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White Chocolate Cranberry Fudge


1 1/2 pounds


12 (1 ounce each) squares white baking chocolate, chopped
2/3 cup sweetened condensed milk
1 cup roasted salted almonds, coarsely chopped
1/2 cup dried cranberries
2 teaspoons grated orange peel


Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan. Grease with butter. Set aside.

In a large microwave-safe bowl, combine chocolate and milk. Microwave, uncovered, at 50% power for 1 minute. Repeat until chocolate is almost melted. Stir until smooth. Stir in the almonds, cranberries and orange peel. Spread into prepared pan.

Cover and refrigerate until firm, about 2 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.


Store covered in refrigerator.

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