White Chocolate Fudge (Cranberries and Pecans)

This delicious White Chocolate Cranberry Pecan Fudge is perfectly festive with dried cranberries and toasted pecans that give it a holiday feel as well as wonderful texture and flavour. It's a great addition to any Christmas party or for gifting to friends and neighbours. Cranberries are one of my favourite seasonal ingredients, although this fudge can be enjoyed year-round thanks to the dried cranberries in it.

2 (11 oz) pkgs (3 cups) white chocolate chips (624 g)
1 (14 oz) can sweetened condensed milk (300 mL)
1 tsp. pure vanilla extract
¼ tsp. sea salt
1 cup dried cranberries
1 cup pecans, toasted, coarsely chopped

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). 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.

Start by toasting the pecans for 8-10 minutes in a preheated oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.

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

Stir in vanilla extract, salt, dried cranberries and pecans.

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.
• Variations: Add the zest of 2 oranges, swap the cranberries for other dried fruit, chopping first so it's a similar size, or change the pecans for walnuts, pistachios, or almonds.