Best Creamy White Chocolate Cranberry Fudge Recipe 465 Recipes

EASY WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line a 9×9 square pan with parchment paper that covers the sides of the pan.
• 2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
• 3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
• 4. Top the fudge with some sparkling sugar sprinkles, if you'd like to include them, and press them down into the top of the fudge.
• 5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it's cool.
• 6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

CREAMY WHITE CHOCOLATE CRANBERRY FUDGE RECIPE - (4.6/5)

Steps:

• Line an 8" x 8" baking dish with foil, extending the foil over the sides. Lightly butter. In a 2 quart heavy sauce pan, combine baking chips and condensed milk. Melt chips over low heat stirring often until mixture is smooth and creamy. Remove saucepan from the heat and stir in about three fourths of the dried cranberries and pistachios reserving the rest for the topping. Mix well. Stir in orange zest and vanilla. Pour into prepared baking dish. Level fudge out with a spatula and top with remaining cranberries and pistachios. Cover and chill for about 2 hours or until set. Lift fudge out of pan by the foil and cut into small pieces. Store in the fridge in an airtight container for up to one week.

WHITE CHOCOLATE CRANBERRY FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange zest. Spread into prepared pan. , Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.

CRANBERRY FUDGE

Steps:

• Line a 9-in. square pan with foil. Coat the foil with cooking spray; set aside., In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into prepared pan; refrigerate until firm. , Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.