Thanksgiving is over, which means I am headed full steam into Christmas mode! First on the list is my Cranberry Bliss Fudge. I made this recently and brought it into my office and several people went out of their way to tell me they had thrown their diets out the window to eat this. It’s that good.
This fudge is creamy and decadent, with white chocolate as the main flavor attraction. It’s filled with cranberries and provides a hint of citrus in each bite. The smell? Oh god, the smell. It smells phenomenal. I found myself opening the container it was in just to inhale the scent.
There’s no baking involved here, but there is the element of patience as you wait for it to set in the fridge. I know, I’m the worst. But the great news is that this is super easy to make and you can make large quantities well ahead of time for a holiday party.
The steps to make the cranberry swirls are totally optional, and I did it mostly because I had some leftover cranberry puree and I thought it would look pretty. You could easily leave that out and it would taste just as good.
But, really… look how pretty:
If you make this ridiculously delicious fudge, tag your photos with #stressbaking and follow me so I can see it! I’m sure that will just encourage me to make another batch myself ????Print
This no-bake white chocolate fudge is creamy and decadent, filled with cranberries and a hint of citrus.
- 1/4 cup water
- 2 tablespoons whole cranberries
- 1 tablespoon sugar
- 3 cups white chocolate (chopped or chips)
- 1-14 ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/2 cup dried cranberries
- Zest of one orange
- In a small saucepan, combine water, cranberries and sugar over medium heat, stirring occasionally. Remove from heat when cranberries begin to pop.
- Transfer to a blender or food processor and pulse until you have a somewhat smooth consistency.
- Place in small bowl to cool and set aside.
- Line an 8×8 baking dish with aluminum foil and spray with non-stick spray. Set aside.
- In a medium saucepan over low heat, combine white chocolate and sweetened condensed milk, stirring frequently. Remove from heat when it is completely smooth.
- Add vanilla and orange extracts and stir to combine. Add dried cranberries and gentle stir to combine.
- Pour mixture into prepared dish, using a spatula to press it into the sides and create an even distribution.
- Place drops of cranberry puree across the top of the fudge and use a toothpick to swirl them together (by dragging the toothpick through each drop).
- Top with orange zest.
- Place in refrigerator to chill for at least 2 hours until firm. Slice into 16 (or 25 if you want them smaller) pieces and enjoy!
Store in airtight container lined with parchment paper between each layer of fudge for up to a week.