I love making this sugar-free white chocolate cranberry fudge when I want a festive treat that feels rich and indulgent without using sugar. It has a smooth, creamy texture, a gentle sweetness, and a pleasant tart contrast from the cranberries. The pistachio swirl not only makes it look beautiful but also adds a mild nutty flavor that balances the sweetness perfectly.
Why You’ll Love This Recipe
I like this recipe because it is simple, no-bake, and perfect for holidays or special occasions. It sets well, slices cleanly, and tastes just as good straight from the fridge as it does at room temperature. I also enjoy how it feels elegant enough for gifting while still being easy to prepare at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Sugar-free white chocolate chips – 12 oz (about 2 cups)
Unsalted butter – 1/4 cup
Heavy cream – 1/3 cup
Powdered sugar-free sweetener – 1/3 cup
Vanilla extract – 1 teaspoon
Unsweetened dried cranberries – 1/2 cup
Pistachio butter or finely ground pistachios – 1/4 cup
Salt – 1 pinch
Directions
I begin by lining an 8×8-inch pan with parchment paper and setting it aside. In a saucepan over low heat, I add the sugar-free white chocolate chips, butter, and heavy cream. I stir continuously until everything is fully melted and smooth, making sure the mixture does not overheat.
Once melted, I remove the pan from the heat and stir in the powdered sweetener, vanilla extract, and salt until well combined. I then gently fold in the dried cranberries. I pour the mixture into the prepared pan and smooth the surface evenly.
To create the pistachio swirl, I spoon small amounts of pistachio butter on top of the fudge and swirl it gently using a toothpick or knife. I place the pan in the refrigerator and let it chill until fully set.
Servings And Timing
I cut the fudge into 16 equal pieces.
Prep time: 10 minutes
Chilling time: 2 hours
Total time: about 2 hours and 10 minutes
Variations
I sometimes replace cranberries with dried cherries or chopped nuts for a different texture. If I want more pistachio flavor, I mix some of the pistachio butter directly into the fudge before swirling. I also like adding a small amount of almond extract for extra depth.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to 7 days. For longer storage, I freeze it for up to 2 months and thaw it in the fridge before serving. I do not reheat it, as it tastes best chilled or slightly softened at room temperature.
FAQs
Can I use a different sugar-free sweetener?
I can, but I prefer powdered sweeteners because they dissolve smoothly and prevent graininess.
Why didn’t my fudge set properly?
I’ve found that inaccurate measurements or not chilling long enough can affect how firmly it sets.
Can I make this recipe dairy-free?
I can substitute dairy-free white chocolate and coconut cream, though the flavor and texture will be slightly different.
How do I make the fudge less sweet?
I reduce the amount of sweetener slightly or add more cranberries for extra tartness.
Can I make this ahead of time?
I often make it a day or two in advance, as it stores very well in the fridge.
Conclusion
I enjoy making this sugar-free white chocolate cranberry fudge because it combines simplicity, flavor, and a festive look in one easy recipe. It’s a reliable treat that always feels special, whether I’m serving it at a gathering or enjoying a small piece at home.
