Cranberry Bliss Fudge


– 8 oz. cream cheese, room temperature – 2 tsp. milk – 1 tsp. vanilla – 1 tsp. lemon juice – 2 tsp. lemon zest (zest of 1/2 lemon) – 1/4 tsp. salt – 4 c. powdered sugar – 1 1/2 c. white chocolate chips, melted – 1/2 c. dried cranberries – For topping: – 1/2 c. white chocolate chips – 1/2 c. dried cranberries – 2 tsp. lemon zest (zest of 1/2 lemon)


Step 1

Line an 8x8 pan with waxed or parchment paper, folding the excess paper over the sides of the pan. Spray lightly with non-stick cooking spray. Set aside.

Step 2

With a stand or hand mixer, beat the cream cheese, milk, vanilla, lemon juice, zest, and salt. Beat until smooth.

Step 3

Gradually beat in the powdered sugar, one cup at a time, stopping to scrape down the sides. Mixture will begin to get thicker.

Step 4

Melt the white chocolate chips in the microwave. Once the chocolate is fully melted, let cool for 5 minutes. After 5 minutes, add the melted chocolate to the sugar mixture and hand-stir until completely combined.

Step 5

Mixture will begin to get stiff. Lastly, stir in the dried cranberries. Add the fudge mixture to the prepared 8x8 pan, and spread evenly.

Step 6

Top with the remaining white chocolate chips, cranberries and lemon zest. Refrigerate or freeze for at least 4 hours, before cutting.

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