White Chocolate Cranberry Fudge Recipe

If you’re looking for a delightful treat that perfectly balances creamy sweetness with a tangy twist, this White Chocolate Cranberry Fudge Recipe is an absolute game-changer. Imagine velvety white chocolate mingling with bursts of tart cranberries, wrapped up in a smooth, melt-in-your-mouth texture that feels luxurious but is surprisingly simple to whip up. Whether you’re surprising guests at a holiday gathering or just craving a special something to satisfy your sweet tooth, this fudge promises to become a beloved favorite you’ll want to make again and again.

Ingredients You’ll Need

These ingredients come together to create the perfect harmony of flavor, texture, and festive color in your fudge. Each component plays a crucial role in achieving that creamy, rich, and slightly tangy result that makes this treat so irresistible.

• 2 cups granulated sugar: The essential sweetness that forms the base and structure of your fudge.
• ¾ cup sour cream (full fat): Adds a luscious creaminess and a slight tang that brightens the overall flavor.
• ½ cup unsalted butter: Enhances richness and helps create that smooth, fudgy consistency.
• ½ teaspoon fine sea salt: Balances sweetness and elevates the other flavors with a subtle savory touch.
• 1 cup white chocolate chips (or 6 ounces chopped white chocolate): Brings a dreamy, sweet creaminess that defines the fudge’s character.
• 7 ounces marshmallow creme (or marshmallow fluff): Adds lightness and extra smoothness for a perfect texture.
• 1 teaspoon clear vanilla extract: Imparts fragrant warmth without coloring your fudge, keeping it beautifully white.
• 5 ounces dried cranberries: The star ingredient that introduces vibrant color and a delightful tart chew in every bite.

How to Make White Chocolate Cranberry Fudge Recipe

Step 1: Prepare Your Pan

Start by lining a 9×13 baking dish with foil and lightly spraying it with cooking spray. This step ensures your fudge will release easily once it’s set, making clean-cut squares a breeze.

Step 2: Combine Sugar, Sour Cream, Butter, and Salt

In a heavy 2-quart saucepan, combine the granulated sugar, sour cream, unsalted butter, and fine sea salt. This mixture forms the base of your fudge and needs to be combined carefully to ensure smooth cooking.

Step 3: Bring Mixture to a Boil

Heat the mixture over medium heat, stirring frequently until it starts to boil. This step requires attention because once it boils, you’ll be moving on to cooking the fudge to the perfect soft ball stage.

Step 4: Cook to Soft Ball Stage (238°F)

Continue cooking the mixture, stirring occasionally, until it reaches 238°F on a candy thermometer. This soft ball stage is key to achieving the ideal fudge texture—firm yet tender. Patience here rewards you with the perfect finish.

Step 5: Melt in the White Chocolate

Remove the pan from heat and stir in the white chocolate chips or chopped white chocolate. It may take a few minutes, but keep stirring gently until the chocolate is completely melted and smooth. This step gives the fudge its signature creamy flavor.

Step 6: Blend in Marshmallow Creme and Vanilla

Next, stir in the marshmallow creme and clear vanilla extract until everything is silky and well combined. The marshmallow creme helps create a smooth, tender fudge while vanilla adds that inviting aroma.

Step 7: Add the Dried Cranberries

Fold in the dried cranberries so they are evenly distributed throughout the fudge. These sweet-tart bites bring a delightful contrast in both flavor and texture that elevate the recipe.

Step 8: Pour and Cool

Transfer the fudge mixture into your prepared baking dish. Use an offset spatula to spread and smooth the top if needed. Let it cool to room temperature before moving on to chilling.

Step 9: Chill and Cut

Refrigerate the fudge for several hours until fully set. Once chilled, lift it from the pan using the foil lining and cut into neat squares. Now it’s ready to share or savor yourself!

How to Serve White Chocolate Cranberry Fudge Recipe

Garnishes

For a gorgeous finishing touch, sprinkle a few whole dried cranberries on top of the fudge squares or add a light dusting of powdered sugar. These simple garnishes not only enhance the look but also reinforce those lovely tart notes.

Side Dishes

This fudge pairs wonderfully with a hot cup of tea or fresh coffee, making it an ideal after-dinner treat. You can also serve it alongside a cheese platter featuring mild cheeses, nuts, and fresh fruit to complement its creamy sweetness.

Creative Ways to Present

Looking to impress at your next gathering? Arrange the fudge squares on a decorative platter interspersed with sprigs of fresh rosemary or edible flowers. Wrapping individual pieces in festive wax paper ribbons makes a charming homemade gift everyone will adore.

Make Ahead and Storage

Storing Leftovers

Your leftover white chocolate cranberry fudge can be stored in an airtight container in the refrigerator for up to two weeks. Keeping it chilled preserves its creamy texture and freshness, so it’s always delicious when you reach for a sweet bite later.

Freezing

If you want to enjoy this White Chocolate Cranberry Fudge Recipe over a longer period, it freezes beautifully. Wrap pieces tightly in plastic wrap, then place them in a freezer-safe container or bag for up to three months. Just thaw in the refrigerator before serving.

Reheating

This fudge is best enjoyed chilled or at room temperature, so reheating is not necessary. Let it sit out for a few minutes if it has been refrigerated or frozen to soften slightly, and it will be perfectly creamy and ready to enjoy.

FAQs

Can I use regular vanilla extract instead of clear vanilla extract?

You can, but keep in mind that regular vanilla extract will give your fudge a slightly beige tint rather than pristine white. Clear vanilla extract keeps the candy looking beautifully white without compromising flavor.

What if I don’t have a candy thermometer?

A candy thermometer ensures precision when cooking to the soft ball stage, which is key for perfect fudge. Without one, it’s harder to know when the mixture is ready. If needed, you can test by dropping a small spoonful in cold water—it should form a soft ball that holds its shape but flattens when removed.

Can I substitute fresh cranberries for dried?

Fresh cranberries contain more moisture and could affect the texture of your fudge, making it less firm and more prone to spoilage. Dried cranberries work best as they provide chewy bursts of flavor without altering the fudge’s consistency.

Is sour cream necessary in this recipe?

Yes, sour cream is essential because it adds creaminess and a subtle tang that balances the sweetness of the white chocolate. It also helps to achieve the perfect fudgy consistency.

How long should I chill the fudge before cutting?

Ideally, chill the fudge for at least several hours or overnight. This allows it to set completely so your cut squares hold their shape and slice cleanly without crumbling.

Final Thoughts

This White Chocolate Cranberry Fudge Recipe is a deliciously easy way to bring a touch of elegance and festive flair to your dessert table. It’s creamy, sweet, and perfectly balanced with tart bursts of cranberry that make every bite memorable. I promise once you try it, you’ll want to stash some in the fridge for yourself—and maybe just a little extra to share. So go ahead, give it a whirl, and savor the magic of homemade fudge that feels both nostalgic and wonderfully new.

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