Cranberry Orange Fudge

Cranberry Orange Fudge is loaded with the classic flavor combination of citrus and cranberry. It’s rich, creamy, decadent, and perfect for any table.

stack of cranberry orange fudge on a white plate

Although we make this delicious fudge the most around the holidays, we’ve been known to whip up a batch every so often throughout the year. It’s just too good to wait until a certain time of year!

This fudge is unbelievably delicious.  It’s so easy to make, and it makes such a great snack.  You can place a plate of this on a dessert table, or a buffet and your guests will love it. 

You’ll love being able to whip up a batch of homemade fudge in no time, and your family can enjoy it anytime for a sweet treat! 

stack of cranberry orange fudge on a white backdrop

❤️ Why You’ll Love This Recipe

  • It has a delicious, sweet fudge with a tang of orange and cranberry
  • Orange and cranberry are a classic flavor combination.
  • It’s a great addition to any holiday gathering.


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This recipe only uses a handful of simple ingredients that you can easily find at your local grocery store. We’re going over the ingredients that give this fudge its great flavor here, but you’ll find the complete ingredient list along with amounts in the recipe card at the end of the post.

  • White chocolate almond bark
  • Sweetened condensed milk
  • Fresh cranberries
  • Orange juice
  • Orange food coloring gel

🔪 How to Make Cranberry Orange Fudge

Like all fudge recipes, this one is simple and straightforward. It only takes a few minutes and a few simple steps.

Step 1: Prep

Spray a 9×9 baking ban with cooking spray and line the bottom with parchment paper. Microwave the flour for about 1 1/2 minutes to kill any bacteria.

Step 2: Cream Butter and Sugar

In a stand mixer, cream the butter, sugar, and vanilla until smooth.

Step 3: Add Flour and Salt

Add flour and salt to the creamed butter and sugar.

condened milk and white chocolate being mixed together

Step 4: Combine Almond Bark and Condensed Milk

Melt the white chocolate in the microwave at 10-second intervals, stirring between each interval, until melted. Then, add the condensed milk and stir until smooth.

fruit being added to white chocolate

Step 5: Make the Fudge

Add the white chocolate mixture to the flour mixture and blend on low until blended. Then, add the orange juice and cranberries and mix again.

Step 6: Color the Fudge

Add the orange food coloring to the fudge and pulse the mixer a couple of times to swirl the coloring into the fudge.

Step 7: Chill

Pour the fudge into the baking dish and press it down evenly with a spatula. Chill for at least 2 hours until firm, then, cut it into 1 to 2-inch squares. Enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Pineapple Juice – Works well in place of orange juice in this recipe.
  • White Chocolate Chips – You can use white chocolate chips if you don’t have almond bark.
  • Chocolate: Try using chocolate almond bark for a different flavor that’s still a classic.

Check out this cranberry orange cheesecake for another sweet take on the classic citrus/berry combo.

🥄 Equipment

You’ll only need a few pieces of basic kitchen equipment to make this recipe.

  • Measuring cups and spoons
  • Stand mixer
  • Baking dish

🥫 Storage

Store this in the refrigerator in an air-tight container for up to 6 days. For longer storage, freeze it in an air-tight, freezer-safe container for up to 3 months.

stack of cranberry orange fudge on a white plate

💭 Tips

There are only a couple of things to remember with this recipe, but they’re important.

  • Microwave your flour to kill bacteria for safety since this recipe isn’t cooked.
  • Don’t skip the parchment paper on the bottom of your baking dish. It makes it so much easier to get the fudge out.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Why is orange and cranberry a classic combination?

Cranberry is tart while orange has enough sweetness to tone the tartness down.

Why are cranberries associated with the holidays?

Because cranberries come into season just about the time the holidays roll around.

Why do you microwave flour?

In no-bake recipes, flour is microwaved to kill any bacteria, making it safe to eat.

🍽 More Recipes

Do you enjoy fudge? Then try these delicious recipes:

📌 PIN IT!!

stack of cranberry orange fudge on a white plate

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

stack of cranberry orange fudge on a white plate

Cranberry Orange Fudge

This delicious cranberry orange fudge starts with a base of white, orange-flavored fudge that's loaded with fresh cranberries.
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Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 24 Squares
Calories: 214kcal


  • Measuring Cups and Spoons
  • Stand mixer
  • Baking dish


  • ½ cup butter softened
  • ¾ cup sugar
  • 1 teaspoon Vanilla
  • 1 cup flour
  • teaspoon salt
  • 2 cups Almond Bark
  • 14 ounces condensed milk sweetened condensed milk – 14 ounces
  • ½ cup Fresh Cranberries
  • ¼ cup Orange Juice
  • 2 drops of Orange Food Coloring Gel – Swirled


  • First: Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
  • In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.
  • Place the Flour in a microwave safe bowl, and microwave the Flour until it’s hot, about 1 1/2 minutes.
  • Add the Flour and Salt to the mixing bowl and mix until smooth.
  • Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted.
  • Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.
  • Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
  • Add the Orange Juice, and Cranberries, and mix.
  • Drop the Orange Food Coloring Gel into the Fudge, and Pulse the Mixer a couple times, just to swirl the Food Coloring Gel into the Fudge.
  • Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon. Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
  • Cut fudge into 1 to 2 inch squares, and place on a plate or platter to serve. Enjoy.


Fudge may be kept in the refrigerator for up to 6 days.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Square | Calories: 214kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 44mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 30g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 0.3mg

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