white chocolate cranberry fudge -

Preparation Time: 15 minutes
Chilling Time: 2-4 hours
Total Time: 2 hours 15 minutes to 4 hours 15 minutes
Servings: 24 pieces

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1. Prepare the Pan:

Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Melt White Chocolate:

In a medium-sized saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and fully melted.

3. Add Vanilla and Salt:

Remove the saucepan from heat and stir in the vanilla extract. Add a pinch of salt if desired for balance.

4. Incorporate Cranberries and Nuts:

Fold in the dried cranberries and chopped nuts (if using) until evenly distributed in the fudge mixture.

5. Transfer to Pan:

6. Optional Toppings:

If desired, press additional dried cranberries and white chocolate chips on top of the fudge for decoration.

7. Chill:

Place the pan in the refrigerator and chill the fudge for 2-4 hours, or until it is set.

8. Cut into Pieces:

Once the fudge is fully set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into 24 equal pieces.

9. Serve:

10. Store:

Store any leftover fudge in an airtight container in the refrigerator for up to two weeks.

Note:

Feel free to customize the recipe by adding orange zest, a splash of orange extract, or a sprinkle of cinnamon for additional flavor.
For a smoother texture, sift the white chocolate chips before melting to remove any clumps.

Nutrition Information (per serving):

Note: Nutrition information is approximate and may vary based on specific ingredients used.