White Chocolate Cranberry Fudge Bars
Ingredients:
- 3 cups (510 g) white chocolate chips (or chopped white chocolate)
- 1 can (14 oz or 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup dried cranberries
- ½ cup chopped nuts (optional – walnuts, pistachios, almonds)
- Pinch of salt
Instructions:
Step 1: Prepare Your Pan
- Line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Melt the Base
- In a heavy-bottom saucepan over low heat, combine white chocolate chips and sweetened condensed milk.
- Stir constantly until fully melted and smooth. Don’t overheat it—white chocolate burns quickly!
Step 3: Flavor It Up
- Remove from heat.
- Stir in vanilla extract and a pinch of salt.
- Fold in the dried cranberries and chopped nuts (if using).
Step 4: Set and Chill
- Pour the mixture into the prepared pan and smooth out the top with a spatula.
- Let it cool at room temperature for 15–20 minutes, then refrigerate for at least 2–3 hours, or until firm.
Step 5: Slice and Serve
- Once fully set, lift the fudge out using the parchment paper.
- Cut into squares using a warm, sharp knife for clean edges.
Storage:
- Store in an airtight container in the fridge for up to 2 weeks.
- You can freeze it for up to 3 months (separate layers with parchment).
Tips & Variations:
- Swap cranberries with dried cherries, apricots, or blueberries.
- For extra holiday flair, add a sprinkle of crushed peppermint on top.
- Want it more gourmet? Add a swirl of orange zest or a few drops of almond extract.
Benefits:
- White chocolate provides sweetness and creaminess.
- Cranberries are rich in antioxidants and vitamin C.
- Nuts offer healthy fats and crunch.
For Fudge Lovers:
If you love this, you might also enjoy:
- Dark chocolate walnut fudge
- Pistachio white chocolate bark
- Peppermint fudge squares