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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.

Squares of white chocolate cranberry pecan fudge.


White Chocolate Cranberry Fudge

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.

A bowl full of squares of white chocolate 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.

Pieces of white chocolate cranberry fudge stacked in a tower.

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.

Ingredients for white chocolate cranberry fudge.

How to make white chocolate cranberry fudge

  1. Start by toasting the pecans for 8-10 minutes in a 350 degree F oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.
Pecans on a baking sheet
  1. 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.
  2. 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.
  3. 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!
  1. 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.
A batch of white chocolate fudge cut into squares.

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.

Pieces of homemade white chocolate fudge.
A batch of white chocolate cranberry pecan fudge cut into pieces.

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White Chocolate Cranberry Pecan Fudge
Yield: 25 servings

White Chocolate Cranberry Pecan Fudge

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!

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes

Ingredients

  • 3 1/2 cups high-quality white chocolate (Ghiradelli bars or white chocolate chips are my favorite)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup toasted pecans, coarsely chopped

Instructions

  1. Start by toasting the pecans for 8-10 minutes in a 350 degree F oven on a baking sheet just until they start to smell nutty. Cool, then roughly chop.
  2. Line 8x8- or 9x9-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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Information:

Yield:

25

Serving Size:

1

Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 24mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 1g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Friday Cranberry Recipes