Recipe: White chocolate and cranberry fudge

Sponsored post.

You can’t move at the moment for recipes involving cranberries. ‘Tis the season after all!

white chocolate and cranberries

Cranberries, with their sharp sweetness, lend themselves well to being paired with chocolate and white chocolate is incredibly popular. I’m generally not a fan of white chocolate but it does go well with cranberries in this fudge. The sweetness is contrasted by the cranberries and it does look very pretty. I have plans for a slightly more grown up version with dark chocolate though.

The home made gift production line is in full force here. Our seasonal visits are starting, the school term is ending and those squeezed in catch up’s with friends for coffee and present swapping are pencilled in the diary.

White chocolate and cranberry fudge

No boil fudge is quick, easy and offers endless possibilities with flavour combinations. You can also get a high yield from one batch meaning that you can knock out little gifts for several people in one go. This isn’t the first no boil fudge recipe to appear on the blog, chocolate fudge has made an appearance twice but this year it was time for a bit of a change.

This recipe really is as simple as melting chocolate and condensed milk together and then mixing it with icing sugar and any additions you want. Leave it to set in the fridge, cut and it’s done. It will keep well for 4 or 5 days in the fridge, meaning you can get a little ahead of yourself. But do make sure that any recipients know to keep it in the fridge as well.

white chocolate and cranberry fudge

White chocolate and cranberry fudge

Yield: Approximately 48 squares

Perfect for making for Christmas gifts or just for treats at home over the festive season, white chocolate and cranberry fudge is easy, pretty and good to get the kids involved with.


  • 400g white chocolate
  • 397g tin condensed milk
  • 200g icing sugar
  • 175g dried cranberries


  1. Line a baking tray with greaseproof paper. The one I use is approximately 12 inches by 8 inches and about an inch deep.
  2. Chop the white chocolate and place in a bowl with the condensed milk. Melt together, over a saucepan of simmering water. Stir frequently and then when the chocolate has almost melted stir continuously until combined with the condensed milk.
  3. Sieve the icing sugar in to a bowl and stir in the dried cranberries.
  4. Pour in the chocolate and mix well, ensuring that all of the icing sugar has been combined.
  5. Pour in to the prepared baking tray and ease it into the corners. Smooth the top.
  6. Place in the fridge for around 4 hours or overnight.
  7. Once set, cut in to pieces.


For those that are boycotting Nestle, most supermarkets stock other makes of condensed milk and they are often a few pence cheaper.

The fudge is best kept in the fridge. If you are giving it as a gift then make sure the recipient knows this.

This looks really pretty bagged up for presents or for the school fair.

This is a sponsored post in association with Persil. I received payment and also a sample of Persil’s limited edition Warm Spice washing up liquid, which I have to say I loved. Gorgeous colour and perfect for winter!

Ruth Clemens has created a range of recipes to celebrate the launch of Persil’s Limited Edition Warm Spice Washing Up Liquid. For more recipes and information visit There are also several handy videos of Ruth whipping things up over on You Tube