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 flavor. It’s a great addition to any Christmas party or for gifting to friends and neighbors!
Cranberries are one of my favorite seasonal ingredients, although this fudge can be enjoyed year-round thanks to the dried cranberries in it. Some of my other favorite recipes featuring cranberries are Cranberry Orange Bread, Cranberry Apple Pie, and Fresh Cranberry Shortbread Bars.
Fudge and candy-making is one of my favorite holiday traditions! I’ll link a bunch of my other favorite candy recipes toward the bottom of this post so you can check them out, but they are always some of the most popular ones on House of Nash Eats.
This year I wanted to try a new flavor combination and since I absolutely love white chocolate and cranberries together (and have used that combo in many recipes in the past!), I decided why not turn them into fudge?
I tried a batch without the pecans and while it was very good, I felt like it still needed something. After much debate between orange zest (cranberry and orange make such a classic pairing!) and pistachios (to cover the red, white, and green bases of the classic Christmas colors), I decided to go with my gut and just use pecans since I LOVE them in fudge.
I’m super happy I did because the sweet pecans give an excellent bit of crunch that is just right in this fudge! But by all means, feel free to mix things up and use this rather basic fudge recipe as a jumping off point.
You could even use other dried fruit like chopped dried apricots or cherries and I bet it would be wonderful! I’m curious how pretzels or chopped Oreos would do in this fudge as well.
What is white fudge made of?
This ridiculously easy fudge is basically just white chocolate and sweetened condensed milk, with a little vanilla and salt to round out the flavors. You can make it on the stovetop or in the microwave like I did here. It’s like five minutes from start to finish.
How to make white chocolate cranberry fudge
- Start by toasting the pecans for 8-10 minutes in a 350°F oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.
- Prep an 8×8- or 9×9-inch baking pan by lining it with parchment paper or foil (butter the foil, if using). This will make it much easier to remove and cut the fudge after it’s set.
- Combine chopped white chocolate or high quality white chocolate chips (I like Ghiradelli) in a microwave safe bowl with one can of sweetened condensed milk. Microwave for 1-2 minutes, stopping every 20-30 seconds to stir just until the white chocolate is melted.
- Immediately add the vanilla, salt, dried cranberries, and chopped pecans, stirring just until the mix-ins are dispersed, then pour and spread into the prepared pan. Let the fudge set in the fridge for 3-4 hours until firm. It will also set up on the counter if left long enough, but I hate waiting that long to enjoy a piece of fresh fudge!
- Remove the fudge from the pan and peel off the parchment paper or foil. Cut into small squares and serve at room temperature. Leftover fudge should be kept wrapped in plastic wrap in an airtight container on the counter or in the fridge.
Can this fudge be made on the stovetop?
Sure! If you don’t want to microwave the fudge, you can add the white chocolate and sweetened condensed milk to a double boiler or a heat-safe glass bowl set directly over, but not touching, simmering water in a smaller saucepan. Just stir until the white chocolate is melted, the proceed like normal.
Can this fudge be frozen?
Yes! Fudge actually freezes really well. Just wrap it well in a couple of layers of plastic wrap, then again in foil and store for up to 1 month. Thaw on the counter until room temperature before serving.
More Recipes Like This
- Rocky Road Fudge
- Fresh Cranberry Blondies
- Creamy Easy Chocolate Fudge
- Old-Fashioned Divinity Candy
- Grandma Nash’s Best Butter Almond English Toffee
- Southern Pecan Pralines
- Chocolate Chip Cookie Dough Fudge
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
White Chocolate Cranberry Pecan Fudge
Ingredients
- 3 1/2 cups high-quality white chocolate Ghiradelli bars or white chocolate chips are my favorite
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup toasted pecans coarsely chopped
Instructions
- Start by toasting the pecans for 8-10 minutes in a 350°F oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.
- Line 8×8- or 9×9-inch 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.
- Combine white chocolate chips and sweetened condensed milk in a large, microwave safe bowl and heat for 60-90 seconds until melted, stirring every 30 seconds. You can also do this over a double boiler set over simmering water.3 ½ cups high-quality white chocolate, 14 ounces sweetened condensed milk
- Stir in vanilla extract, salt, dried cranberries, and pecans. Immediately pour and spread the fudge into the prepared pan. Let the fudge sit to cool completely at room temperature or in the fridge until firm, at least 4 hours.1 teaspoon vanilla extract, ¼ teaspoon salt, 1 cup dried cranberries, 1 cup toasted pecans
- Cut into 20-25 pieces. Store in an airtight container on the counter or in the fridge.
Notes
- Variations: Add 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.
Hi Amy. It’s nowhere near the holidays but my neighbor whom I’d gave some fudge last Christmas mentioned it today so I thought… why not? So I ran to the store , made it up, and now I’m waiting till it hardens. Yummy.. Anytime is fudge time
Yes! Fudge is good anytime of the year!