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Will Cook For Smiles

White Chocolate Cranberry Swirl Fudge

by 33 Comments

 Delicious holiday treat. White Chocolate Fudge swirled with Homemade Cranberry Jam.
 
White Chocolate Cranberry Swirl Fudge from willcookforsmiles.com
 

For some reason, holidays make me crave fudge. It’s really not a holiday dessert but it always make me think of the holidays. I really wanted to get a bite of fudge last week so I decided to make some white chocolate fudge. I’ve always been fund of white chocolate, seems fancy to me and taste so good!
I also had some cranberry jam left, at least for now. Hubby really liked this cranberry jam and has been eating it with toast and pancakes almost every day. This fudge turned out really good, so good that I sent most of it to work with my husband. I was afraid to keep it anywhere near me. Everyone loved it there too, the fudge only lasted through the morning shift.
 

Ingredients:
15 oz white chocolate squares or chips. (I used Ghirardelli, yumm!)
2 tbs unsalted butter
10 oz of sweetened condensed milk

3/4 cup of Cranberry jam

Directions:
1. Line the 8×8 baking pan with foil. Lightly grease the foil with butter.
2. Heat up the water in the double boiler on medium heat. Add the butter to the double boiler and let it melt.
3. Chop the white chocolate squares and add it to the double boiler.
4. Add the sweetened condensed milk. Keep cooking everything in the double boiler, stirring frequently with silicone whisk, until all is melted and combined.
5. Pour the fudge mixture into the baking pan and spread it evenly.
6. Add the cranberry jam into the piping bag and swirl the jam over the top of fudge, not too deep. Press it lightly into the top.
7. Let it cool until it sets in.

Enjoy!

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White Chocolate Cranberry Swirl Fudge

Servings 8 by 8 pan
Author Lyuba Brooke

Ingredients

  • 15 oz white chocolate squares or chips. I used Ghirardelli, yumm!
  • 2 tbs unsalted butter
  • 10 oz of sweetened condensed milk
  • 3/4 cup of Cranberry jam

Instructions

  1. Line the 8x8 baking pan with foil. Lightly grease the foil with butter.
  2. Heat up the water in the double boiler on medium heat. Add the butter to the double boiler and let it melt.
  3. Chop the white chocolate squares and add it to the double boiler.
  4. Add the sweetened condensed milk. Keep cooking everything in the double boiler, stirring frequently with silicone whisk, until all is melted and combined.
  5. Pour the fudge mixture into the baking pan and spread it evenly.
  6. Add the cranberry jam into the piping bag and swirl the jam over the top of fudge, not too deep. Press it lightly into the top.
  7. Let it cool until it sets in.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 

 

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Lyuba

I love hearing from all of you so please leave a comment! I do my absolute best to answer all the comments. For immediate help, please message me on Will Cook For Smiles Facebook page.

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Reader Interactions

Comments

    • lyuba

      Hi Lily! Thank you for stopping by and commenting šŸ™‚ 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 šŸ™‚

      Reply

  22. Beth

    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

    Reply

    • lyuba

      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.)

      Reply

      • Beth

        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

        Reply

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