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!
Servings 24
Calories 197kcal
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 9x13 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
Storage Information
Tools and Equipment (affiliate links): Offset Spatula | Candy Thermometer | 9x13 Baking Dish with Straight Sides
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- 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 | 9x13 Baking Dish with Straight Sides
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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
