How to make holiday-inspired white chocolate fudge with cranberries and pecans!
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When it comes to preparing for the holidays, things can get kind of crazy! Between gift shopping, decorating, baking, and trying to carve out time for holiday activities, it’s understandable that some parents get stretched past their limits of sanity.
I have found that one of the best ways to wind down from holiday stress, for me anyway, is to sit down and relax with a few pieces of my White Chocolate Cranberry Pecan Fudge! I love making several different batches of fudges to prepare for the holidays, and here’s why.
Fudges, even fancy fudges like this one, are always super easy to make and require just a few ingredients. On top of that, they’re the perfect treats to unwind with, excellent for homemade gift-giving for the holidays, can be made ahead of time, and frozen, and this fudge, in particular, is perfect for adding a festive flair to any Christmas party food table!
You could also opt for more traditional or classic flavors like Classic Chocolate Fudge or Chocolate Fudge with Peanut Butter Swirl, but something about the white chocolate and cranberry mix just fits the magical Christmas theme better to me.
Pair these festive party treats up with a DIY Hot Chocolate Bar, and you’ve got the makings for a magical winter wonderland experience! Ready to get festive? Here’s how to make magical White Chocolate Cranberry Pecan Fudge!
Fancy Fudge Equipment
I’ll start by breaking down my fudge equipment list. Nothing complicated here, all I use is just a few typical baking utensils and tools. Here’s everything I use to make my white chocolate fudge with cranberries and pecans:
- Measuring Cup
- Measuring spoons
- 1 Saucepan
- Glass mixing bowl large
- 1 Spatula
- 1 8X8 Glass baking pan
- 1 Parchment paper sheet
- 1 Disposable Vinyl Gloves
- 1 Pastry Wheel Crimper and Cutter- or pizza cutter, or small knife
- 1 large Knife
Fabulous Fudge Ingredients
Next, let’s go over my simple and sweet ingredient list! There’s surprisingly not a lot needed here either, just 6 delectable ingredients to make this mouth-watering fudge! Here’s what I use to make my white chocolate fudge with cranberries and pecans:
Fudge:
- 3 cups White Chocolate Chips
- 14 oz sweetened condensed milk
- ¼ cup unsalted butter room temperature
- 1 tsp vanilla extract
- ½ cup Pecans chopped
- ½ cup Dried cranberries
Toppings:
- 2 tbsp Dried cranberries
- ½ cup pecans halved
How to Make White Chocolate Cranberry Pecan Fudge
Ready to get festive in the kitchen? Grab your chocolatier gear and those enticing ingredients, and let’s get started! Here’s how to make easy yet sensational white chocolate cranberry pecan fudge:
- First, gather up all the white chocolate fudge ingredients. Use the measuring cup and spoons to get accurate measurements.
- Then, grab a small saucepan.
- Fill the saucepan about ½ way full of water.
- Bring the water to a boil over high heat.
- Then, reduce the heat to medium-low and position a large glass bowl in the saucepan over the boiling water.
- Pour the white chocolate chips, condensed milk, vanilla extract, and butter into the glass bowl.
- Melt the ingredients while continuously stirring the fudge mixture with a spatula.
- Keep mixing the fudge until a smooth mixture is reached and all the ingredients have melted and combined together.
- Next, drop in the dried cranberries and chopped pecans and fold them into the fudge.
- Then, grab a glass baking dish. If desired, lightly spray it with cooking oil spray.
- Measure out a piece of parchment paper by placing it flat over the top of the dish.
- Cut the paper, so it is about 1.5- 2 inches wider than the baking pan. Then, cut one slit at each of the 4 corners across from each other.
- Fold the corners in while pushing the parchment paper into the glass dish, so the paper fits securely.
- Then, pour the white chocolate fudge into the lined baking pan and spread it around evenly and smoothly.
- Next, stick a layer of halved pecans on top of the fudge.
- Follow that with a layer of dried cranberries.
- Gently push the toppings into the fudge with a spatula.
- Refrigerate the fudge for at least 2 hours, or for best results, let it chill overnight. After chilling, remove the fudge from the fridge, pan, and parchment paper.
Cutting Fudge:
- First, make a parchment paper template with 1.5 inch columns vertically and horizontally to make a grid of perfectly even squares. Place the fudge on a cutting board with the parchment paper template on top.
- For more in-depth instructions, check out How to Cut Fudge into Perfect Squares.
- Use a pastry cutter to lightly score lines vertically and horizontally across the fudge, and along the outside edge of the template. It should look like a grid layout.
- Next, cover your hands with gloves. Then, dip a large knife in hot water, wipe it dry, and cut off the first edge of the fudge.
- Repeat the hot water and wiping process before each cut.
- Cut off the remaining outer edges to create perfectly flat edges along the outside of the fudge.
- You should have a perfect square block of fudge.
- Then, dip the knife in hot water again, wipe dry, and cut the first set of columns going vertically.
- Repeat the process for the horizontal columns to create perfect squares.
- Finally, after cutting the fudge, serve and enjoy!
Storing Fudge
To store fudge: first, wrap it securely in parchment paper or transfer it to an airtight container. Then, label the date on the outside of the wrapping and store it at room temperature for up to 2-3 weeks.
To freeze uncut fudge: first, grab a freezer-safe Ziploc bag and label the date on the outside. Transfer the block of fudge to the bag and release the extra air while sealing the bag closed. Store the fudge in the freezer for 2-3 months. Move the frozen fudge to the fridge to thaw for 2 days before cutting and serving.
More Fudge Recipes
- Layered Caramel Fudge – Chocolate and Caramel in Every Bite
- Swirled Chocolate and Peanut Butter Fudge – No Bake Treat
- How to Wrap Homemade Fudge for Christmas and Birthdays
- How to Make Eggnog Fudge (Easy Holiday No Bake Recipe)
- How to Perfectly Cut Fudge Without a Template (Clean Squares by Hand)
- Peppermint Fudge with Candy Cane Crunch – Holiday Favorite
Flavorful Fudge and More Food Gifts
Was this festive fudge just what you needed for your Christmas celebrations? If so, then you’ll definitely want to stick around and check out more of my easy fudge recipes for food gifting any time of the year!
Fun Fudge for the Holidays:
- Eggnog Fudge
- Chocolate Fudge with Peanut Butter Swirl
- Classic Chocolate Fudge
- Chocolate Peanut Butter Fudge
- Candy Corn Fudge
- Caramel Fudge
- Pistachio Fudge
Food Gifts:
- Apple Butter
- Gourmet Chocolate Covered Pretzels
- Mermaid Chocolate Covered Pretzels
- Homemade Hot Chocolate Mix
- Unicorn Hot Chocolate Mix
- DIY Unicorn Party Favor Cookie Kits
- Chocolate Dipped Strawberries
- Christmas Hot Chocolate Bombs
- Valentine’s Charcuterie Board
- How to Arrange a Charcuterie Board
White Chocolate Cranberry Pecan Fudge
Video
Equipment
- 1 Saucepan
- 1 Glass mixing bowl large
- 1 Pastry Wheel Crimper and Cutter or pizza cutter, or small knife
- 1 Knife large
Ingredients
- 3 cups White Chocolate Chips
- 14 oz sweetened condensed milk
- ¼ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- ½ cup Pecans chopped
- ½ cup Dried cranberries
Toppings
- 2 tablespoon Dried cranberries
- ½ cup pecans halved
Instructions
- Start by gathering all the ingredients for the white chocolate fudge. Use measuring cups and spoons for accuracy.
- Place a small saucepan on the stove.
- Fill it halfway with water.
- Bring the water to a simmer over medium heat.
- Lower the heat to medium-low, then set a large glass bowl over the saucepan to create a double boiler.
- Add the white chocolate chips, condensed milk, vanilla extract, and butter to the bowl.
- Stir the mixture constantly with a spatula as it melts.
- Keep mixing until the fudge is smooth and all ingredients are fully combined.
- Add in the dried cranberries and chopped pecans, folding them gently into the fudge.
- Grab a glass baking dish and, if you like, lightly spray it with cooking oil.
- Place parchment paper over the top of the dish to measure. Cut it about 1.5–2 inches wider than the pan. Snip one slit in each corner.
- Fold the corners in and press the parchment into the dish so it fits snugly.
- Pour the fudge mixture into the lined pan, spreading it out evenly.
- Press halved pecans over the top of the fudge.
- Add a layer of dried cranberries on top of the pecans.
- Gently press the toppings into the fudge with a spatula.
- Refrigerate for at least 2 hours (or overnight for best results). Once set, remove the fudge from the fridge, pan, and parchment.
Cutting Fudge
- Make a parchment paper grid with 1.5-inch columns both vertically and horizontally. Place it on top of the fudge for guidance. For a detailed walkthrough, check out How to Cut Fudge into Perfect Squares.
- Using a pastry cutter, lightly score the lines across the fudge following your template.
- Put on gloves, dip a large knife in hot water, wipe it dry, then trim off the first edge. Repeat the hot-water-and-wipe process before every cut.
- Trim the other edges so the fudge block is perfectly square.
- Reheat and dry the knife again, then cut along the vertical scored lines.
- Repeat the process horizontally to create neat squares.
- Serve and enjoy your beautiful fudge squares!
Notes
- Room temperature: Wrap the fudge in parchment paper or place it in an airtight container. Label with the date and keep for 2–3 weeks.
- Freezer storage: Leave the fudge uncut, transfer it to a freezer-safe Ziploc bag, press out extra air, and label it. Store for up to 2–3 months. To serve, thaw the fudge in the fridge for 2 days before cutting.
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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