Why You’ll Love This Recipe

I love this recipe because it requires minimal effort, no candy thermometer, and just a few simple ingredients. The white chocolate melts into a velvety base, and the cranberries and walnuts add texture and flavor that make every bite feel special. The nutmeg adds a warm, cozy touch that pairs beautifully with the sweetness. It’s an easy make-ahead treat that sets overnight and slices beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 teaspoon unsalted butter
3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
1/3 cup unsalted butter
2 teaspoons rum flavoring
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg, or to taste
1 cup sweetened dried cranberries (such as Craisins)
1 cup walnut pieces

Directions

1. I grease a 9-inch square baking pan with 1 teaspoon of butter.

2. In a microwave-safe bowl, I combine the white chocolate chips, sweetened condensed milk, and 1/3 cup butter. I microwave for about 3 minutes, just until the chocolate starts to melt, then stir until smooth.

3. I continue microwaving in 30-second intervals, stirring between each, until the mixture is fully melted and silky.

4. I stir in the rum flavoring, vanilla extract, and nutmeg.

5. I fold in the cranberries and walnut pieces, making sure they’re evenly distributed.

6. I pour the fudge mixture into the prepared pan and smooth it into the corners.

7. I let the fudge cool and set for at least 8 hours or overnight before slicing.

Servings and Timing

This recipe makes 24 servings.
Prep time: 10 minutes
Cook time: 5 minutes
Additional time: 8 hours
Total time: 8 hours 15 minutes

Variations

• I substitute dried apricots or other dried fruits when I want a different flavor profile.

• I use dried apples and swap the nutmeg for cinnamon or apple pie spice for a warm fall version.

• I add a pinch of orange zest when I want a citrusy note.

• I replace walnuts with pecans or pistachios when I want a different crunch.

Storage/Reheating

I store the fudge in an airtight container at room temperature for up to 1 week. If I want it firmer, I refrigerate it, where it keeps well for up to 2 weeks. I also freeze pieces for up to 3 months, wrapped tightly to prevent moisture from affecting the texture. There’s no reheating needed—just bring chilled or frozen fudge back to room temperature before serving.

FAQs

Can I melt the chocolate on the stovetop instead of in the microwave?

Yes, I use a double boiler over low heat and stir until everything is melted and smooth.

How do I keep the fudge from being grainy?

I make sure the chocolate melts completely and stir until the mixture is silky before adding the flavorings.

Can I use fresh cranberries?

No, fresh cranberries release moisture and will change the texture. I always use dried cranberries.

What can I replace rum flavoring with?

I substitute almond extract, extra vanilla, or leave it out entirely if I prefer a milder flavor.

How do I get clean cuts when slicing?

I use a sharp knife warmed under hot water and wiped dry between cuts.

Can I add more nutmeg?

Yes, I adjust the nutmeg to taste. Freshly grated nutmeg is stronger, so I use a lighter hand.

Can I use white chocolate bars instead of chips?

Yes, I chop the bars finely so they melt evenly.

Does this fudge need to be refrigerated to set?

No, it sets at room temperature, though I can refrigerate it to speed up the process.

Can I toast the walnuts?

Yes, I toast them lightly for a deeper flavor.

Can I double the recipe?

Yes, I double it and use a 9×13-inch pan.

Conclusion

I love how this white cranberry walnut nutmeg fudge combines creamy sweetness with festive flavors and textures. It’s incredibly easy to prepare, sets beautifully, and always stands out on dessert tables. Whether I’m making it for the holidays or gifting it to friends, it never fails to impress.