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(This post has been updated from the original December 2017 version to provide a better experience for you)
This beautifully festive white chocolate pecan cranberry fudge will make you feel all warm and fuzzy inside! Made in the microwave in minutes, it’s the perfect easy Christmas recipe to help you breeze through the holidays in style and taste. Not a fan of white chocolate? Why don’t you try this epic Maltesers microwave fudge instead?
We all love the idea of homemade gifts but rarely have enough time to make them. Or so you think… This incredibly moreish and beautiful White Chocolate Pecan Cranberry Fudge should definitely be top of your to do list this Christmas! Just like my easy hot chocolate sticks, it takes only 10 minutes to make and the fridge does the rest of the hard work for you.
I’m totally serious! No thermometers, no slaving away over a stove – just a brilliantly easy microwave fudge that looks just as festive as it tastes and would make the perfect present for your loved ones. Need any more excuses to make it??
In fact, while you’re waiting for the fridge to set your fudge – you should make this cranberry orange bread. You know, just because!!
White Chocolate Pecan Cranberry Fudge – Step by Step Picture Recipe
Here is what you will need to make large bite size pieces 25 pieces.
Decoration (optional)
- White Ready Fondant Icing *
- Icing Sugar, for dusting
Ingredients
- 500g (17.6 oz) White Chocolate
- 55g (1/4 Cup) Unsalted Butter, Cubed
- 1 x 397g (14 oz) Tin of Condensed Milk
- 1/2 tsp Vanilla Extract
- 70g (1/2 Cup) Dried Cranberries, Roughly Chopped
- 60g (1/2 Cup) Pecans, Roughly Chopped
Essential equipment
- 20cm (8″) Silicone Baking Pan OR Baking Tin
- Large Bowl
- Small Snowflake Plunge Cutter
*you can use whatever edible decorations you like/have in the cupboards to decorate the top.
Decoration instructions (optional)
If you are going to make the snowflakes to decorate your fudge, on a work surface lightly dusted with icing sugar, roll out a small chunk of white ready fondant icing to approx 3mm thick. Then, using a plunge cutter, cut out around 25 snowflakes and place them onto a plate. Pop into the fridge to dry out for at least 3-4 hours or overnight.
Alternatively, to speed up the recipe even more, you can buy any festive sugar decorations you like from most supermarkets and use those instead.
Fudge instructions
If you are using a silicone baking pan, you don’t need to line it. If you are using a regular baking tin – lightly grease and line with baking paper. Set to one side until needed.
In a large microwavable bowl, break in the white chocolate (500g | 17.6 oz) then add the butter (55g | 1/4 Cup), condensed milk (1 x 397g | 14 oz Tin) & vanilla extract (1/2 tsp).
Next, heat in the microwave on full power for 30 seconds. Then give it a good stir and keep heating in 10 second intervals. Stir well after each time until it’s all melted and smooth.
If you don’t have a microwave, you can just as easily do it on the hob. Simply add all the same ingredients into a large saucepan and heat over a low heat. Stir constantly until it’s all melted and smooth.
Quickly add in your chopped pecans (70g | 1/2 Cup) and cranberries(60g | 1/2 Cup) and give it a really good stir to evenly distribute them.
Then pour it into your silicone/prepared tin and level out with a spatula. If you are using a silicone tin, I find it easiest to put a baking tray underneath so you can easily move it to the fridge when you’re finished.
Decorating instructions
Working quickly (as it will start to set) top with your chosen Christmas decorations. If you are using snowflakes like me, place them while being mindful of where you are going to slice later.
Gently press them into the top of the fudge then place into the fridge to set for 4 hours or overnight.
Once the fudge is firm, remove from the tin and slice into a 5 x 5 grid to make 25 pieces. Store in an airtight container in the fridge and consume within 7-10 days.
Doesn’t this White Chocolate Pecan Cranberry Fudge look SO tempting? I would be so so happy if someone made me something as beautiful as this and gave it to me for Christmas, wouldn’t you?!
The fudge itself is incredibly smooth and creamy. That teamed up with the crunchy pecans and sweet, chewy cranberries is a match made in Christmas heaven! Go forth and make fudge, you know you want to…
Have you Made This Recipe?
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White Chocolate Pecan Cranberry Fudge - Printable Recipe
This wonderful white chocolate pecan cranberry fudge is the perfect treat for Christmas! Great for your party table or even a homemade gift, everyone will be begging you for the recipe!
Ingredients
- 500 g White Chocolate, (Broken Into Pieces)
- 55 g Unsalted Butter, (Cubed)
- 397 g Tin of Condensed Milk
- 1/2 tsp Vanilla Extract
- 70 g Dried Cranberries, (Roughly Chopped)
- 60 g Pecans, (Roughly Chopped)
- White Fondant Snowflakes, (To Decorate | Optional)
Essential Equipment
- Large Bowl
- 1 20cm (8″) Silicone Baking Pan OR Baking Tin
Instructions
- In a large microwavable bowl, add the white chocolate, butter, condensed milk and vanilla. Melt in the microwave in 10 second intervals (stirring well after each time) until completely melted.
- Quickly stir through the cranberries and pecans.
- Press the mixture into a square silicone pan (or lined baking tin). Top with fondant snowflakes if you wish.
- Set in the fridge for 4 hours or overnight. Once firm, remove from the pan and slice into 36 pieces.
Notes
Store this fudge in the fridge and consume within 7-10 days.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 27mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 2g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
About Emma Mason
Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!
Deb
Thursday 23rd of December 2021
How does this fudge hold up out of the fridge? Want to give it as Christmas gifts but worried that being out of the fridge will mean soft, melting fudge that won't hold up.
Emma
Thursday 23rd of December 2021
Hi Deb. When I’ve made it before it’s not been too bad at all! It holds its shape quite well but, if you can help it, I’d keep it in the fridge before gifting and tell the recipients to store it in the fridge. Hope this helps! Emma x
Cate
Monday 26th of November 2018
Is this sweetened condensed milk? I have never heard of just condensed milk.
Miss KitchenMason
Tuesday 27th of November 2018
Hi Cate. Yes it's sweetened condensed milk. Emma x
Julia
Friday 23rd of November 2018
This is such a beautiful recipe and perfect for the holidays! Thank you for sharing your recipe with us at Meal Plan Monday.
Miss KitchenMason
Friday 23rd of November 2018
Aww thank you Julia! I'm so glad you like it. Thank you for letting me join meal plan Monday :) Emma x
Jaya
Tuesday 5th of December 2017
This looks great definitely going to try this. Thanks for the recipe. As far as 'American' measurements go who on earth even uses that system anymore? Time to catch up with the rest of the world I think. :)
Miss KitchenMason
Tuesday 5th of December 2017
Aww thank you for your kind words Jaya! :)
Julie
Friday 1st of December 2017
Please use American measurements!!!!