White Chocolate Cranberry Fudge Recipe
This luscious White Chocolate Cranberry Fudge combines creamy white chocolate with tart dried cranberries for a festive and delightful treat. Made by cooking a rich sugar and sour cream base to the perfect soft ball stage, then blended with marshmallow creme and vanilla, this fudge is smooth and creamy with bursts of cranberry sweetness. Perfect for holiday gift-giving or special occasions, this no-bake refrigerated fudge recipe is easy to make and yields a generous 24 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Fudge Base
- 2 cups granulated sugar
- ¾ cup full fat sour cream
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
Add-ins
- 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
- 5 ounces dried cranberries
Instructions
- Prepare the pan: Line a 9×13 inch baking dish with foil and lightly spray it with cooking spray to prevent sticking. Set aside.
- Combine base ingredients: In a heavy 2-quart saucepan, mix together granulated sugar, full fat sour cream, unsalted butter, and fine sea salt.
- Cook the mixture: Heat the mixture over medium heat, stirring frequently until it comes to a boil.
- Reach soft ball stage: Continue cooking the mixture, stirring occasionally, until it reaches 238°F (soft ball stage) on a candy thermometer, ensuring precise fudge consistency.
- Melt white chocolate: Remove the saucepan from heat and stir in white chocolate chips. Continue stirring until the white chocolate is completely melted and the mixture is smooth.
- Add marshmallow and vanilla: Stir in the marshmallow creme and clear vanilla extract until fully blended and smooth.
- Mix in cranberries: Fold dried cranberries evenly into the fudge mixture.
- Pour and spread: Pour the fudge into the prepared baking dish and use an offset spatula to spread and smooth the surface if needed. Let it cool to room temperature.
- Chill and set: Refrigerate the fudge for several hours, about 4 hours or until firm. Once set, cut into squares and serve.
Notes
- Use clear vanilla extract to maintain a whiter fudge color.
- A candy thermometer is essential to achieve the correct soft ball stage and prevent overcooking.
- Full fat sour cream adds creaminess and texture, but substitutions may affect final consistency.
- Storing fudge in an airtight container in the refrigerator helps maintain freshness for up to two weeks.
- For a different twist, try adding chopped nuts or substituting dried cherries for cranberries.
