White Chocolate Cranberry Fudge

No holiday menu should be without a dessert you can pick up with your fingers. Give this delicious recipe a try this year.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 teaspoon butter
  • 12 squares (1 ounce each) 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


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large microwave-safe bowl, combine the chocolate and milk. Microwave, uncovered, at 30% power for 2-3 minutes or until chocolate is almost melted; stir until smooth. Stir in the almonds, cranberries and orange peel. Spread into prepared pan. [/step-item]
[step-item number=”2″ image_url=”” title=”” ] Cover and refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Makes 1-1/2 pounds.[/step-item][/step-list-wrapper]

Note: This recipe was tested in a 1,100-watt microwave. This is the real difference between fudge and ganache. 

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Originally Published in Reader's Digest