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White Chocolate Fudge (Cranberries and Pistachios)

cranberrywhitechocolatefudgeThis White Chocolate Cranberry Fudge is made with sweetened condensed milk and dried cranberries. It’s a super easy and quick dessert with Christmas colours that you can eat all year long.

2½ cups (14 oz) white chocolate, chopped (400 g)
1 (14 oz) can sweetened condensed milk (300 mL)
2 Tbsp. salted butter, softened
1 tsp. pure vanilla extract
1¼ cups (6 oz) dried cranberries
½ cup pistachios, chopped

Line an 8x8" or 9x9" square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.

In a double boiler with a medium-sized bowl, combine the chocolate chips, sweetened condensed milk and butter. Stir continuously until the chocolate is melted. Remove from the heat.

Stir in the vanilla extract, dried cranberries and pistachios, then quickly transfer the mixture to the lined pan and spread evenly.

Place the mixture into your prepared pan. Chill in the refrigerator for at least 4 hours or preferably overnight until it sets.

After it has chilled, lift the foil and the fudge out of the pan and cut into squares to serve.

Cook's Notes:

  • If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
  • You will see the best results with higher end chocolate like Godiva and Ghirardelli, but this absolutely can be made with other brands.
  • This recipe works best with full-fat Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle.
  • Double check that you are buying sweetened condensed milk and not evaporated milk.
  • I recommend using a full-fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge that may not set properly.
  • To Store: Keep in an airtight container in the fridge and enjoy within two weeks.
  • To Freeze: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze for up to 3 months. To use, bring wrapped fudge to room temperature.