Why You’ll Love White Chocolate Cranberry Fudge Recipe

This fudge delivers a perfect balance of sweet and tart flavors with a luxuriously smooth texture that melts in your mouth. The vibrant cranberries give a festive look, while pantry-friendly ingredients keep it easy to prepare — ideal for both novice and experienced cooks alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
¾ cup sour cream (full-fat)
½ cup unsalted butter
½ teaspoon fine sea salt
1 cup white chocolate chips or 6 ounces white chocolate, chopped
7 ounces marshmallow creme or fluff
1 teaspoon clear vanilla extract
5 ounces dried cranberries

Directions

Line a 9×13 baking dish with foil and lightly spray with cooking spray; set aside.
In a heavy saucepan, combine the granulated sugar, sour cream, butter, and salt.
Bring the mixture to a boil over medium heat, stirring frequently.
Continue cooking until the mixture reaches the soft ball stage (about 238°F) on a candy thermometer.
Remove from heat and stir in the white chocolate chips until completely melted.
Add the marshmallow creme and vanilla extract, stirring until smooth and blended.
Fold in the dried cranberries until evenly distributed.
Pour the mixture into the prepared baking dish and smooth the top with an offset spatula if needed.
Cool to room temperature, then refrigerate for several hours until firm.
Cut into squares and serve.

Servings and timing

Serves about 24 squares
Prep time: 20 minutes
Cook time: 20 minutes
Refrigeration time: about 4 hours

Variations

• Add chopped pistachios, walnuts, or pecans for crunch.
• Swap part of the vanilla for almond extract for a different flavor twist.
• Fold in a teaspoon of fresh orange zest to brighten the holiday flair.
• Use dried cherries or blueberries instead of cranberries for a unique taste.

Storage/Reheating

Store fudge in an airtight container in the refrigerator for up to 2 weeks.
To freeze, layer pieces between parchment paper in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature.

FAQs

What is the best type of white chocolate to use?

Use good-quality white chocolate chips or chopped white chocolate for the best melt and flavor.

Can I use light sour cream instead of full-fat?

It’s best to stick with full-fat sour cream for optimal texture and richness.

Do I need a candy thermometer?

Yes — a candy thermometer helps ensure the mixture reaches the correct soft ball stage for proper fudge consistency.

Can I substitute fresh cranberries?

Fresh or frozen cranberries contain too much moisture and may prevent the fudge from setting properly.

Can I double the recipe?

Yes — just increase ingredients proportionally and use a larger baking pan.

How do I prevent grainy fudge?

Cook the sugar mixture to the correct temperature (soft ball stage) to prevent graininess.

Can I add nuts to this fudge?

Yes — chopped nuts like pistachios or pecans add texture and pair well with cranberries.

What’s the best way to cut the fudge?

Chill completely, then use a sharp knife to cut into even squares.

Can I use flavored extract instead of vanilla?

Yes — almond or orange extract can add a unique flavor twist.

Is there a way to make this fudge sweeter or less sweet?

Adjusting the amount of cranberries or adding a sprinkle of sea salt can help balance sweetness to your preference.

Conclusion

This White Chocolate Cranberry Fudge is a festive, creamy, and irresistible dessert that elevates any holiday spread. With its vibrant cranberry accents and rich white chocolate base, it’s a treat worth making again and again.