This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!
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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.
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!
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!
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!
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 🙂
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- 2 cups sugar
- ¾ c sour cream (not light)
- ½ cup unsalted butter
- ½ tsp salt
- 1 cup white chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 tsp vanilla extract (clear vanilla extract if you want whiter fudge)
- 1 (5 oz) bag dried cranberries (Craisins)
- Line a 9x13 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.
What can I say? I’m in love!!
What’s your favorite fudge recipe? Leave me a link!
More fudge we adore:
Nutter Butter Peanut Butter Fudge
Peanut Butter Rocky Road Fudge
For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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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!