There’s something about melting chocolate that’s just so, so difficult.
If chocolate can melt so easily in your hand, why is it so hard to melt it in a bowl?
I think I’ve finally mastered the art of melting chocolate, though. I made it work once and I’ve used the same utensils, the same brand and the same microwave cooking time ever since then.
My secret: Use Baker’s bars. DO NOT USE CHIPS.
I have never ONCE gotten white chocolate chips to melt correctly. It always seizes. And yes, I’ve tried all of the methods to try and fix seized chocolate and it never works.
I thought I’d give the chips one more go for this fudge recipe and I was so close to making it seize yet again. I miraculouslhy pulled it off, but if given the chance to do it over again I’d use the Baker’s bars.
I follow the bars instructions to a T to make the melting work. They’ve never once let me down and the chocolate always comes out silky smooth.
Trust me on this one, guys. If you’re making a bunch of Christmas candy or fudge this year, use chocolate bars instead of chips!
This was my first time attempting fudge and although I flirted with disaster, it came out really good. I’m a true fan of cranberries and adding them to the white chocolate fudge really sent this over the top.
If you want to give out treats this year and you want a showstopper, this is the recipe.
White Chocolate Cranberry Fudge
White chocolate and cranberries combine for a luscious and rich fudge.
- 22 oz. white chocolate
- 1 (14 oz) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 1/2 cup dried cranberries
- Place chocolate and milk in a large bowl. Microwave until melted.
- Working quickly, stir in vanilla and cranberries. Pour into a parchment paper lined square baking dish. Let sit at room temperature for a few hours until set.
- Cut into squares and serve.