White Cranberry Fudge

White Cranberry Fudge

Yield: ~36 pieces
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour, 20 minutes


  • 1 ½ cups Bake Believe® White Melting Wafers
  • ½ cup Swerve
  • ¾ cup melted refined coconut oil
  • ½ cup heavy cream
  • ½ teaspoon vanilla
  • ½ cup plus 1 tablespoon dried cranberries, divided


  1. Line a loaf pan with parchment paper, letting some of the parchment paper hang over the edges for easy removal.
  2. Place the white melting wafers, Swerve, coconut oil, heavy cream, and vanilla in a large heat-proof bowl.
  3. Microwave in 30-second intervals until melted, whisking in between.
  4. Stir in ½ cup of the dried cranberries (reserving the rest for garnish), then pour into the lined loaf pan.
  5. Sprinkle the remaining 1 tablespoon of dried cranberries onto the top of the fudge.
  6. Tap the pan firmly onto a countertop to help the cranberries stick.
  7. Place the loaf pan in the refrigerator to chill until the fudge is firm, about 2 hours.
  8. Remove the fudge from the loaf pan and cut into a 4 by 8 grid, making 36 pieces.
  9. Enjoy right away or store in an airtight container at room temperature for up to 1 week.