White Chocolate Cranberry Fudge

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!

1. Combine sugar, sour cream, butter and salt in a heavy saucepan. Bring to boil over medium heat, stirring frequently.
2. Continue cooking to soft ball stage, 238°F. Use a candy thermometer for accuracy.
3. Remove from heat and stir in chocolate chips until fully melted.
4. Add marshmallow creme and vanilla extract
5. Stir until smooth and blended.
6. Add dried cranberrie.
7. Stir just until evenly distributed.
8. Pour into the baking dish, use an offset spatula to spread and smooth.
9. Cool to room temperature.
10. 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.

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

1. Peanut Butter Rocky Road Fudge
2. Peppermint Mocha Fudge
3. Maple Nut Fudge
4. Peanut Butter Fudge
5. Penuche (Brown Sugar Fudge)

Originally published November 24, 2013.