(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 & 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. Exactly like this beautiful mint chocolate fudge recipe!
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??
If pecans and cranberries aren’t your thing, have a look at this awesome white chocolate cookie dough fudge recipe that might be much more up your street!
White Chocolate Pecan Cranberry Fudge Recipe
Here is what you will need to make large bite size pieces 25 pieces.
- 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
- White Ready Fondant Icing *
- Icing Sugar, for dusting
- 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.
How to Make Fondant Snowflake Decorations
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.
How to Make White Chocolate Pecan Cranberry Fudge
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 & 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) & 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.
How to Decorate White Chocolate Pecan Cranberry Fudge
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 & sweet, chewy cranberries is a match made in Christmas heaven! Go forth and make fudge, you know you want to…
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- 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)
- Large Bowl
- 1 20cm (8″) Silicone Baking Pan OR Baking Tin
- 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.
Store this fudge in the fridge and consume within 7-10 days.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount 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.
(Featured on Meal Plan Monday.)