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.
What exactly is “cranberry bliss”?
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.
Maybe I should figure out how to turn this scent into a candle…
This fudge recipe is no bake
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, it’s 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.
Do I have to add the cranberry puree swirls on top?
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.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Cranberry Bliss Fudge
- ¼ cup water
- 2 tablespoon whole cranberries
- 1 tablespoon granulated sugar
- 3 cups white chocolate, chips or chopped baking bars
- 14 ounces sweetened condensed milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon orange extract
- ½ cup dried cranberries
- 2 tablespoon fresh orange zest, about 1 orange's worth
- In a small saucepan, combine water, cranberries and sugar over medium heat, stirring occasionally. Remove from heat when cranberries begin to pop.
- Place in small bowl to cool. 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 evenly 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!