Cranberry Orange White Chocolate Fudge – that simply sounds wonderful, doesn’t it? For this homemade fudge you only need 5 ingredients and the recipe is so simple. The combination of white chocolate with dried cranberries and fresh orange zest is an absolutely perfect fit.
Besides, is this fudge not a real eye-catcher? The addition of cranberries and orange zest makes it a great gift for the upcoming holidays. Wrap the fudge in a nice transparent bag, tie a bow around…done. So pretty and so delicious!
Tools & Equipment
- 20cm / 8-inch square baking pan
- Cutting board
- Large bowl
- Medium saucepan
- Paring knife
- Sharp knife
- Silicone spatula
Microwave: you can melt the chocolate and sweetened condensed milk in the microwave. Melt in a microwave-safe bowl for 1 minute. Remove from the microwave and let it sit for about 1 minute, then stir to combine. If necessary, heat for another 30 seconds. Stir until the chocolate is completely melted and smooth.
Gritty Fudge: this can happen if you overcook the chocolate and sweetened condensed milk. You can use a candy thermometer to prevent this. Remove from heat when the temperature reaches 113°C / 235°F.
More Possibilities: instead of cranberries & orange zest you can try the following variations:
- Cookies: add 150g of your favorite cookies (chopped) in step 4. Sprinkle more cookies on top if desired.
- Peanut Butter: in step 3 add 120g of peanut butter to the white chocolate and sweetened condensed milk. The mixture will look a little seized after melting, but that’s ok.
- Mint & Chocolate: in step 4 add 10g of peppermint extract and 2-3 drops of green food coloring (optional) and stir in 160g of dark or milk chocolate chips.
How to Make Cranberry Orange White Chocolate Fudge
Line a 20cm / 8-inch square baking pan with parchment and leave an overhang on all sides. Prepare your ingredients.
In a medium saucepan, bring water to a boil, then turn down the heat. Add white chocolate and sweetened condensed milk in a large heatproof bowl and place it on the saucepan. Stir constantly until completely melted, then remove from heat.
Add cranberries, salt, lemon zest and most of the orange zest (save the rest of the zest to sprinkle the top).
Pour the mixture into the baking pan and tap the pan on your counter a few times to remove air bubbles. Sprinkle with the remaining orange zest.
Tightly cover the baking pan with plastic and place in the fridge to set for at least 4 hours or overnight. Cut into squares or rectangles.
Storage: keep the chocolate fudge in an airtight container to prevent it from drying out. You can store it for up to 2 weeks at room temperature or up to 4 weeks in the fridge. Freeze the fudge for longer storage, for up to 3 month.
My Summary for Cranberry Orange White Chocolate Fudge
Taste: this fudge tastes sweet and fruity. The orange and cranberry flavor is delightful.
Texture: it is very creamy and melts in your mouth. The dried cranberries add a little crunch to the fudge.
PROS: this recipe is simple and the fudge is made in no time. I think this white chocolate fudge looks lovely and makes a great gift.
CONS: this is not exactly a light or healthy snack, but you do not eat so many of them at once anyway, because they are quite rich.
More “WHITE CHOCOLATE” Recipes
- B’Day Truffles
- Peanut Butter Eggs
- Peppermint Bark Cookies
- White Chocolate Macadamia Nut Cookies
- White Chocolate Matcha Cookies
- 500g white chocolate chips
- 400g sweetened condensed milk
- 95g dried cranberries, roughly chopped
- 3g salt
- 10g orange zest, about 2 large oranges
- Zest of 1 lemon
- Line a 20cm / 8-inch square baking pan with parchment paper and leave an overhang on all four sides. Set aside.
- In a medium saucepan, bring water to a boil, then turn down the heat to simmer.
- Add white chocolate and sweetened condensed milk in a large heatproof bowl and place it on the saucepan with the simmering water. Stir constantly with a spatula until the mixture is completely melted, then remove from heat.
- Add cranberries, salt, lemon zest and almost all of the orange zest (use the rest of the zest to sprinkle on top).
- Pour the mixture into the prepared baking pan and tap on the counter a couple of times to remove air bubbles. Sprinkle with the remaining orange zest.
- Tightly cover the baking pan with plastic and place in the fridge to set for at least 4 hours or overnight.
- Cut into small squares or rectangles and serve.
Recipe adapted from broma bakery.