This White Chocolate Cranberry Fudge is rich, festive and perfectly irresistible! This creamy white chocolate fudge is beautifully studded with tart, ruby colored dried cranberries – unbelievably stunning on dessert tables and cookie plates. Perfect for gifting, snacking, or adding to your Christmas dessert trays!
Love easy fudge recipes? Make sure to try my Hot Cocoa Fudge, Peanut Butter Cup Cheesecake Fudge and Peppermint Fudge!
White Chocolate Cranberry Fudge Recipe
This White Chocolate Cranberry Fudge is one of those recipes you make once and immediately add to your yearly holiday lineup. It’s unbelievably creamy, beautifully studded with tart dried cranberries and comes together effortlessly. Every bite feels festive, rich and perfectly sweet. It’s the ideal fudge for gifting or adding to your Christmas cookie trays.
It’s sinfully delicious and decadent that’s as pretty as it is tasty. A candy thermometer ensures that the fudge is perfectly creamy with just the right consistency. Make it ahead for parties, wrap it up for neighbors, or stash a batch in the freezer for last-minute holiday celebrations. It’s the kind of recipe that makes the season feel extra magical.
You’ll notice that this fudge is thinner rather than the classic cubes that you might typically see. 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 and I love it!
You could easily add some chopped pistachios to this fudge recipe to give it added texture and flavor. Bonus: the green will go great with the white and red colors of this fudge!
Why You’ll Love This Cranberry Fudge
This fudge is a holiday favorite for good reason! It’s simple to prepare, uses pantry staples, and delivers the perfect balance of rich sweetness and bright cranberry flavor. 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.
- Festive: The tart red cranberries against the creamy white fudge look so festive. This fudge is the perfect addition to any dessert table or cookie tin.
- Smooth and Creamy: The sour cream and marshmallow creme ensure a silky-smooth, never-grainy consistency.
- Easy To Make: Yes, this fudge does require a candy thermometer but it is really easy to make with seriously delicious results. This is my family’s favorite fudge – hands down.
This is the kind of recipe you’ll come back to year after year – reliable, delicious and always a crowd pleaser!
What You’ll Need
This White Chocolate Cranberry Fudge recipe is a breeze to make! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- granulated sugar – contributes to the decadent sweetness of the fudge.
- sour cream – use full fat, not light sour cream. Helps prevent crystallization and also adds a subtle tartness to balance the sweetness of the white chocolate.
- unsalted butter – adds flavor and creaminess to the fudge.
- salt – to balance all the sweetness.
- white chocolate chips – the white chocolate chips are what gives this fudge it’s flavor and structure. When the chips set up after being melted, it creates a nice fudge texture. You can of course use your favorite white chocolate bar.
- marshmallow creme – you’ll need one full jar.
- vanilla extract – I prefer to use a clear vanilla extract for whiter fudge but if you can’t find it, regular vanilla extract will do nicely.
- dried cranberries – I use craisins for this recipe. Feel free to use flavored dried cranberries like cherry craisins in this fudge.
How To Make White Chocolate Cranberry Fudge
If you need a quick and crowd-pleasing holiday dessert, this White Chocolate Cranberry Fudge is it! Silky, smooth, and dotted with ruby-red cranberries, every bite tastes like Christmas. Make a batch ahead of time for parties, cookie trays, or last-minute gifts! This fudge comes together quickly, so prep your pan and ingredients before you start. Once the mixture reaches the soft-ball stage, everything moves fast – stir, pour, chill and you’re done!
- Combine sugar, sour cream, butter and salt in a heavy saucepan. Bring to boil over medium heat, stirring frequently.
- Continue cooking to soft ball stage, 238°F. Use a candy thermometer for accuracy.
- Remove from heat and stir in chocolate chips until fully melted.
- Add marshmallow creme and vanilla extract
- Stir until smooth and blended.
- Add dried cranberrie.
- Stir just until evenly distributed.
- Pour into the baking dish, use an offset spatula to spread and smooth.
- Cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares.
Storage Information
- Room Temperature or Refrigerator: Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Fudge can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.
Variations To Try
- Chopped pistachios, walnuts, or pecans add crunch and pair wonderfully with the cranberries.
- Swap some or all of the vanilla for almond extract for a slightly more bakery-style flavor.
- A teaspoon of fresh orange zest folded in with the cranberries adds bright holiday flair. Cranberries and orange go so beautifully together.
- Dried cherries or dried blueberries also work beautifully in this fudge recipe.
Do I need a candy thermometer?
Yes, using a candy thermometer ensures you reach soft-ball stage (238°F), which gives the fudge the correct texture. A candy thermometer makes this easy and reliable.
Can I double or halve the recipe?
Yes! Use a larger pan, such as a 9×13 or slightly bigger, and increase all ingredients proportionally. Use an 8×8 or 9×9 pan for a half batch.
Why is my fudge grainy?
Grainy fudge usually means the sugar wasn’t cooked long enough. Hitting 238°F reliably prevents this.
Can I use fresh or frozen cranberries?
No, fresh or frozen berries add too much moisture and can prevent the fudge from setting. Stick with dried cranberries.
Can I use light sour cream?
It’s best to use full-fat sour cream to maintain the proper texture and richness.
Trish’s Tips
- Prep and measure everything first. Fudge sets quickly, so have your chocolate chips, marshmallow creme and cranberries ready to go before you start cooking.
- Stir gently. Overmixing can introduce air bubbles and affect texture. A gentle fold is perfect.
- Let the fudge chill fully. Don’t rush the chilling process. Several hours in the fridge ensures clean slices and the best texture.
- Use quality white chocolate. Better chocolate melts smoother and tastes richer, making a noticeable difference in the final result. Keep in mind that white chocolate comes in shades from creamy white to a more buttery yellow color. Your choice will affect the color of the fudge.
- I used clear vanilla extract – not a deal-breaker – but it keeps the fudge that dreamy, creamy white and really makes those cranberries pop!
- For thicker fudge, make this white chocolate cranberry fudge recipe in a 9 or 8 inch square baking dish.
- Add a white chocolate drizzle on top for a elegant finish.
- Consider adding your favorite nuts to this recipe. About a half a cup of chopped pistachios, pecans or macadamia nuts would be delicious
- Use a baking dish with straight sides like this one. It makes for perfect edges on your fudge.
Let’s Talk Candy Thermometers
I know many of you get scared off when I ask you to use a candy thermometer, but trust me, YOU can do this. Having used many candy thermometers over the years, I’ve landed on this digital candy thermometer here. I really appreciate that the display is adjustable – very helpful for accurate, safe readings.
More Fudge Recipes To Try
- Peanut Butter Rocky Road Fudge
- Peppermint Mocha Fudge
- Maple Nut Fudge
- Peanut Butter Fudge
- Penuche (Brown Sugar Fudge)
White Chocolate Cranberry Fudge
Ingredients
- 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 1 jar or marshmallow fluff
- 1 teaspoon clear vanilla extract make sure to use clear vanilla extract if you want whiter fudge
- 5 ounces dried cranberries
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray. Set aside.
- Combine granulated sugar, sour cream, butter and salt in a heavy 2 qt saucepan.2 cups granulated sugar, ¾ cup sour cream, ½ cup unsalted butter, ½ teaspoon fine sea salt
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage, 238°F. Use a candy thermometer like this one to make sure the fudge isn't over or undercooked.
- Remove from heat and stir in white chocolate chips until fully melted. This will take several minutes.1 cup white chocolate chips
- Stir in the marshmallow creme and vanilla extract until smooth and blended.7 ounces marshmallow creme, 1 teaspoon clear vanilla extract
- Stir in dried cranberries until evenly distributed.5 ounces dried cranberries
- Pour into the baking dish. Use an offset spatula to spread and smooth if need. Cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares and serving.
Video
Notes
- Room Temperature or Refrigerator: Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Fudge can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.
Tools and Equipment (affiliate links): Offset Spatula | Candy Thermometer | 9×13 Baking Dish with Straight Sides
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Originally published November 24, 2013.
Jenna says
I am notorious in my family for messing up fudge recipes. I followed your recipe exactly, and it is the silkiest, most amazing fudge I have ever had! Now I’m going to try making ALL your fudge recipes! Thank you!
Trish - Mom On Timeout says
YAAAAAY! That is so awesome! I’m so glad you like the recipe!
Deb D says
Egg Nog Fudge
2 cups white sugar
¾ cup butter
2/3 cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon (optional) 12 ounces white chocolate, chopped
8 oz. miniature marshmallows
1 teaspoon vanilla extract
¼ cup chopped nuts (pecans, walnuts,
etc.)
1. Grease a 9 inch square pan and set aside.
2. Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
3. Heat mixture to 235°F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
4. Remove the pan from the heat and stir in the white chocolate pieces, miniature marshmallows, vanilla, and nuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.
Sprinkle with freshly grated nutmeg if desired.
Trish - Mom On Timeout says
Totally trying this one Deb!
Cherilyn Barber says
I have a question .What is Marshmallow Cream,have not heard of this in Australia ? Do hope we have something comparable. Thank you
Trish - Mom On Timeout says
Here is a link so you can see what it is and maybe find something comparable in your area: http://amzn.to/2tixTUP
Melody says
Yes it isn’t after Christmas but I had leftover cranberries. I mad early this last night with regular cranberries and i thought is amazing!!!! So rich and creamy and the sourness of the cranberries mixes wonderfully with the sweetness of the fudge. Definitely on the list of candy to make next year at Christmas.
Trish - Mom On Timeout says
Wonderful Melody! So glad you enjoyed the recipe!
Melody says
This looks SO good! Can you use regular cranberries instead of the dried?
Kim says
OMG the best fudge I ever ate! My husband doesn’t care for fudge but he loves it, he has ate many pieces. Thank you for the recipe!
Patty says
I made this with orange extract. It is divine! It will become a Christmas staple for now on. Thanks for the recipe.
Malissa says
My daughter is vegetarian and there is pork in marshmallows… What can i use instead
Melody says
There is no pork in marshmallows!
Barbara Plunkett Turner says
Y’all make fudge way too hard! Look, all you gotta do is this: Take a regular can of Sweetened condensed milk, a standard bag of semi-sweet choc. chips or milk choc, whatever, you melt the chips in the nuker for about 2 min, stirring every 30 secs. increments, take it out, stir in the sweet cond. milk, pour into whatever you want to mold it, fridge it for about 2 hrs. voila. Easy peasy! My fav recipe! —— and yes that’s 3 t’s in my facebook address.
Barbara Plunkett Turner says
Y’all make fudge way too hard! Look, all you gotta do is this: Take a regular can of Sweetened condensed milk, a standard bag of semi-sweet choc. chips or milk choc, whatever, you melt the chips in the nuker for about 2 min, stirring every 30 secs. increments, take it out, stir in the sweet cond. milk, pour into whatever you want to mold it, fridge it for about 2 hrs. voila. Easy peasy! My fav recipe!
Arlene says
I made this fudge and followed all ingredients to the letter but fudge was not pure white like yours so what brand of white chips do you used, yours is so pretty and mine is a very pale yellow
Sarah says
How did you get your fudge to be so white? I followed your exact recipe besides the ultra clear vanilla and. T fudge is light brown color. Not a deal breaker, but I want to try and get white. Thanks!
carol plant says
how long can i store this in the fridge – i am going to be giving some as part of xmas gifts and wanted to make it this week if possible – will it still be ok at xmas or can it be frozen at all