Quick White Chocolate Cranberry Fudge: Sasha’s 12-Minute Dream
Whip up this easy, no-bake White Chocolate Cranberry Fudge for a festive and delicious treat. It’s a perfect quick recipe to share.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 36 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 cup dried cranberries
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk.
- Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Stir in the vanilla extract.
- Fold in the dried cranberries and chopped pecans (if using).
- Pour the mixture into the prepared baking pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out of the pan using the parchment paper overhang.
- Cut into squares and serve.
Notes
- For a smoother texture, ensure your white chocolate is good quality.
- You can add a pinch of salt to enhance the flavors.
- Store leftover fudge in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
