Easy White Chocolate Cranberry Fudge
Simple, quick and easy describes this tasty white chocolate cranberry fudge. I love that there is a healthy touch by adding the delicious cranberries. They are gluten free and require only 6 ingredients. All you need is a spatula, parchment paper, 8 x 8 pan, microwave and glass bowl. During the holidays, serve these fudge bars and they will be gone in no time.
Ingredients
- 2 12 oz bags White Chocolate Chips
- 1 14 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1 1/3 cups Dried Cranberries
- 1/2 tsp Pink Himalayan salt
- Sprinkles
Instructions
- Line an 8×8 pan with parchment paper
- Step 1: Place the white chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave in 30 second intervals, stirring after each. Continue until chips are melted and texture is smooth and creamy.
- Step 2: Mix in the vanilla extract and salt.
- Step 3: Fold in the cranberries until completely mixed into the chocolate mixture.
- Step 4: Add the mixture to the prepared pan and spread evenly.
- Step 5: Top the fudge with sprinkles pressing them gently into the top of the fudge.
- Step 6: Place fudge in the fridge or freezer until completely firm.
- Step 7: Cut the fudge into 1” squares. Store in an airtight container in the fridge until ready to serve.
Notes
Top with extra dried cranberries or add pistachios, shaved coconut or shaved almonds
Leftover cranberry fudge can be stored in to fridge for a week. Or stored in the freezer for up to 2 months.
For birthday party, add colorful sprinkles instead of Christmas