White Chocolate Cranberry Fudge

I am finally, FINALLY completely recovered from the cruise!  Woohoo!  Now I’m about to tear my house apart again for Thanksgiving…does the fun never end???  No, seriously, I am really looking forward to hosting Thanksgiving this year and kind of redeeming myself in my family’s eyes after boycotting last Thanksgiving in favor of going to Disneyland.  I’m just awful
I’ve been busting out fudge left and right lately and it’s kind of like my new favorite thing.  Good thing Chris’s coworkers also like fudge because I swear I’m sending in a tray every day!  My latest love is this White Chocolate Cranberry Fudge.

It’s pure heaven in your mouth.  The white chocolate is so smooth, so creamy, so rich and the cranberries just cut through it all perfectly with a refreshing zip.  I made life easy and just used a bag of Craisins cause that’s how I roll

I only used 1 cup of white chocolate chips in this recipe so you get that sweet, rich taste but it’s not overpowering.  Chris said this is his favorite one so far.  Well, this and the Nutter Butter Peanut Butter Fudge.  The kids agree.  I could hardly keep their little fingers out of the frame as I was shooting – despite the fact that I had a whole plate over on the counter.  Boys!

So you’ll notice that this fudge is thinner.  I went with a 9×13 baking dish instead of the standard 8×8 or 9×9.  You could totally use those, of course, but I wanted a little different look for this fudge.  Something a bit more elegant I love it!

White Chocolate Cranberry Fudge
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes

Ingredients

•     3 3/4 cups (24oz) white chocolate chips
•     6 oz (1 1/4 cups) dried cranberries
•     1 tsp vanilla extract
•     14 oz can sweetened condensed milk
•     Sparkling sugar sprinkles
•     Pinch of salt

Instructions

1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

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