White Chocolate Cranberry Fudge
A smooth and creamy White Chocolate Cranberry Fudge made with sweet white chocolate, condensed milk, butter, and dried cranberries. A simple slow-cooker treat perfect for holidays, gifting, or effortless entertaining.
Servings
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
This recipe is naturally gluten-free when using certified gluten-free white chocolate and verified gluten-free dried cranberries. Always check ingredient labels to confirm that no gluten-containing additives, flavorings, or stabilizers are used. Use only greaseproof paper labeled gluten-free to avoid cross-contamination.