White Chocolate Cranberry Fudge is a rich, sweet, and creamy fudge bursting with cranberries! If you love fudge, be sure to try my Original Fantasy Fudge Recipe and Butter Pecan Fudge.

White Chocolate Cranberry Fudge Stacked and Being Picked Up
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White Chocolate Cranberry Fudge

When people think of fudge, they probably assume it’s hard squares of dark chocolate. But, there are so many options when it comes to fudge anymore that it’s fun to try new recipes for it. Fudge is great for the holidays, either as a gift or a sweet treat, and this White Chocolate Cranberry Fudge just looks so festive! And, the creaminess of the white chocolate just melts in your mouth.

White Chocolate Cranberry Fudge Cut into Small Pieces

How to Make White Chocolate Cranberry Fudge

It’s really easy to make White Chocolate Fantasy Fudge, and fudge is always nice to have around for a treat to satisfy your sweet tooth. Plus, it’s a great holiday gift to share! One thing that is important is a candy thermometer. I will talk more about that later. Let’s get to how easy this fudge is to make.

  • Line a sheet pan with parchment paper. This will allow you to remove the fudge easily, in one piece when it is ready to take out of the pan. If you don’t have parchment paper, aluminum foil will also work. Lightly spray the parchment paper or foil with a non-stick spray.
  • In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat.
  • Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
  • Remove from heat and stir in the white chocolate chips until they have melted. Then, stir in the dried cranberries, marshmallow fluff, and vanilla extract.
  • Spread out the fudge onto your lined sheet pan and let it cool for at least 2 hours before cutting.
White Chocolate Cranberry Fudge Being Poured Into Pan

Can I Use Fresh Cranberries?

For this White Chocolate Cranberry Fudge, I used Craisins (dried cranberries). But, you could definitely use fresh cranberries or frozen cranberries, thawed out. For an added bonus, try adding some pecans to the fudge for a nutty flavor or top the fudge with some sliced almonds.

Sprinkling Craisins on White Chocolate Cranberry Fudge

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.


Stack of White Chocolate Cranberry Fudge

How to Store

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Bit into piece of White Chocolate Cranberry Fudge

More Fudge Recipes

5 from 2 votes

White Chocolate Cranberry Fudge

Prep Time 10 minutes
Cool 2 hours
Total Time 2 hours 10 minutes
Creamy white chocolate offset with the tartness of cranberries makes for a rich White Chocolate Cranberry Fudge.


  • 3 cups (600 g) granulated sugar
  • ¾ cups (170 g) butter
  • cups (168 g) evaporated milk
  • 1 bag (10 ounces) white chocolate chips
  • 1 cup dried cranberries
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract


  • Line a 9×13-inch pan with parchment paper.
  • In a large saucepan, over medium heat, mix together sugar, butter, and evaporated milk.
  • Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
  • Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
  • Stir in dried cranberries, marshmallow fluff, and vanilla extract.
  • Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Far too sweet even with using fresh cranberries. If I make this again I will add less sugar. Perhaps 2 cups instead of 3.

  2. I can’t wait to make your white choc. cranberry fudge for Thanksgiving, my family will love and I’m making the peanut butter fudge for my self it’s my favorite. Keep all your recipes coming I love them all.

  3. I made this but it never set. It stayed gooey. Not sure what I did wrong. It almost seemed like it needed something to solidify it? Ugh tasted good though! 😝

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