White Chocolate Cranberry Swirled Fudge

• Cranberries, ¾ cup, 75g
• Brown sugar, 1 tablespoon, 12g
• Salt, ½ teaspoon, 3g

• White chocolate chips or chopped white chocolate, 2 cups, 340g
• Unsalted butter, 2 tablespoons, 28g
• Heavy cream, 2 tablespoons, 30g
• Salt, ½ teaspoon, 3g

Make the Cranberry Swirl:

In a small pan over medium heat, combine ¾ cup (75g) of cranberries, 1 tablespoon (12g) of brown sugar, and ½ teaspoon (3g) of salt. Let it simmer for 5–8 minutes until the mixture thickens to a jam-like consistency. Set aside.

Prepare the Fudge Base:

In a small pot, bring water to a boil and place a heatproof glass bowl on top to create a double boiler. Add 2 cups (340g) of white chocolate, 2 tablespoons (28g) of butter, 2 tablespoons (30g) of heavy cream, and ½ teaspoon (3g) of salt. Stir constantly until the mixture is melted and smooth, about 5–7 minutes.

Assemble and Chill:

Pour the white chocolate fudge mixture into a parchment-lined pan. Drop spoonfuls of the cranberry jam across the surface and use a toothpick or knife to swirl it into the fudge.

Set and Serve:

Chill in the refrigerator for 2–3 hours or until firm. Slice and enjoy!