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!
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!
More Cranberry Treats
- Cranberry Bars
- Cranberry Orange Scones
- White Chocolate Cranberry Cheesecake
- Cranberry Pecan Pumpkin Bread
- 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
- 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 to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage (238 degrees). You’ll need a candy thermometer for this part.
- 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.
Storage Information
Room Temperature or Refrigerator:Â Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze:Â 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
- Peanut Butter Rocky Road Fudge
- Peppermint Mocha Fudge
- Maple Nut Fudge
- Peanut Butter Fudge
- Cranberry Pistachio Fudge
How To Make White Chocolate Cranberry Fudge
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 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.
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