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Mom On Timeout

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Dessert / White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

November 24, 2013

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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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This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays! // Mom On Timeout

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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.

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays! // Mom On Timeout

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!

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays! // Mom On Timeout

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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White Chocolate Cranberry Fudge

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!
Course Dessert
Cuisine American
Keyword white chocolate cranberry fudge
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 40 minutes
Servings 24
Calories 197kcal
Author Trish - Mom On Timeout

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 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.

Nutrition

Calories: 197kcal | Carbohydrates: 33g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 34mg | Fiber: 1g | Sugar: 30g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays! // Mom On Timeout

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

perfect-pineapple-fudge

Perfect Pineapple Fudge

peanut-butter-rocky-roadfudge

Peanut Butter Rocky Road Fudge

trish-signature-block

For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

By Trish - Mom On Timeout November 24, 2013 Christmas, Christmas Recipes, Dessert, Holiday Recipes, Recipes, Thanksgiving, Thanksgiving Recipes, Valentine's Day, Valentine's Day Recipes

Previous article:
« EASY Reese’s Peanut Butter Fudge
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5 Minute Rocky Road Fudge »

Comments

  1. Jenna says

    November 13, 2018 at 6:21 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      November 14, 2018 at 8:41 AM

      YAAAAAY! That is so awesome! I’m so glad you like the recipe!

      Reply
  2. Deb D says

    November 1, 2018 at 2:05 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      November 2, 2018 at 5:51 PM

      Totally trying this one Deb!

      Reply
  3. Cherilyn Barber says

    March 5, 2018 at 8:59 PM

    I have a question .What is Marshmallow Cream,have not heard of this in Australia ? Do hope we have something comparable. Thank you

    Reply
    • Trish - Mom On Timeout says

      March 6, 2018 at 8:25 AM

      Here is a link so you can see what it is and maybe find something comparable in your area: http://amzn.to/2tixTUP

      Reply
  4. Melody says

    January 1, 2018 at 1:04 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      January 2, 2018 at 8:05 PM

      Wonderful Melody! So glad you enjoyed the recipe!

      Reply
  5. Melody says

    December 24, 2017 at 7:44 PM

    This looks SO good! Can you use regular cranberries instead of the dried?

    Reply
  6. Kim says

    December 23, 2017 at 7:51 AM

    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!

    Reply
  7. Patty says

    December 2, 2017 at 1:11 PM

    I made this with orange extract. It is divine! It will become a Christmas staple for now on. Thanks for the recipe.

    Reply
  8. Malissa says

    November 29, 2017 at 11:52 AM

    My daughter is vegetarian and there is pork in marshmallows… What can i use instead

    Reply
    • Melody says

      December 24, 2017 at 7:46 PM

      There is no pork in marshmallows!

      Reply
  9. Barbara Plunkett Turner says

    January 7, 2017 at 6:33 PM

    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.

    Reply
  10. Barbara Plunkett Turner says

    January 7, 2017 at 6:30 PM

    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!

    Reply
  11. Arlene says

    December 23, 2016 at 7:13 AM

    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

    Reply
  12. Sarah says

    December 23, 2016 at 5:44 AM

    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!

    Reply
  13. carol plant says

    December 12, 2016 at 10:04 AM

    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

    Reply
  14. Megan Murray says

    December 7, 2016 at 4:26 AM

    I made this last year around Christmas time. We added 1/2 – 3/4 cup chopped pecans. It was so gorgeous.
    Saved half of it for my family and gave half of it as a gift. It was amazing.

    Reply
    • Trish - Mom On Timeout says

      December 7, 2016 at 5:57 PM

      Love that Megan! Thanks for stopping by!

      Reply
  15. Sue says

    November 20, 2016 at 7:45 AM

    I too want to use fresh cranberries. I like them better. Do you think it will work? I thought I would chop them up though.

    Reply
    • Trish - Mom On Timeout says

      November 20, 2016 at 7:57 AM

      No I don’t think it will Sue. There is too much moisture in fresh fruit.

      Reply
  16. Linda says

    November 11, 2016 at 7:28 PM

    The photo is misleading, it shows fresh cranberries. I wonder if fresh berries could be used in this recipe.

    Reply
  17. linda nelson says

    November 11, 2016 at 8:47 AM

    hi, i don’t have the white vanilla- could i sub in vanilla sugar?

    Reply
    • Trish - Mom On Timeout says

      November 11, 2016 at 7:31 PM

      If you don’t have clear vanilla extract, just use regular vanilla extract. The fudge just won’t be as white.

      Reply
  18. Teri says

    October 25, 2016 at 2:38 PM

    I was wondering if I could use fresh cranberries rather than the dried.

    Reply
  19. Brenda says

    October 23, 2016 at 7:49 PM

    I too have always made fudge like my Mother did when we were still kids. Usually peanut butter fudge, made with cocoa, evaporated milk real sugar. I’ve made fudge with chips before, but not much luck with white chocolate. I can’t wait to go shopping tomorrow to get all my ingredient, get back home and try at least 3 of your beautiful fudge recipes.
    I just hope mine looks and tastes as good as yours does. Happy Holidays, right around the corner, and perfect timing too. Thank you Trish,

    Brenda

    Reply
  20. Jessica says

    December 14, 2015 at 1:02 PM

    Hi there, I made this fudge last night, the taste is fantastic but I can’t seem to get the fudge to set up right. I didn’t use a thermometer, could it be because I didn’t boil the fudge at the correct temperature? Any ideas on how I can get it to set? Thanks!!

    Reply
    • Amy says

      December 18, 2015 at 1:22 PM

      I made some this afternoon and it hasn’t set yet either, and it’s been in the fridge for at least 3 hours now. I didn’t use a thermometer either because I don’t have one but I did get it to a boil.

      Reply
      • Trish - Mom On Timeout says

        December 18, 2015 at 1:29 PM

        This recipe really requires a thermometer Amy. The fudge has to get to a very precise temperature in order to set up properly. Here is a link to one that I use: http://amzn.to/1OcU5xe

        Reply
  21. Angela Jenkins says

    December 12, 2015 at 9:06 AM

    HI Trish,

    I have just had a go at the white chocolate cranberry fudge for the first time.
    It caught slightly on the bottom of the saucepan although I was stirring all the time.
    So it has left my fudge not white but a very pale peach colour.
    Any advice please.

    Angela

    Reply
    • Teresa Ziegler says

      February 22, 2016 at 7:28 PM

      Hi Trish,

      I just made the White Chocolate Cranberry Fudge – it’s in the fridge setting up now. But like Angela, mine didn’t stay a nice creamy white. The mixture turned light brown before it reached the soft ball stage. Your thoughts?

      Reply
      • Trish - Mom On Timeout says

        February 25, 2016 at 9:26 AM

        Maybe too high of a temperature? That would cause carmelization to start occurring.

        Reply
  22. Bex bakes says

    December 12, 2015 at 5:59 AM

    Hi, I’m in the UK and wanted to check what sugar you are using. Is it caster sugar? Can’t wait to make this for my annual office Christmas bake!

    Reply
  23. Leslie K says

    November 25, 2015 at 11:58 AM

    Sorry if this was already covered…how long does the process take? From start until it goes into the refrigerator?

    Thanks!

    Reply
    • Trish - Mom On Timeout says

      November 25, 2015 at 12:03 PM

      Hi Leslie! It depends on a few factor but somewhere between 15 and 25 minutes. Hope that helps!

      Reply
      • Leslie K says

        November 25, 2015 at 12:07 PM

        Wow that’s quick, and so are you! Now get back to your prep work haha! Have a wonderful thanksgiving 🙂

        Reply
  24. Jennifer says

    November 25, 2015 at 11:11 AM

    1/2 c salt? Sure it’s a misprint and when I looked over comments didn’t see where anyone noticed.

    Reply
    • Trish - Mom On Timeout says

      November 25, 2015 at 11:43 AM

      I’m not sure what you’re seeing Jennifer but it says 1/2 tsp salt. The line above is 1/2 cup butter. Hope that helps and have a wonderful Thanksgiving!

      Reply
  25. Leilani says

    November 14, 2015 at 10:36 AM

    I have a marshmallow cookbook with a recipe for fluff, since I hate that jar stuff. I will replace that, and add orange zest! Cant wait!

    Reply
  26. karen D says

    February 7, 2015 at 5:48 PM

    I have tried in my 60+ years to make traditional homemade fudge and I would fail it– I even failed no fail fudge– lol— My mother could make the best out of this world fudge and she stood over me several times to see what I was doing wrong well guess what she threw her hands up in the air said I did everything right but it failed– I finally figured on my own how to make fantasy fudge and mams fudge and other kinds by studing the recipe over and making it microwave style– and everyone who has ate never knew I made it that way– yes score one for me finally–lol– I normally dont post on someone like Trish recipes but I seen a few who are having problems maybe this will help them—I took my fantasy fudge recipe compared and did this hope– 2 cups sugar
    ¾ c sour cream
    ½ cup butter
    ½ tsp salt
    1 cup white chocolate chips
    1 (7 oz) jar marshmallow creme
    1 tsp vanilla extract
    1 (5 oz) bag dried cranberries (Craisins)
    Microwave butter in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and sour cream– mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well–scrape bowl. Continue microwaving on HIGH 5-1/2 minutes– stir after 3 minutes. Stir in chips until melted. Add remaining ingredients—mix well. Pour into greased foil lined 9×13 pan. Cool at room temperature; cut into squares.

    Reply
    • Trish - Mom On Timeout says

      February 7, 2015 at 6:04 PM

      Thank you so much for your help Karen! I’m sure it will help someone 🙂

      Reply
      • karen D says

        February 7, 2015 at 6:12 PM

        you are welcome— and I really hope it will help others — they can use same instructions for most any stove top fudge

        Reply
        • Lawnrence @justpressurecooker says

          February 13, 2015 at 11:10 PM

          I have to try this this week. Thank you for sharing!

          Reply
          • Trish - Mom On Timeout says

            February 17, 2015 at 10:20 AM

            It’s one of my favorite fudges of all-time – enjoy!

  27. Michelle says

    December 22, 2014 at 5:37 AM

    I made this last night and when I went to cut it this ,orning, it seems sticky. Is this normal

    Reply
    • Trish - Mom On Timeout says

      December 22, 2014 at 9:25 AM

      Shouldn’t be sticky – soft like fudge, but not sticky. You should be able to cut it cleanly. Did you test your thermometer before cooking?

      Reply
  28. Meghan says

    December 10, 2014 at 7:11 AM

    Since fresh cranberries are in season now, and I have some leftover from Thanksgiving, can those be used? Would you change how it’s heated or anything? I just thought maybe since I had some extra I could try that. It looks delicious! I love those 2 ingredients!

    Reply
    • Trish - Mom On Timeout says

      December 12, 2014 at 1:42 PM

      Fresh cranberries wouldn’t work Meghan. They have too much moisture unfortunately 🙁

      Reply
  29. Amy says

    November 26, 2014 at 4:27 AM

    Dunno what I did wrong but these were still goo this morning. Did everything even down to using the candy thermometer. Disappointed because I so wanted to be eating cranberry fudge lol.

    Reply
    • Trish - Mom On Timeout says

      December 3, 2014 at 3:00 PM

      Oh no Amy! Did you check your candy thermometer before you started cooking? Just a few degrees off can make a big difference when it comes to candy making.

      Reply
  30. Kendra says

    November 25, 2014 at 8:55 PM

    I made this as my first attempt ever at making fudge and you spoiled me! It was amazing! I have since tried two other recipes (with actual chocolate) and they just cannot compare, so I am going to try this one again. Thank you!

    Reply
    • Trish - Mom On Timeout says

      December 3, 2014 at 3:00 PM

      Ah! I don’t mind spoiling you one little bit Kendra – thank you!

      Reply
  31. Amy Huntley@theidearoom.net says

    November 24, 2014 at 8:20 PM

    These are so perfect for Christmas! They look amazing! Pinned!

    Reply
    • Trish - Mom On Timeout says

      December 3, 2014 at 3:22 PM

      Thanks so much Amy!

      Reply
  32. Igrowcan says

    October 10, 2014 at 2:20 PM

    Hair removal in some areas is essential to replace the areas where its growth has stopped.
    Purchase shampoo or other hair care products that are meant specifically
    for people with thinning hair. Your hair protected the top of the head from
    the elements.

    Reply
    • Amie says

      December 16, 2016 at 11:28 PM

      Exactly what does that have to do with fudge?

      Reply
  33. Tina says

    December 24, 2013 at 9:16 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      December 24, 2013 at 10:25 AM

      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!

      Reply
  34. Diane says

    December 23, 2013 at 4:42 AM

    Delicious and easy to make.

    Reply
    • Trish - Mom On Timeout says

      December 23, 2013 at 3:15 PM

      So glad you enjoyed the recipe Diane!

      Reply
  35. Christie says

    December 18, 2013 at 7:40 PM

    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?

    Reply
  36. Rhonda says

    December 17, 2013 at 7:32 PM

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

    Reply
    • Trish - Mom On Timeout says

      December 18, 2013 at 10:09 AM

      Yeah, that definitely shouldn’t happen. What temperature were you at when you were stirring in the white chocolate?

      Reply
  37. Angela says

    December 17, 2013 at 3:59 PM

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

    Reply
    • Trish - Mom On Timeout says

      December 18, 2013 at 10:12 AM

      Ooooh! What a fabulous idea Angela! That sounds incredible! So glad you enjoyed the recipe!!

      Reply
  38. Laura @ Laura's Culinary Adventures says

    December 17, 2013 at 6:44 AM

    Who doesn’t love fudge? I’m usually not a huge fan of white chocolate, but this looks amazing!

    Reply
    • Trish - Mom On Timeout says

      December 18, 2013 at 10:21 AM

      Thanks Laura! My husband isn’t much of a white chocolate lover either but this is his new favorite fudge 🙂 Thanks for stopping by!

      Reply
  39. Nicole says

    December 17, 2013 at 3:01 AM

    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!

    Reply
    • Trish - Mom On Timeout says

      December 18, 2013 at 10:25 AM

      So happy to hear that Nicole! I’m glad you were able to locate some marshmallow creme 🙂

      Reply
    • Lucy says

      December 6, 2017 at 11:01 AM

      Is marshmallow fluff the same as marshmallow creme?
      I’m in the UK

      Reply
      • Trish - Mom On Timeout says

        December 6, 2017 at 7:02 PM

        Yes, it sure is!

        Reply
  40. Tina Hoffman says

    December 12, 2013 at 8:39 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      December 16, 2013 at 2:11 PM

      Woohoo! You’re going to be a total rockstar at the pot luck Tina 🙂

      Reply
  41. Jessica Knott {Swankyrecipes} says

    December 7, 2013 at 11:33 AM

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

    Reply
    • Trish - Mom On Timeout says

      December 8, 2013 at 7:43 PM

      Thank you Jessica! Thanks for stopping by 🙂

      Reply
  42. Brandyn | Southern Distinctions says

    December 6, 2013 at 6:14 PM

    Absolutely love the White Chocolate Cranberry Fudge! I’ll definitely be trying it this season.

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 7:32 PM

      Thank you so much Brandyn! Have a great weekend!

      Reply
  43. Meadow says

    December 6, 2013 at 12:26 PM

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

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 4:34 PM

      Can’t taste it at all Meadow – enjoy!

      Reply
  44. Emily S. says

    December 6, 2013 at 8:16 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 4:35 PM

      Ooh that bourbon fudge sounds amazing! So glad you stopped by Emily!

      Reply
  45. Jen says

    December 6, 2013 at 3:50 AM

    YUM! This is beautiful!

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 4:36 PM

      Thank you Jen!

      Reply
  46. Natalie says

    December 6, 2013 at 12:33 AM

    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

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 4:37 PM

      3/4 c = 3/4 cup. Marshmallow creme is a available here in the US but here is a recipe to make your own if you want to give it a shot. Good luck Natalie! http://www.52kitchenadventures.com/2013/05/08/homemade-marshmallow-fluff/

      Reply
      • Helen says

        December 12, 2013 at 12:29 AM

        Thanks Trish for explaining that, I was wondering myself what marshmallow crème was… I think I may try this for Xmas this year. But thinking may have to keep in fridge as this heat is going to melt it…

        Reply
        • Trish - Mom On Timeout says

          December 16, 2013 at 2:16 PM

          If it’s super warm then yeah, I would recommend the fridge but it’s really good at room temperature too. Thanks Helen!

          Reply
  47. regina says

    December 2, 2013 at 6:00 AM

    can i use the sour cream light, that’s what i just bought. If not may i ask why? Thank you!

    Reply
    • Trish - Mom On Timeout says

      December 6, 2013 at 6:59 PM

      You can Regina but the fat in a full-fat sour cream adds moisture to the overall fudge. Give the light a whirl and it should be fine!

      Reply
  48. Allie | Baking a Moment says

    November 26, 2013 at 9:15 PM

    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

    Reply
  49. Gloria // Simply Gloria says

    November 26, 2013 at 10:29 AM

    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!

    Reply
  50. Jocelyn @BruCrew Life says

    November 26, 2013 at 3:37 AM

    This fudge is gorgeous and so perfect for the holidays! You just keep the fudge coming…I love it!!!!

    Reply
  51. Lindsay @ Life, Love and Sugar says

    November 25, 2013 at 7:51 AM

    I was justing thinking of some fudge like this the other day! 🙂 It looks delicious! I love white chocolate and cranberries together.

    Reply
    • Trish - Mom On Timeout says

      November 25, 2013 at 5:02 PM

      Thanks Lindsay! White chocolate and cranberries are also a great combination – especially in fudge 🙂 Thanks for stopping by!

      Reply
  52. pamela says

    November 25, 2013 at 3:40 AM

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

    Reply
    • Trish - Mom On Timeout says

      November 25, 2013 at 6:46 AM

      I don’t see why not Pamela as long as you can get the mixture up to a boil and then to the right temperature. Let me know how it goes!

      Reply
  53. Jenn@eatcakefordinner says

    November 25, 2013 at 12:59 AM

    This fudge is gorgeous!

    Reply
    • Trish - Mom On Timeout says

      November 25, 2013 at 6:45 AM

      Thank you so much Jenn!

      Reply
  54. H says

    November 24, 2013 at 10:12 PM

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

    Reply
    • Helen says

      November 24, 2013 at 10:26 PM

      Sorry, that’s Helen not H

      Reply
    • Trish - Mom On Timeout says

      November 25, 2013 at 6:39 AM

      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?

      Reply
      • Dominique says

        December 5, 2013 at 5:56 PM

        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/

        Reply
        • Trish - Mom On Timeout says

          December 6, 2013 at 4:38 PM

          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!

          Reply
        • SERAP says

          May 14, 2014 at 2:35 PM

          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?

          Reply
          • Trish - Mom On Timeout says

            May 15, 2014 at 10:51 AM

            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!

  55. Mikka says

    November 24, 2013 at 6:49 PM

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

    Reply
    • Trish - Mom On Timeout says

      November 24, 2013 at 7:06 PM

      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!

      Reply
      • Mikka says

        November 24, 2013 at 7:33 PM

        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!!

        Reply
        • Trish - Mom On Timeout says

          November 25, 2013 at 6:44 AM

          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!

          Reply
          • Mikka says

            November 27, 2013 at 10:40 PM

            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!

          • Trish - Mom On Timeout says

            November 28, 2013 at 8:02 AM

            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?

          • Mikka says

            November 27, 2013 at 10:42 PM

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

          • Mikka says

            November 30, 2013 at 7:34 PM

            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!

          • Trish - Mom On Timeout says

            December 6, 2013 at 7:03 PM

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

  56. Michelle says

    November 24, 2013 at 6:38 PM

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

    Reply
    • Trish - Mom On Timeout says

      November 24, 2013 at 7:07 PM

      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!

      Reply
  57. Averie @ Averie Cooks says

    November 24, 2013 at 5:35 PM

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

    Reply
    • Trish - Mom On Timeout says

      November 24, 2013 at 7:09 PM

      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!

      Reply
      • Chris says

        December 18, 2015 at 2:00 PM

        My fudge wouldn’t solidify. The top got firm but the bottom didn’t.

        Reply
        • Trish - Mom On Timeout says

          December 20, 2015 at 10:33 AM

          It sounds like it wasn’t quite cooked to the right temperature. Did you test your thermometer before cooking to make sure it was accurate? That might help!

          Reply
  58. Happy Valley Chow says

    November 24, 2013 at 11:08 AM

    Wow that looks sooo good! Really kind of a beautiful recipes, awesome job! 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply

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