Why You’ll Love White Chocolate Cranberry FudgeRecipe
This fudge recipe combines smooth white chocolate with juicy dried cranberries, bringing festive flavor and eye-catching color to your holiday dessert spread. The texture is irresistibly creamy thanks to the use of marshmallow creme and sour cream, and the recipe is straightforward enough for both seasoned bakers and beginners. It’s great for making ahead, sharing with loved ones, or gifting during the holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
¾ cup full‑fat sour cream
½ cup unsalted butter
½ teaspoon fine sea salt
1 cup white chocolate chips (or about 6 ounces white chocolate, chopped)
7 ounces marshmallow creme (one jar)
1 teaspoon clear vanilla extract
5 ounces dried cranberries
Directions
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Line a 9×13 baking dish with foil and lightly spray with cooking spray; set aside.
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In a heavy saucepan, combine granulated sugar, sour cream, butter, and salt.
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Bring the mixture to a boil over medium heat, stirring frequently.
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Continue cooking until the mixture reaches soft‑ball stage (about 238°F on a candy thermometer).
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Remove from heat and stir in the white chocolate chips until fully melted.
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Add the marshmallow creme and vanilla extract, stirring until smooth and blended.
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Fold in the dried cranberries until evenly distributed.
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Pour the mixture into the prepared baking dish and smooth the top.
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Allow to cool to room temperature, then refrigerate for several hours until set.
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Cut into squares and serve.
Servings and timing
Servings: 24 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigeration/Chill Time: about 4 hours
Total Time: approximately 4 hours 40 minutes
Variations
• Add chopped pistachios, pecans, or walnuts for a crunchy contrast.
• Substitute some vanilla with almond extract for a bakery‑style flavor.
• Stir in a teaspoon of orange zest to enhance the cranberry brightness.
• Use dried cherries or blueberries instead of cranberries for fruit variation.
Storage/Reheating
Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks. To freeze, place pieces between parchment paper layers in a freezer‑safe container; freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
FAQs
How long does fudge need to chill?
Fudge should be chilled for at least 4 hours in the refrigerator to set properly and allow clean cutting.
Can I make this without a candy thermometer?
A thermometer ensures the correct soft‑ball stage, but if you have experience with fudge, you can use a cold water test instead.
Can I use light sour cream?
Full‑fat sour cream is recommended for the best texture and richness; light sour cream may alter consistency.
Can fresh cranberries be used?
Fresh or frozen cranberries add too much moisture and can prevent the fudge from setting properly; stick with dried cranberries.
What’s the purpose of marshmallow creme?
Marshmallow creme helps create a smooth, creamy texture and prevents sugar crystallization in the fudge.
How do I prevent grainy fudge?
Ensure the sugar mixture reaches the correct temperature and avoid stirring too vigorously to reduce graininess.
Can I double the recipe?
Yes, you can double the ingredients and use a larger baking dish to accommodate the extra fudge.
What if I don’t have white chocolate chips?
You can use chopped white chocolate bars in place of chips; just ensure they melt evenly.
Can this fudge be gifted?
Yes, this fudge makes a beautiful holiday gift when wrapped in festive boxes or tins.
How should fudge be cut?
Cut the fudge into squares once it is fully chilled; using a sharp knife helps create clean edges.
Conclusion
This White Chocolate Cranberry Fudge blends classic holiday flavors with an easy-to-follow process, producing creamy, festive fudge perfect for gatherings, gifting, or satisfying your sweet tooth. Its rich texture, bright cranberry contrast, and adaptability make this a go-to recipe for holiday dessert trays year after year.
