Easy Cranberry Orange Fudge

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Creamy, citrusy, and dotted with sweet-tart cranberries, Easy Cranberry Orange Fudge is the kind of treat that instantly brightens up any dessert table. With its festive look and refreshing flavor, this fudge combines the zing of orange zest and chewy bits of cranberry with the rich indulgence of white chocolate. It’s a no-bake wonder that’s perfect for the holidays, edible gifts, or just when you need a little pick-me-up with your coffee.

What makes this fudge truly irresistible is how effortlessly it comes together. You don’t need a candy thermometer, endless stirring, or complicated ingredients. This recipe delivers a decadent bite-sized treat with minimal fuss and maximum flavor. Each square melts in your mouth while delivering bursts of cranberry and a whisper of citrusy zing.

Why You’ll Love This Easy Cranberry Orange Fudge

• It’s a no-fuss, no-bake dessert ready in under 15 minutes (plus chilling time).
• Combines tangy cranberries with the brightness of orange zest and the sweetness of white chocolate.
• Makes a perfect holiday gift or party treat with its festive appearance.
• Requires just a handful of simple, pantry-friendly ingredients.

Preparation Phase & Tools to Use

To make this fudge, you’ll need a medium saucepan, a silicone spatula, and an 8×8-inch square baking dish lined with parchment paper.

The saucepan is essential for gently melting the white chocolate and sweetened condensed milk together without scorching. The silicone spatula helps you stir efficiently and scrape every bit of mixture from the pan, ensuring even distribution of cranberries and zest. The parchment-lined baking dish allows for easy lifting and cutting of the set fudge into perfect squares.

Preparation Tips

Use good-quality white chocolate chips or bars for a smoother, creamier texture—avoid candy melts, which can create a waxy finish. Gently fold in the cranberries and orange zest to keep the mixture light and evenly mixed. Press the fudge into the pan with the spatula and smooth the top for a clean finish. Chill for at least 2 hours (or until firm) before slicing for clean, sharp edges. If you’re making this for a crowd or as a gift, double the batch and use a 9×13-inch pan.

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Ingredients for this Easy Cranberry Orange Fudge

• 3 cups (18 oz) high-quality white chocolate chips or chopped white chocolate
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated orange zest (from about 1 medium orange)
• 1 cup dried cranberries (sweetened or unsweetened, depending on preference)
• Optional: 1/4 teaspoon salt (to balance sweetness)

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Step 1: Prepare Your Pan

Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Lightly spray with nonstick cooking spray if desired. This step ensures your fudge won’t stick and makes removal effortless.

Step 2: Melt the White Chocolate

In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly with a silicone spatula until the mixture is smooth and fully melted. Avoid overheating as white chocolate can seize easily.

Step 3: Add Flavor Enhancers

Once melted and smooth, remove from heat. Stir in the vanilla extract, orange zest, and optional salt. Mix thoroughly to infuse the fudge base with bright, citrusy notes.

Step 4: Fold in the Cranberries

Gently fold in the dried cranberries using the spatula. Ensure they are evenly distributed throughout the mixture so each bite has a balance of sweet and tart.

Step 5: Transfer and Spread

Pour the fudge mixture into the prepared baking pan. Use the spatula to spread it evenly, pressing down lightly to remove air bubbles and smooth the surface. If desired, sprinkle a few extra cranberries or orange zest on top for a decorative finish.

Step 6: Chill Until Firm

Refrigerate the fudge for at least 2 hours, or until completely set and firm to the touch. You can also chill overnight for best results and easy slicing.

Step 7: Slice and Serve

Once set, lift the fudge out of the pan using the parchment paper. Place it on a cutting board and slice into small squares using a sharp knife. For cleaner cuts, wipe the knife with a damp cloth between slices.

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Notes

This fudge is incredibly adaptable. If you’re not a fan of cranberries, you can substitute with dried cherries, chopped dried apricots, or even pistachios for a crunchy twist. For a smoother finish, press a sheet of parchment paper over the fudge while it’s still warm and smooth it out with your hands or a flat spatula. Let the fudge come to room temperature for about 10 minutes before slicing to prevent it from cracking.

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Watch Out for These Mistakes While Cooking

• Overheating the white chocolate: White chocolate burns quickly. Always melt it over low heat and stir continuously.
• Skipping the parchment paper: Without it, removing the fudge from the pan becomes difficult and can ruin the shape.
• Adding cranberries too early: Mix-ins should go in after removing from heat to avoid altering the texture.
• Not chilling long enough: Rushing the setting process will result in sticky, hard-to-cut fudge.
• Using low-quality chocolate: Poor quality white chocolate can create a grainy texture and overly sweet flavor.

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Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to 2 weeks. If stacking pieces, place parchment or wax paper between layers to prevent sticking. You can also freeze the fudge for up to 3 months—wrap tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator before serving.

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Estimated Nutrition

(Per 1 square, based on 36 pieces from an 8×8-inch pan)

• Calories: ~120
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 15g
• Sugar: 14g
• Protein: 1g
• Fiber: 0.5g
• Sodium: 20mg

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Frequently Asked Questions

Can I use fresh cranberries instead of dried?

Dried cranberries are recommended because fresh ones can release moisture and affect the texture. If you must use fresh, lightly cook and drain them first.

Can I make this fudge dairy-free?

Yes, use dairy-free white chocolate and a plant-based condensed milk substitute. Be sure your chocolate melts well.

Can I use orange extract instead of zest?

Yes, but orange zest offers a fresher, more natural flavor. If using extract, start with 1/4 teaspoon and adjust to taste.

What kind of white chocolate is best?

Use real white chocolate made with cocoa butter (check the label). Avoid white baking chips that list palm oil or hydrogenated oils.

Why is my fudge grainy?

This may happen if the chocolate overheats or if the mixture wasn’t stirred well enough. Melt slowly and stir constantly for a smooth finish.

How do I make this fudge firmer or softer?

For firmer fudge, reduce the amount of condensed milk slightly. For a softer texture, add a bit more.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and extend the chilling time to ensure it sets properly.

Is this fudge gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check that your ingredients (especially vanilla and chocolate) are certified gluten-free.

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Conclusion

Easy Cranberry Orange Fudge is a crowd-pleasing treat that looks stunning and tastes even better. With minimal prep and no baking involved, it’s ideal for holidays, gifts, or when you’re craving something sweet and zesty. Follow the steps, use high-quality ingredients, and enjoy the balance of creamy, tangy, and chewy goodness in every bite.

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