White Christmas Fudge- The Fed Up Foodie (2024)

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White Christmas Fudge is not only incredibly easy to make, it is also a beautiful addittion to your holiday table. Made with creamy white chocolate, chewy dried cranberries and buttery pistachios. Additionally, this fudge is kissed with the bright citrus flavor of orange. It a mildly sweet and festive treat that also makes a beautiful homemade gift.

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A White Christmas Fudge That Even Fudge Haters Adore

When I told my husband that I was working on this White Christmas Fudge recipe all I heard from him was belly aching about how he hates fudge. On and on about how horrible fudge is and why do I have to put stuff inside of stuff and why do I have to make fudge in the first place….

Paul likes to tease me a lot but he was dead serious about his disdain for fudge.

You can image how surprised I was when he asked to try a piece of this White Christmas Fudge. Guess what?

He loved it and couldn’t stop munching on it. I believe it is because this White Christmas Fudge is not as sweet as most fudge recipes and has a beautiful fresh citrus flavor with chewy cranberries and nutty pistachios. A true Christmas delight!

Choosing the Best White Chocolate for Perfect Fudge

When it comes to making this White Christmas Fudge it’s crucial to avoid using white chocolate chips, as they often contain additional stabilizers that can hinder the smooth texture of the fudge. Additionally, white chocolate chips do not have enough cocoa butter in them and the fudge turns out waxy.

Instead, opt for high-quality white chocolate bars or discs that contain cocoa butter as the primary ingredient. Some recommended brands that consistently deliver excellent results include Valrhona, Callebaut, and Ghirardelli Bars. These brands offer a higher percentage of cocoa butter, ensuring a luxurious and creamy texture in your fudge. By choosing the right white chocolate, you’ll elevate your fudge-making skills and achieve delectable results every time.

Ingredients Needed

Sweetened Condensed Milk– Adds sweetness and a creamy and smooth texture. Additionally, sweetened condensed milk helps to bind the ingredients together.
White Chocolate- The star ingredient with its rich cocoa butter content that contributes to the smoothness and indulgent mouthfeel of this fudge.
Orange Extract- Gives zesty and aromatic flavor.
Salt- Acts as a flavor enhancer.
Dried Cranberries- Bring sweet-tart flavor and visual interest.
Pistachios- Contribute to flavor, texture, visual appeal, and nutritional value.

How To Make

Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil onto the side of outside of pan.
Heat and consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout.
Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted.
Take off heat and gently stir in nuts and fruit.
Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares.

Top Tips For White Christmas Fudge

Keep an eye on the milk- It’s essential to heat the sweetened condensed milk until it is warmed throughout, but be careful not to boil it. Stirring constantly will help prevent scorching.
Mix in the nuts and fruit gently- When adding the pistachios and dried cranberries, stir them in gently to avoid crushing the pistachios and to evenly distribute the fruit throughout the fudge.
Line your pan with foil-I adapted this recipe from womansday.com and they had the wonderful idea of lining the pan first with foil. It makes this fudge so much easier to cut. To do so, turn the pan face down and form the foil around the outside of pan. Turn pan right side up and foil should slide easily in.
Finely chop the chocolate- If using white chocolate bars, cut the bars into small pieces. This ensures that the chocolate will melt smoothly and evenly in the mixture. Use a sharp knife or a food processor to achieve small, uniform pieces.
Stir continuously- Stirring the sweetened condensed milk and chocolate mixture constantly while the chocolate melts prevents it from burning or sticking to the pan. Keep the heat at medium to avoid overheating.
Try these oils-I have fallen in love with LorAnn Oils. They make excellent candies and taste wonderful in baking. My next hope is they come out with organic oils. (affiliate)

White Christmas Fudge- The Fed Up Foodie (5)

Mastering the Art of Cutting White Chocolate Christmas Fudge

To achieve clean and precise slices, follow these steps:

Start by ensuring your fudge is properly chilled and firm.
Use a sharp knife, preferably heated under hot water and dried, to prevent sticking.
Make slow and steady downward motions, using the length of the blade for a smooth cut.
Between slices, wipe off any residue from the knife for neater results.

Frequently Aske Questions

What is the purpose of the salt in this recipe?

Salt acts as a flavor enhancer, bringing out the natural sweetness of the white chocolate and other ingredients.

Can I use fresh cranberries instead of dried cranberries?

Using fresh cranberries instead of dried cranberries in the white fudge recipe may not be the best substitution. Fresh cranberries have a tart and tangy flavor along with a higher water content, which will affect the texture and consistency of the fudge. Dried cranberries are typically used in fudge recipes because they have a concentrated sweetness and chewy texture that complements the smoothness of the fudge.

Can I substitute the pistachios with a different type of nut?

Yes, you could use walnuts, almonds, pecans, macadamia nuts, hazelnuts, or cashews.

How should I store the fudge if I want to keep it for longer than a few days?

After cutting, store the fudge in an airtight container to maintain freshness. If kept refrigerated, it can last for up to two weeks. Bring it to room temperature before serving for the best texture and flavor.

Can I add any decorations or toppings to the fudge?

Yes, sprinkles, crushed cookies, chopped nuts, edible glitter, dried apricots or cherries, shredded coconut, or drizzled chocolate are some options.

More Christmas Favorites

Cranberry White Chocolate Cookies

Divinity Candy

Old Fashioned Cream Cheese Pie

Mom’s Old Fashioned Peanut Brittle

Chocolate Rum Balls

Dad’s Old Fashioned Fudge

White Christmas Fudge

4.96 from 24 votes

Ingredients

14 oz can sweetened condensed milk 1 can
24 oz good quality white chocolate *finely chopped if using bars, see Note #1 below
1 tsp orange extract or orange oil *see tips above in post
1 tsp orange zest *optional
pinch of salt
1 cup dried cranberries
3/4 cup shelled pistachios *raw & unsalted

Instructions

Line a 8 x 10 inch baking pan with foil by turning the pan face down and forming the foil around the outside of pan. Turn pan right side up and foil should slide in easily. Gently press excess foil onto the side of outside of pan.
Heat and consistently stir sweetened condensed milk in a saucepan over medium heat for about 4-5 mins or until heated throughout. See Note #2 below
Add chocolate, extract, zest and salt. Continue stirring until chocolate is completely melted. See Note #3 below
Take off heat and gently stir in nuts and fruit.
Evenly spread into pan and let cool to room temperature. Cover and refrigerate for 3 hours. Once chilled lift sides of foil out of pan and cut fudge into squares. See Note #4 below

Notes

Recipe Notes

Note #1

DO NOT USE WHITE CHOCOLATE CHIPS to make this fudge.White chocolate chips do not have enough cocoa butter in them and the fudge turns out waxy.
Instead, opt for high-quality white chocolate bars or discs that contain cocoa butter as the primary ingredient. Some recommended brands that consistently deliver excellent results include Valrhona, Callebaut, and Ghirardelli Bars. These brands offer a higher percentage of cocoa butter, ensuring a luxurious and creamy texture in your fudge.
Finely chop the chocolate- If using white chocolate bars, cut the bars into small pieces. This ensures that the chocolate will melt smoothly and evenly in the mixture. Use a sharp knife or a food processor to achieve small, uniform pieces.

Note #2– It’s essential to heat the sweetened condensed milk until it is warmed throughout, but be careful not to boil it. Stirring constantly will help prevent scorching.

Note #3– Stirring the sweetened condensed milk and chocolate mixture constantly while the chocolate melts prevents it from burning or sticking to the pan. Keep the heat at medium to avoid overheating.

Note #4– To achieve clean and precise slices, follow these steps:

Start by ensuring your fudge is properly chilled and firm.
Use a sharp knife, preferably heated under hot water and dried, to prevent sticking.
Make slow and steady downward motions, using the length of the blade for a smooth cut.
Between slices, wipe off any residue from the knife for neater results.

Nutrition

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