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White Chocolate Cranberry Fudge

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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!

Love easy fudge recipes? Make sure to try my Hot Cocoa Fudge, Peanut Butter Cup Cheesecake Fudge and Peppermint 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

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!

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

More Cranberry Treats

  1. Cranberry Bars
  2. Cranberry Orange Scones
  3. White Chocolate Cranberry Cheesecake
  4. Cranberry Pecan Pumpkin Bread
  5. 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

  1. Line a 9×13 baking dish with foil and lightly spray with cooking spray.
  2. Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
  3. Bring to boil over medium heat, stirring frequently.
  4. Continue cooking, stirring occasionally, to soft ball stage (238 degrees). You’ll need a candy thermometer for this part.
  5. Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
  6. Stir in the marshmallow creme and vanilla extract until smooth and blended.
  7. Stir in dried cranberries until evenly distributed.
  8. Pour into the baking dish, cool to room temperature.
  9. Chill in refrigerator for several hours before cutting into squares.
  10. Store in an airtight container.
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

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

  1. Peanut Butter Rocky Road Fudge
  2. Peppermint Mocha Fudge
  3. Maple Nut Fudge
  4. Peanut Butter Fudge
  5. Cranberry Pistachio Fudge

How To Make White Chocolate Cranberry Fudge

Print Pin
5 from 1 vote

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 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.

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

Comments

  3. 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

    Reply

  5. 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

    Reply

  11. H says

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

    Reply

    • 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?

      Reply

      • 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/

        Reply

        • 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?

          Reply

          • 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!

    • 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!

      Reply

      • 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!!

        Reply

        • 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!

          Reply

          • 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!

          • 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

      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

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