Ingredients:

  • 14 ounces (397g) sweetened condensed milk (full fat recommended)
  • 1/4 cup (57g) unsalted butter, cut into small pieces
  • 1/8 teaspoon salt
  • 20 ounces (567g) good-quality white chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup (100g) dried cranberries, coarsely chopped
  • 1/4 cup (28g) chopped walnuts or pecans, optional

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang.
  2. In a medium saucepan, combine sweetened condensed milk, butter, and salt.
  3. Heat over low heat, stirring constantly, until the butter is melted and the mixture is smooth.
  4. Remove from heat and add the chopped white chocolate and vanilla extract.
  5. Stir until the white chocolate is completely melted and the mixture is smooth and glossy.
  6. Gently fold in the chopped dried cranberries and nuts (if using).
  7. Pour the fudge mixture into the prepared baking pan.
  8. Spread the fudge evenly to fill the pan. Gently tap the pan on the counter to release any air bubbles. Cover with plastic wrap, pressing it gently onto the surface of the fudge.
  9. Refrigerate for at least 2 hours, or preferably overnight, until firm.
  10. Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut into approximately 24 (1-inch) squares. Serve and enjoy the white chocolate cranberry fudge!