Irresistible 5-Ingredient Cranberry Fudge That Melts Hearts

You know that moment when you’re surrounded by holiday chaos, and all you want is something sweet but not too sweet? That’s where cranberry fudge swoops in like a festive superhero. I stumbled on this recipe years ago when my usual chocolate fudge felt too heavy after Thanksgiving dinner. The tart pop of cranberries cuts through the creamy richness perfectly—like wearing cozy pajamas but still feeling fancy. My kids now demand it every December, and honestly? I don’t fight them on it. Five ingredients, one saucepan, and zero fancy skills required. Let’s make some magic.

Why You’ll Love This Cranberry Fudge

Trust me, this isn’t your average fudge. Here’s why it’s my go-to holiday treat:

• Quick & easy: Ready in 30 minutes flat—no baking, no fuss, just stir and pour.
• Creamy with a tart kick: The cranberries cut through the sweetness so each bite is perfectly balanced.
• Festive but foolproof: It looks fancy (hello, red speckles!), but even first-time fudge-makers nail it.
• Gift-worthy: Wrap squares in parchment, and boom—instant edible presents everyone actually wants.

Bonus? Your kitchen will smell like a sugarplum fairy’s workshop while it sets. Worth it.

Cranberry Fudge Ingredients

Grab these simple ingredients—measurements matter here for that perfect fudge texture. I’ve learned the hard way that eyeballing sugar in candy-making leads to sad, grainy results!

• 2 cups granulated sugar (no substitutes—this is candy chemistry, people)
• 3/4 cup heavy cream (the richer, the creamier your fudge will be)
• 3/4 cup unsalted butter, cubed (cold butter makes the mixture seize—room temp is key!)
• 1 cup dried cranberries (chop ’em if they’re jumbo-sized for even distribution)
• 1 tsp vanilla extract (real stuff only—imitation tastes like regret)
• 1 tiny pinch of salt (trust me, it makes the sweet flavors pop)

That’s it! Six humble ingredients transforming into something magical. Now let’s make some fudge dreams come true.

Equipment You’ll Need for Cranberry Fudge

No fancy gadgets needed—just these basics I bet you already have:

• Heavy-bottomed saucepan (prevents scorching—no one wants burnt sugar drama)
• Candy thermometer (non-negotiable for hitting that perfect 235°F sweet spot)
• 8×8-inch pan lined with parchment paper (lifesaver for easy fudge removal)
• Wooden spoon (metal conducts heat too fast—wood keeps things steady)

That’s it! Now let’s turn these tools into a cranberry fudge factory.

How to Make Cranberry Fudge

Ready to make the easiest, most festive fudge of your life? Let’s do this step by step. Don’t worry—I’ve got your back with all the tips to avoid fudge fails.

1. Prep your pan: Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides. This makes lifting the fudge out later a breeze. Trust me, you’ll thank yourself for this.
2. Combine sugar, cream, and butter: In a heavy-bottomed saucepan, toss in the sugar, heavy cream, and cubed butter. Heat it over medium heat, stirring constantly with a wooden spoon. This isn’t the time to multitask—keep that spoon moving to avoid scorching.
3. Hit the magic number: Keep cooking and stirring until the mixture reaches 235°F on your candy thermometer. This is the “soft ball” stage, and it’s crucial for that perfect fudge texture. Don’t rush it—patience pays off here.
4. Add the good stuff: Once you hit 235°F, take the saucepan off the heat. Stir in the vanilla extract, salt, and dried cranberries. The cranberries will plump up a bit from the heat, which is exactly what you want.
5. Pour and cool: Quickly pour the mixture into your prepared pan. Smooth the top with a spatula (or just give it a little shake to even it out). Let it cool completely at room temperature—no shortcuts here, or it won’t set properly.
6. Cut and serve: Once it’s fully cooled, lift the fudge out using the parchment paper overhang. Slice it into squares with a sharp knife. For cleaner cuts, you can refrigerate it for 10-15 minutes first. Then, grab a piece and enjoy!

See? No baking, no stress—just creamy, dreamy cranberry fudge ready to wow everyone. You’ve got this!

Tips for Perfect Cranberry Fudge

Want to take your cranberry fudge to the next level? Try these tricks I’ve picked up over the years:

• Chill it: For super clean cuts, pop the fudge in the fridge for 10-15 minutes before slicing. It’s a game-changer for presentation.
• Fresh cranberries: Swap dried for fresh (chopped finely) if you love extra tartness. Just reduce the cream slightly to balance the moisture.
• Room temp butter: Cold butter can make the mixture seize—always use softened butter for smooth, creamy results.
• Patience with the thermometer: Don’t rush the 235°F stage. A few extra minutes here ensures that perfect fudge texture.

These little tweaks make all the difference—trust me, your fudge will be the star of the holiday table!

Storing and Serving Cranberry Fudge

This fudge keeps like a dream! Store it in an airtight container at room temperature for up to two weeks—if it lasts that long. For longer storage, pop it in the fridge (just let it come to room temp before serving for that perfect creamy texture). I like stacking squares between parchment paper so they don’t stick together. Pro tip: Serve slightly chilled in summer, room temp in winter—trust your tastebuds!

Cranberry Fudge Nutritional Information

Each decadent square packs about 180 calories—totally worth it! Here’s the breakdown per serving:

• 10g fat (6g saturated)
• 25g carbs (1g fiber, 20g sugar)
• 0g protein (surprise—it’s pure indulgence!)

Note: Values shift slightly if you tweak ingredients (like adding nuts or swapping chocolate). But hey—it’s holiday fudge. Let’s not overthink it!

FAQs About Cranberry Fudge

Can I use fresh cranberries instead of dried?
Absolutely! Chop them finely and reduce the cream by 2 tablespoons—fresh berries release more moisture. The tartness will be brighter, which I love. Just know the texture will be slightly softer.

How long does cranberry fudge keep?
In an airtight container, it stays perfect for 2 weeks at room temp or 1 month refrigerated. Pro tip: If gifting, add a “best by” date sticker so friends know when to devour it!

Why did my fudge turn out grainy?
This usually means the sugar didn’t fully dissolve. Next time, stir constantly until 235°F and avoid rushing the cooking process. A heavy-bottomed pan makes all the difference—I learned this the hard way!

Can I add nuts to this recipe?
Yes! Fold in 1/2 cup chopped pecans or walnuts with the cranberries for crunch. Toast them first for extra flavor. My aunt adds orange zest too—it’s a holiday game-changer.

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