Easy White Chocolate Fudge with Cranberry Jam swirl is a perfect holiday treat. This fudge is smooth and creamy with a wonderful flavor contrast of sweet chocolate and sour cranberries. Cranberry jam is a perfect balance to sweet chocolate.
Grab the recipe for Homemade Cranberry Jam and use it in your holiday baking or simply spread it on the toast. Try this jam with milk chocolate fudge as well.
WHITE CHOCOLATE FUDGE
I have a confession to make, I love white chocolate even more than milk chocolate. True chocolate lovers are probably rolling their eyes, saying that white chocolate is not even chocolate but, I can’t help it. It delicious, creamy, and a great treat no matter the amount of cacao in it.
So for all of my fellow white chocolate fans, this is a amazing white chocolate fudge recipe. It’s a perfect holiday treat to share with family and friends. This fudge also makes a great holiday food gift. The combination of sweet white chocolate with cranberry jam that’s a little tart and sour is very pleasant. The sourness in the jam actually keep this fudge from being too sweet by balancing the flavors.
It’s very easy to make cranberry jam right for the recipe or ahead of time. You can find many uses for the jam so feel free to make the whole batch and use some for the fudge and keep the rest in the fridge. Leftover jam will also be great as a gift. Simply portion it into smaller mason jar and tie a pretty ribbon around it.
You can make a smaller amount of jam just for the fudge as well. I just cut the recipe is half but there will still be a little jam leftover.
HOW TO MAKE CRANBERRY JAM
NOTE: If you make jam ahead of time, you will need to warm it up for the fudge. Jam swirls much better into the fudge when it is warm.
Combine all ingredients for the jam in a bottom-heavy sauce pot, mix, and bring it to simmer over medium heat. Reduce heat to low, cover with a lid, and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape. Stir from time to time.
Transfer into a blender and puree until smooth. Use warm jam for the fudge and transfer remaining jam into a glass jar. Once fudge is completely cooled, close with a lid tight and refrigerate.
HOW TO MAKE WHITE CHOCOLATE FUDGE
Line an 8×8 baking dish with parchment paper, make sure the sheet or paper is big enough to cover bottom and up the sides. Rub the parchment paper generously with butter. (If you do not wish to use butter, you can spray parchment paper with non-stick oil spray.)
Place white chocolate chips and marshmallow fluff into a mixing bowl.
Bring sweetened condensed milk and vanilla to simmer in a bottom-heavy sauce pot. Pour hot sweetened condensed milk into the mixing bowl with chocolate chips and marshmallow fluff and start stirring. Keep stirring until everything is mixed and smooth.
NOTE: sweetened condensed milk should be scalding hot to melt all the chocolate chips, so do wait until it starts to simmer and pour it into the bowl with chocolate right away.
Pour chocolate mixture into the prepared baking dish and spread it evenly. Drop a few spoonfuls of warm cranberry jam on top of fudge and gently swirl it with fudge using a thin spatula (or the other end of the spatula.)
Let fudge cool down to room temperature and then, cover the dish with plastic wrap and place in the refrigerator to set.
HOW TO STORE FUDGE
Fudge can be stored at room temperature, in the refrigerator, or frozen. Since this fudge has jam made out or fresh cranberries incorporated, it’s best kept refrigerated. Even though the berries are cooked with sugar, it still does have a high chance of soiling due to introduction of bacteria when kept at room temperate.
Stored in the refrigerator, this fudge will last 10-12 days. Make sure to keep it covered air-tight.
You can also freeze fudge either in one big block or in individual squares. Make sure the fudge has been chilled and set in the refrigerator first and wrap either the whole block of fudge or each square in plastic wrap. Place wrapped fudge into a freezer zip-lock bag, get the air out, seal and place in the freezer.
In the freezer, fudge will last for 2-3 months.
MORE RECIPES TO TRY
Peppermint White Chocolate Fudge
Double Chocolate Peppermint Fudge Truffles
White Chocolate Peppermint Marshmallow Fluff
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Cranberry White Chocolate Fudge
Ingredients
- 3 cups white chocolate chips
- 7 oz marshmallow fluff
- 14 oz sweetened condensed milk
- 1/2 cup Cranberry jam warm
- 1-2 tbsp unsalted butter to rub the pan (*optional)
- 1 tsp vanilla
Instructions
- Line an 8×8 baking dish with parchment paper, make sure the sheet or paper is big enough to cover bottom and up the sides. Rub the parchment paper generously with butter. (If you do not wish to use butter, you can spray parchment paper with non-stick oil spray.)
- Place white chocolate chips and marshmallow fluff into a mixing bowl.
- Bring sweetened condensed milk and vanilla to simmer in a bottom-heavy sauce pot. (Make sure it does start to simmer before adding it to the bowl.)
- Pour hot sweetened condensed milk into the mixing bowl with chocolate chips and marshmallow fluff and start stirring. Keep stirring until everything is mixed and smooth.
- Pour chocolate mixture into the prepared baking dish and spread it evenly.
- Drop a few spoonfuls of warm cranberry jam on top of fudge and gently swirl it into fudge using a thin spatula (or the other end of the spatula.)
- Let fudge cool down to room temperature, cover the dish with plastic wrap, and place into the refrigerator to set.
- Let it chill for 4-6 hours.
- Take the parchment paper with fudge out of the pan and onto the cutting board. Pull down the edges of the parchment paper and cut fudge into squares using a sharp knife.
Notes
Nutrition
Originally published on Will Cook For Smiles on December 16, 2012. Updated on November 20, 2019.
Lily says
Hi, do you have a “print recipe” button? I found your blog from a link on http://chocolatechocolateandmore.com/2013/11/25-fantastic-fudge-recipes/
and would really love to be able to print it.
Thanks!
lyuba says
Hi Lily! Thank you for stopping by and commenting 🙂 I added a printable recipe for you. Sorry, some older posts don’t have printable recipes because I wasn’t available on the old platform. Thank you and I hope you’ll enjoy it 🙂
Beth says
Hi!
I was wondering about making a raspberry velvet fudge using this as a base. What I want to do is take some pure, unsweetened raspberry juice and reduce it to a syrup consistency. I was thinking that I’d replace a little bit of the sweetened condensed milk with the raspberry and add a small amount of cocoa powder to the white chocolate, no more that a few tablespoons before it starts melting.
Do you have any thoughts on this? I just wanted to make sure this wasn’t a finicky recipe.
Thanks!
Beth
lyuba says
Hi Beth,
This is really not a finicky recipe and a good base for fudge. I think your idea sounds great. Let me know how it will come out because it sounds like it would taste great! (If your raspberry sauce is looking a little thin, you can always add a teaspoon or two of cornstarch to thicken it.)
Beth says
Perfect! That’s what I was hoping to hear. I’m aiming to get the raspberry reduction to the same consistency as the milk and combine them before adding to the pot. I’ll definitely post back hear after Halloween to let you know how it worked out!
Thanks so much!
Beth
lyuba says
I can’t wait to hear about it, it sounds really good 🙂
Leigh says
I’m curious as to the instructions….at one point you advise to add the sweetened condensed milk and vanilla to the pot, however I could find no vanilla amount listed in the ingredients of the recipe. Was this a mistype, or is there supposed to be vanilla, and if so, how much? Thank you.
LyubaB says
I am so sorry, I forgot to add that to the recipe! It’s one teaspoon of vanilla, I will add it in now. Thanks for pointing that out for me!