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.
Megan Murray says
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.
Trish - Mom On Timeout says
Love that Megan! Thanks for stopping by!
Sue says
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.
Trish - Mom On Timeout says
No I don’t think it will Sue. There is too much moisture in fresh fruit.
Linda says
The photo is misleading, it shows fresh cranberries. I wonder if fresh berries could be used in this recipe.
linda nelson says
hi, i don’t have the white vanilla- could i sub in vanilla sugar?
Trish - Mom On Timeout says
If you don’t have clear vanilla extract, just use regular vanilla extract. The fudge just won’t be as white.
Teri says
I was wondering if I could use fresh cranberries rather than the dried.
Brenda says
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
Jessica says
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!!
Amy says
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.
Trish - Mom On Timeout says
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
Angela Jenkins says
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
Teresa Ziegler says
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?
Trish - Mom On Timeout says
Maybe too high of a temperature? That would cause carmelization to start occurring.
Bex bakes says
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!
Leslie K says
Sorry if this was already covered…how long does the process take? From start until it goes into the refrigerator?
Thanks!
Trish - Mom On Timeout says
Hi Leslie! It depends on a few factor but somewhere between 15 and 25 minutes. Hope that helps!
Leslie K says
Wow that’s quick, and so are you! Now get back to your prep work haha! Have a wonderful thanksgiving 🙂
Jennifer says
1/2 c salt? Sure it’s a misprint and when I looked over comments didn’t see where anyone noticed.
Trish - Mom On Timeout says
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!
Leilani says
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!
karen D says
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.
Trish - Mom On Timeout says
Thank you so much for your help Karen! I’m sure it will help someone 🙂
karen D says
you are welcome— and I really hope it will help others — they can use same instructions for most any stove top fudge
Lawnrence @justpressurecooker says
I have to try this this week. Thank you for sharing!
Trish - Mom On Timeout says
It’s one of my favorite fudges of all-time – enjoy!
Michelle says
I made this last night and when I went to cut it this ,orning, it seems sticky. Is this normal
Trish - Mom On Timeout says
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?
Meghan says
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!
Trish - Mom On Timeout says
Fresh cranberries wouldn’t work Meghan. They have too much moisture unfortunately 🙁