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Cranberry Pecan White Chocolate Fudge

Confession time: I’m horrible at candy making. 

I’ve tried making fudge time after time after time, and most of those times, it turns out to be a goopy mess or burnt. 

But this fudge? 

Cranberry Pecan Fudge

It. Turned. Out. Perfectly!

I was so shocked. 

It’s not too bad in the taste department, either.

Alright, alright, it’s downright delicious. 

Cranberry Pecan White Chocolate Fudge


  • 3 cups of granulated sugar
  • 1 1/2 sticks of unsalted butter
  • 1 cup of heavy cream
  • pinch of salt
  • 1/4 teaspoon orange zest
  • 3 cups of white chocolate
  • 5 to 6 tablespoons of whole berry cranberry sauce
  • 1/2 cup of pecans, chopped


  1. Line an 8x8 pan with aluminum foil. Spray with baking spray and set aside.
  2. Add white chocolate to a mixing bowl and set aside.
  3. In a large saucepan, combine the sugar, butter, salt, orange zest, and heavy cream over medium high heat. Bring to a rolling boil. Allow it to cook for about 4 minutes, stirring constantly.
  4. Working quickly, pour the mixture into the mixing with the white chocolate.
  5. Beat on medium speed until the chocolate is melted and is completely smooth (about 1 - 2 minutes).
  6. Fold in the pecans and cranberry sauce.
  7. Pour into the pre-lined pan. Chill in the refrigerator for several hours or until fudge has hardened.
  8. Then, cut into squares and enjoy.


Store in a sealed container in the refrigerator.

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