White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries!

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! | MomOnTimeout.com

I am finally, FINALLY completely recovered from the cruise!  Woohoo!  Now I’m about to tear my house apart again for Thanksgiving…does the fun never end???  No, seriously, I am really looking forward to hosting Thanksgiving this year and kind of redeeming myself in my family’s eyes after boycotting last Thanksgiving in favor of going to Disneyland.  I’m just awful :)

I’ve been busting out fudge left and right lately and it’s kind of like my new favorite thing.  Good thing Chris’s coworkers also like fudge because I swear I’m sending in a tray every day!  My latest love is this White Chocolate Cranberry Fudge.

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! | MomOnTimeout.com

It’s pure heaven in your mouth.  The white chocolate is so smooth, so creamy, so rich and the cranberries just cut through it all perfectly with a refreshing zip.  I made life easy and just used a bag of Craisins cause that’s how I roll :)

I only used 1 cup of white chocolate chips in this recipe so you get that sweet, rich taste but it’s not overpowering.  Chris said this is his favorite one so far.  Well, this and the Nutter Butter Peanut Butter Fudge.  The kids agree.  I could hardly keep their little fingers out of the frame as I was shooting – despite the fact that I had a whole plate over on the counter.  Boys!

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! | MomOnTimeout.com

So you’ll notice that this fudge is thinner.  I went with a 9×13 baking dish instead of the standard 8×8 or 9×9.  You could totally use those, of course, but I wanted a little different look for this fudge.  Something a bit more elegant :)  I love it!

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! | MomOnTimeout.com

I also used clear vanilla extract – not a deal-breaker – but it keeps the fudge that dreamy, creamy white and really makes those cranberries pop!

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries!

Ingredients

  • 2 cups sugar
  • 3/4 c sour cream (not light)
  • 1/2 cup unsalted butter
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 (7 oz) jar marshmallow creme
  • 1 tsp vanilla extract
  • 1 (5 oz) bag dried cranberries (Craisins)

Instructions

  1. Line a 9x13 baking dish with foil and lightly spray with cooking spray.
  2. Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
  3. Bring mixture to boil over medium heat, stirring frequently.
  4. Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
  5. Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)
  6. Stir in the marshmallow creme and vanilla extract until smooth and blended.
  7. Stir in dried cranberries until evenly distributed.
  8. Pour into the baking dish, cool to room temperature.
  9. Chill in refrigerator for several hours before cutting into squares,
  10. Store in an airtight container.
http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! | MomOnTimeout.com

What can I say?  I’m in love!!

What’s your favorite fudge recipe?  Leave me a link!

More fudge we adore:

reeses-peanut-butter-fudge-recipe

Reese’s Peanut Butter Fudge

nutter-butter-peanut-butter-fudge

Nutter Butter Peanut Butter Fudge

best-pumpkin-fudge-recipe

 Pumpkin Butterscotch Fudge

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Comments

  1. Wow that looks sooo good! Really kind of a beautiful recipes, awesome job! :)

    Happy Blogging!
    Happy Valley Chow
    Happy Valley Chow recently posted..Everything Bagel Crusted Pork Roulade w/ Cherry-Ancho Espresso Sauce

  2. pinned! White choc & cran are SUCH a great flavor combo!

    • Thanks Averie! Yes! And this fudge…seriously, sometimes it’s worth it to actually make fudge without SCM to get this amazing texture and consistency. My husband and kids have just been so impressed with this fudge and of course now I’m thinking what other variations could I do… Have a wonderful week girl!

  3. Try adding fresh orange zest along with the dried cranberries… amazing flavor!

    • Oh I love that flavor combination Michelle! I made pancakes this morning with fresh cranberries and some orange zest just to see how it would taste – AMAZING! It was soo good :) Have a wonderful Thanksgiving!

  4. What exactly is soft ball stage? And do I need to have a thermometer to make this?

    • Hi Mikka! Soft ball is a temperature between 234-240 degrees. A candy thermometer is really needed to accurately make this fudge. Soft ball will also be marked on a candy thermometer so you can easily tell when it’s done. If you don’t have a candy thermometer I would recommend buying one. They aren’t too expensive and are wonderful to have around this time of year :) Thanks for stopping by!

      • Ok :) The hubs is taking Tuesday off so we can get last minute items because we are hosting dinner for our Marine Corps family this year and I am super excited about making them something tasty like this to nibble on :) Thank you so much and I absolutely LOVE your blog!!

        • Awesome Mikka! The fudge is good for at least a week after you make it so making it early is no problem at all. Here are a few tips: Don’t place the candy thermometer into the pan until after all the sugar dissolves and the mixture comes to a boil. Be patient when stirring in the white chocolate chips – they can be stubborn when melting. Use a heavy saucepan for more even heating.

          I can’t wait to hear how it goes! Have a wonderful Thanksgiving!

          • So making it wasn’t hard at all!! The other half was taste testing along the way as well lol. How do you get your fudge so flat on top? And do you smooth it with a spatula or a spoon or just let it settle on its own? I can NOT wait to try it later today!

          • That’s awesome Mikka! So glad you had your hubby help out :) I just let the fudge settle on it’s own. How did yours turn out?

          • Thank you for the tips as well! I had the hubs stir his heart out for those chocolate chips :)

          • It turned out FABULOUS!!! I didn’t expect it to be so good! Those Marines were putty in my hands for that fudge! I am going to send some to the shop with him so they can enjoy it there as well :) The hubs said he is being stingy with the rest that we have at home! Thanks so much for this recipe. And it really is for beginners, worked out great for me!

          • Woohoo Mikka! I am SO happy to hear that!! I totally need to make another batch ASAP :) Have a wonderful weekend!!

  5. Oh this looks divine! Is there anything that could replace the marshmallow creme? It’s not something we get in New Zealand.

    • Sorry, that’s Helen not H

    • Hi Helen! I’ve never tried this BUT I found this conversion online: “I used 4 1/2 cups miniature marshmallows and 2 tsp corn syrup in place of 7 oz marshmallow creme in my fudge recipe. The fudge tastes great, is soft and easy to cut into pieces.”

      Maybe give it a try?

      • Dominique says:

        I too had a hard time finding Marshmallow Creme here in Canada BUT i did find out how to make it from scratch. It’s a little more involved than adding marshmallows but it only took me about 30 minutes and is super easy. All you need is 3 egg whites, corn syrup, sugar and vanilla. :) Great fudge! Giving it as a guest favour at my wedding shower next weekend!

        Marshmallow fluff recipe found here:
        http://www.52kitchenadventures.com/2013/05/08/homemade-marshmallow-fluff/

        • That is so awesome and I bet the homemade marshmallow creme tastes AMAZING Dominique! So glad you gave it a try :) Have a wonderful weekend!

        • Hi,
          I live in canada too and I found the marshmallow cream at No frills in Edmonton, if you are in Montréal the name change for Maxi. I know your post its from decembre but maybe you’ll readed :)

          Thank you for the recipe Trish, I’m waiting for the chocolate chip to melt but its take 20min now, is it normal?

          • It definitely shouldn’t take 20 minutes :) If it is taking that long, I would probably turn the heat back on – super low – and warm it up again because the fudge isn’t hot enough to melt the chocolate. Thank you!

  6. This fudge is gorgeous!

  7. can u make this fudge in a double boiler I have candy thermometer
    I did pumpkin fudge and it was awsome

  8. I was justing thinking of some fudge like this the other day! :) It looks delicious! I love white chocolate and cranberries together.
    Lindsay @ Life, Love and Sugar recently posted..Cranberry White Chocolate Chip Cookies

  9. This fudge is gorgeous and so perfect for the holidays! You just keep the fudge coming…I love it!!!!
    Jocelyn @BruCrew Life recently posted..Time to Sparkle #37

  10. So happy your trip was a blast! This fudge has got to be the prettiest fudge I’ve seen in a long time, Trish. By the way, LOVE your new pic…you’re just so pretty!
    Gloria // Simply Gloria recently posted..How To Host A Holiday Cookie Exchange

  11. I’m loving this fudge kick you’re on Trish! This one might be my favorite so far- that color combo is just stunning! And I love the thinner rectangles, they are so elegant. Beautifully done! Happy Thanksgiving, dear! <3
    Allie | Baking a Moment recently posted..Caramelized Apple & Goat Cheese Mousse Mille Feuilles

  12. can i use the sour cream light, that’s what i just bought. If not may i ask why? Thank you!
    regina recently posted..Christmas Wish Basket Giveaway – My Favorite Things!

  13. Can you confirm what 3/4 c means is that a carton cup and what marshmallow creme is? I have not heard of this in Australia. Thanks nat

  14. YUM! This is beautiful!

  15. I discovered your blog this morning and I have to say this fudge sounds delicious! I’m going to add it to my list of Christmas goodies to make this year. Last year I made this loaded chocolate bourbon fudge – http://www.howsweeteats.com/2012/12/loaded-chocolate-bourbon-fudge/ and it was so yummy. I’ll probably make it again this year as well.

  16. I don’t care for sour cream. Is the taste of the sour cream strong in this fudge? Thanks.

  17. Absolutely love the White Chocolate Cranberry Fudge! I’ll definitely be trying it this season.
    Brandyn | Southern Distinctions recently posted..Savory Stuffed Squash

  18. This looks absolutely delicious! Can’t wait to make it in time for the holiday season. Thanks for the great recipe.

  19. Tina Hoffman says:

    White Chocolate Cranberry Fudge?? Oh my, where have you been all my life? This is going to be my signature contribution to this year’s Christmas Eve pot luck! Thank you SO much!

  20. Thank you so much for this recipe! I just made it as part of my Christmas gifts. It’s amazing!! I’m in Australia, and you can get marshmallow creme at some American food stores (costco, USA foods) and I’ve even seen it at the reject shop.
    Thanks again! I’m so happy with it!

  21. Who doesn’t love fudge? I’m usually not a huge fan of white chocolate, but this looks amazing!
    Laura @ Laura’s Culinary Adventures recently posted..Cranberry Orange Bundt Cake

  22. This turned out wonderful! I substituted orange extract for the vanilla and it’s amazing!

  23. I made this tonight, but when I added in the white chocolate, the butter separated. Did I do something wrong?

  24. I just came across your fudge recipes on Pinterest. They look devine. I can’t wait to try this one. It looks beautiful and delicious all in one and perfect for Christmas. Question though, I had always been told not to put fudge in the refrigerator because it would change the consistency. Have I been told wrong?

  25. Delicious and easy to make.

  26. Hi. I made this last night and put it in the fridge overnight to set. This morning I got up to cut it but it doesn’t seem as if it’s set all the way. What sort of consistency should it be when it’s ready to cut? Trying to figure out how I went wrong here. It’s just not as firm as I thought it would be so I tossed it in the freezer for a bit.

    • It should be firm but soft. What temperature did you take it to and did you check to make sure your thermometer was accurate first? I ask because yesterday I was talking to my sister who makes fudge year round and she had a couple of failed attempts yesterday only to find out here thermometer is no longer reading accurately. Serious bummer :(

      It should be firm enough to cut through even at room temperature but since it sounds like it’s not, the freezer was probably the best idea. Let me know how it goes Tina and Merry Christmas!

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