When the holiday season rolls around, I love making this Cranberry Orange Fudge — it’s a simple recipe that brings together tangy dried cranberries and bright orange flavour in rich, creamy fudge. Whether I’m looking for a quick dessert or a homemade gift, this fudge always does the trick.

Why You’ll Love This Recipe

I’ll tell you why I reach for this fudge time and again: it takes minimal active effort, uses no oven, and has the festive flavours of cranberry and orange that make it feel special. The creamy white-chocolate (or white-chocolate chips) melts into a luscious base, while the dried cranberries and orange zest/juice add brightness and contrast. It’s ideal for me when I want to make something ahead, share with friends or pack into gift boxes.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

18 oz (about 510 g) white chocolate, chopped or white chocolate chips
14 oz (one standard can) sweetened condensed milk
½ tsp salt
Zest of 2 oranges (or about 1 Tbsp fresh orange zest)
1 cup dried cranberries (roughly chopped if large)
Optional: ¼ cup chopped nuts (such as walnuts or pecans) for a crunch

Directions

Line an 8 × 8-inch (or similar) square baking dish with parchment paper, leaving an overhang on opposite sides so I can lift the fudge out easily. I lightly grease the parchment if I like.
In a heat-proof bowl over a double boiler (or in a microwave-safe bowl), I combine the chopped white chocolate and the sweetened condensed milk. I heat gently, stirring frequently, until the chocolate is fully melted and the mixture is smooth.
Remove the bowl from heat. I then stir in the salt, orange zest, and the dried cranberries (and nuts if using), folding gently so everything is evenly distributed.
I pour the mixture into the prepared baking dish, smoothing the top with a spatula. Then I cover it and refrigerate until fully set — this typically takes at least 2 to 4 hours (overnight works very well too).
Once set, I lift the fudge out by the parchment overhang and cut it into squares or bars of the size I prefer. I serve it chilled or at room temperature.

Servings and Timing

Yield: About 16 – 20 squares (depending on size)
Active prep time: Approximately 15 – 20 minutes
Chill time: Minimum 2–4 hours (or overnight for best results)
Total time (including chilling): ~3–5 hours

Variations

Make it nut-free by simply omitting the chopped nuts.
Use dark or milk chocolate instead of white chocolate for a richer flavour (note: flavour profile will change).
Add peppermint extract (about ½ tsp) for a minty holiday twist.
Swap part of the dried cranberries for chopped dried cherries or apricots for a different mix-in texture and flavour.
Mix in ¼ cup roasted chopped nuts (pistachios or pecans) for extra crunch and contrast.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator. It keeps well for up to two weeks, though it rarely lasts that long in my house! If I want to make ahead or freeze it, I wrap individual squares in plastic wrap or place parchment between layers in a freezer-safe bag. When ready to serve, I thaw it in the fridge or leave it at room temperature for a bit.

FAQs

What pan size should I use?

I use an 8 × 8-inch square pan. If I use a slightly larger pan (for example 9 × 9), the fudge pieces will be thinner, so I might cut more squares accordingly.

Can I omit the nuts entirely?

Yes — omitting the nuts gives a smoother texture and still works beautifully. I just skip that optional ¼ cup.

Is this recipe gluten-free?

It is naturally gluten-free as long as the white chocolate and other ingredients are certified gluten-free (always check packaging).

Why did my fudge not set properly?

If the fudge remains too soft, it may be due to: chocolate not fully melted, mixture not cooled/ chilled long enough, or pan size too large making pieces thinner. Ensuring the mixture is smooth and then refrigerating until firm helps.

Can I use fresh orange juice instead of orange zest?

You could add a small amount of fresh orange juice (e.g., 1–2 Tbsp) for flavour, but too much liquid may affect the texture and setting of the fudge. I prefer using orange zest for flavour without altering the consistency.

Conclusion

I hope you’ll enjoy making and sharing this Cranberry Orange Fudge as much as I do. Every bite delivers a lovely balance of creamy sweetness and tangy citrus-cranberry contrast — perfect for holiday gatherings or as a thoughtful homemade gift. It’s effortless yet feels special, and I find it always brings people together. Enjoy each piece and spread a little festive sweetness!