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.
Emily S. says
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.
Trish - Mom On Timeout says
Ooh that bourbon fudge sounds amazing! So glad you stopped by Emily!
Jen says
YUM! This is beautiful!
Trish - Mom On Timeout says
Thank you Jen!
Natalie says
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
Trish - Mom On Timeout says
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/
Helen says
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…
Trish - Mom On Timeout says
If it’s super warm then yeah, I would recommend the fridge but it’s really good at room temperature too. Thanks Helen!
regina says
can i use the sour cream light, that’s what i just bought. If not may i ask why? Thank you!
Trish - Mom On Timeout says
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!
Allie | Baking a Moment says
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
Gloria // Simply Gloria says
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!
Jocelyn @BruCrew Life says
This fudge is gorgeous and so perfect for the holidays! You just keep the fudge coming…I love it!!!!
Lindsay @ Life, Love and Sugar says
I was justing thinking of some fudge like this the other day! 🙂 It looks delicious! I love white chocolate and cranberries together.
Trish - Mom On Timeout says
Thanks Lindsay! White chocolate and cranberries are also a great combination – especially in fudge 🙂 Thanks for stopping by!
pamela says
can u make this fudge in a double boiler I have candy thermometer
I did pumpkin fudge and it was awsome
Trish - Mom On Timeout says
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!
Jenn@eatcakefordinner says
This fudge is gorgeous!
Trish - Mom On Timeout says
Thank you so much Jenn!
H says
Oh this looks divine! Is there anything that could replace the marshmallow creme? It’s not something we get in New Zealand.
Helen says
Sorry, that’s Helen not H
Trish - Mom On Timeout says
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/
Trish - Mom On Timeout says
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!
SERAP says
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?
Trish - Mom On Timeout says
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!
Mikka says
What exactly is soft ball stage? And do I need to have a thermometer to make this?
Trish - Mom On Timeout says
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!
Mikka says
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!!
Trish - Mom On Timeout says
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!
Mikka says
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
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
Thank you for the tips as well! I had the hubs stir his heart out for those chocolate chips 🙂
Mikka says
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
Woohoo Mikka! I am SO happy to hear that!! I totally need to make another batch ASAP 🙂 Have a wonderful weekend!!
Michelle says
Try adding fresh orange zest along with the dried cranberries… amazing flavor!
Trish - Mom On Timeout says
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!
Averie @ Averie Cooks says
pinned! White choc & cran are SUCH a great flavor combo!
Trish - Mom On Timeout says
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!
Chris says
My fudge wouldn’t solidify. The top got firm but the bottom didn’t.
Trish - Mom On Timeout says
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!
Happy Valley Chow says
Wow that looks sooo good! Really kind of a beautiful recipes, awesome job! 🙂
Happy Blogging!
Happy Valley Chow