproof paper. Roughly chop the cranberries and set them aside.
Incorporate the Cranberries
- After the mixture has cooked for the designated time, add the chopped cranberries and stir thoroughly to distribute them evenly throughout the fudge.
Transfer and Set
- Pour the mixture into the prepared baking tray and spread it evenly. Allow it to cool at room temperature before transferring it to the refrigerator. Chill for several hours or overnight until firmly set.
Serve
- Once fully chilled, cut the fudge into squares and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
