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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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.
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!
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
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
What can I say? I’m in love!!
What’s your favorite fudge recipe? Leave me a link!
More fudge we adore:
Nutter Butter Peanut Butter Fudge
Peanut Butter Rocky Road Fudge
For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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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 🙁