1. Why is my white chocolate fudge too soft?

This usually happens if the mixture wasn’t cooked long enough or didn’t set properly. Ensure you refrigerate it for the recommended 2–3 hours or overnight for the best results.

2. Can I use white baking chocolate instead of white chocolate chips?

Absolutely! White baking chocolate works just as well, though it may melt a bit slower. Just chop it into small pieces for even melting.

3. How do I prevent my fudge from being grainy?

Stir the mixture constantly over low heat to ensure all ingredients melt smoothly. Avoid overheating, as it can cause the chocolate to seize and result in a grainy texture.

4. Can I make this fudge without a stove?

Yes! You can use a microwave to melt the ingredients. Heat in 20–30 second increments, stirring between each, until smooth.

5. How long does white chocolate fudge last?

Stored properly in an airtight container, it lasts up to 2 weeks in the refrigerator and up to 3 months in the freezer.

6. Can I add other mix-ins to this recipe?

Definitely! Nuts, dried fruits, or even crushed cookies make excellent additions. Just stir them in before pouring the mixture into the pan.

White Chocolate Fudge: The Ultimate Recipe You Can’t Miss

Irresistible White Chocolate Fudge: The Ultimate Recipe You Can’t Miss

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A creamy and decadent white cranberry fudge that combines the smoothness of white chocolate with the tangy sweetness of cranberries. Perfect for holidays, gifting, or a simple indulgence

Author: Maren Varden
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 3 hours 15 minutes (including chilling)
Yield: 16 servings 1x
Category: Dessert
Method: No-bake
Cuisine: American

Ingredients

Scale

2 cups white chocolate chips
1 can sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
½ cup dried cranberries

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Instructions

Prepare Your Workspace: Gather all your ingredients and tools. Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the paper for added ease.
Melt the Ingredients: Combine the white chocolate chips, sweetened condensed milk, and butter in a medium-sized saucepan. Melt over low heat, stirring constantly with a heatproof spatula to ensure a silky-smooth mixture and prevent burning.
Add Flavorful Additions: Remove the saucepan from heat. Stir in the vanilla extract and dried cranberries until evenly distributed for a perfect cranberry and white chocolate fudge blend.
Pour and Set: Pour the mixture into the prepared baking dish, spreading it evenly. Gently tap the dish on the counter to eliminate air bubbles and create a smooth surface.
Chill and Harden: Refrigerate the fudge for 2–3 hours, or until firm. For the best texture, chill overnight.
Slice and Serve: Lift the fudge from the pan using the parchment paper. Slice into squares with a sharp knife, cleaning the blade between cuts for tidy edges.

Notes

Mix Quickly and Thoroughly: Once you remove the fudge from heat, work quickly to incorporate mix-ins like cranberries or nuts before the mixture starts to set.
Chill for the Right Amount of Time: While 2–3 hours in the fridge is usually sufficient, overnight chilling gives the fudge its best texture. Don’t rush this step, it’s worth the wait.
Cut Clean Squares: For those picture-perfect slices, warm your knife slightly by running it under hot water and drying it. Cut the fudge in a single, steady motion, wiping the blade between cuts.

Nutrition

Serving Size: 1 piece
Calories: 150 kcal
Sugar: 15g
Sodium: 25mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Find it online: https://www.simplitasty.com/irresistible-white-chocolate-cranberry-fudge-the-ultimate-recipe/