This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!
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
My latest love is this White Chocolate Cranberry Fudge. It’s a sinfully delicious and decadent fudge that’s as pretty as it is tasty. It’s a creamy white chocolate fudge studded with dried cranberries and it’s just stunning on dessert tables and cookie plates.
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 only used one cup of white chocolate chips in this recipe so you get that sweet, rich taste but it’s not overpowering.
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 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!
More Cranberry Treats
- Cranberry Bars
- Cranberry Orange Scones
- White Chocolate Cranberry Cheesecake
- Cranberry Pecan Pumpkin Bread
- Cranberry Fluff
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:
- sugar – gives the fudge its decadent sweetness.
- sour cream – use full fat, not light sour cream.
- 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.
- 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.
How To Make White Chocolate Cranberry Fudge
- Line a 9×13 baking dish with foil and lightly spray with cooking spray.
- Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
- Bring to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage (238 degrees). You’ll need a candy thermometer for this part.
- Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
- Stir in the marshmallow creme and vanilla extract until smooth and blended.
- Stir in dried cranberries until evenly distributed.
- Pour into the baking dish, cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares.
- Store in an airtight container.
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.
Trish’s Tips and Tricks
- 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.
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. I have used many candy thermometers. over the years but my favorite is this digital candy thermometer here.
You can set your desired temperature and it will beep at you when it gets close so that you’re ready for the next step. Also? I’ve been using it for a couple years and it’s still 100% accurate – just tested it again this morning 🙂
More Fudge Recipes To Try
- Peanut Butter Rocky Road Fudge
- Peppermint Mocha Fudge
- Maple Nut Fudge
- Peanut Butter Fudge
- Cranberry Pistachio Fudge
How To Make White Chocolate Cranberry Fudge
White Chocolate Cranberry Fudge
Ingredients
- 2 cups sugar
- 3/4 cup sour cream not light
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 cup white chocolate chips
- 7 oz marshmallow creme 1 jar
- 1 tsp vanilla extract clear vanilla extract if you want whiter fudge
- 5 oz dried cranberries 1 bag – or Craisins
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray.
- Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
- Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
- Stir in the marshmallow creme and vanilla extract until smooth and blended.
- Stir in dried cranberries until evenly distributed.
- Pour into the baking dish, cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares,
- Store in an airtight container.
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