This festive holiday fudge is rich, smooth, and irresistibly creamy, studded with tart dried cranberries that add a bright pop of flavor and color. I like making it during the holidays to share with friends and family, whether it’s for cookie trays, gifting, or just indulging in a sweet seasonal treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
¾ cup full‑fat sour cream
½ cup unsalted butter
½ teaspoon fine sea salt
1 cup white chocolate chips (or ~6 oz chopped white chocolate)
7 oz jar marshmallow creme (fluff)
1 teaspoon clear vanilla extract (for a whiter fudge)
5 oz dried cranberries
Directions
I start by lining a 9×13-inch baking dish with foil and lightly spraying it with cooking spray to prevent sticking.
In a heavy saucepan over medium heat, I combine the sugar, sour cream, butter, and salt.
I bring it all to a boil, stirring frequently. Then I continue cooking, stirring occasionally, until the mixture reaches the soft-ball stage (about 238°F on a candy thermometer).
Once it hits the right temperature, I remove it from the heat and stir in the white chocolate chips until they melt completely and the mixture is smooth.
I add the marshmallow creme and vanilla extract, stirring until everything is fully blended.
Then I fold in the dried cranberries until they’re evenly spread throughout the fudge.
I pour the mixture into the prepared pan and smooth out the top with a spatula.
After letting it cool to room temperature, I refrigerate it for several hours until it’s fully firm.
Once set, I cut it into squares and serve or package it up for gifting.
Servings and timing
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes (including chill time)
Servings: Approximately 24 squares
Calories: ~197 kcal per square
Variations
I sometimes swap the dried cranberries for dried cherries or chopped dried apricots for a different fruity twist.
For a nutty crunch, I add ½ cup of chopped pistachios or walnuts.
If I want extra texture, I stir in a handful of mini marshmallows along with the cranberries.
A sprinkle of flaky sea salt on top adds a gourmet finish I really enjoy.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator for up to 2 weeks. To keep the texture perfect, I place parchment paper between the layers.
If I want to serve it at room temperature, I let it sit out for about 10–15 minutes before serving. There’s no need to reheat this fudge—it’s best served chilled or slightly softened.
FAQs
How do I know when the fudge mixture is at the soft-ball stage?
I use a candy thermometer to check when it hits around 238°F. Without one, I drop a small amount into cold water—if it forms a soft, flexible ball, it’s ready.
Can I use regular vanilla extract instead of clear?
Yes, I can use regular vanilla extract, but the fudge may have a slightly off-white color. Clear vanilla helps keep it bright and festive.
What if I don’t have marshmallow creme?
If I don’t have marshmallow creme, I can substitute it with a homemade version using egg whites, sugar, and corn syrup—but the store-bought version is much easier.
Can I freeze this fudge?
Yes, I freeze it in a freezer-safe container with parchment between layers. It keeps well for up to 2 months. When I’m ready to enjoy it, I let it thaw in the fridge overnight.
Do I need to use a candy thermometer?
It’s not absolutely required, but I find it’s the most reliable way to make sure the fudge sets properly. Without it, there’s a risk of under- or overcooking the mixture.
Conclusion
This creamy white chocolate cranberry fudge is one of my go-to recipes for the holidays because it’s simple, elegant, and always a crowd-pleaser. I like how the tart cranberries cut through the sweetness, and the smooth, melt-in-your-mouth texture makes every bite feel indulgent. Whether I’m gifting it or keeping it all for myself, it’s a festive favorite I come back to year after year.
📖 Recipe:
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Creamy White Chocolate Cranberry Fudge
- Total Time: 4 hours 40 minutes
- Yield: Approximately 24 squares
- Diet: Vegetarian
Description
This festive holiday fudge is rich, smooth, and irresistibly creamy, made with white chocolate and studded with tart dried cranberries for a bright pop of flavor and color.
Ingredients
2 cups granulated sugar
¾ cup full-fat sour cream
½ cup unsalted butter
½ teaspoon fine sea salt
1 cup white chocolate chips (or ~6 oz chopped white chocolate)
7 oz jar marshmallow creme (fluff)
1 teaspoon clear vanilla extract
5 oz dried cranberries
Instructions
- Line a 9×13-inch baking dish with foil and lightly spray with cooking spray to prevent sticking.
- In a heavy saucepan over medium heat, combine the sugar, sour cream, butter, and salt.
- Bring the mixture to a boil, stirring frequently. Continue cooking until it reaches the soft-ball stage (about 238°F on a candy thermometer).
- Remove from heat and stir in the white chocolate chips until melted and smooth.
- Add marshmallow creme and vanilla extract, stirring until fully blended.
- Fold in the dried cranberries until evenly distributed.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Let cool to room temperature, then refrigerate for several hours until fully firm.
- Once set, cut into squares and serve or package for gifting.
Notes
Swap cranberries with dried cherries or chopped dried apricots for variation.
Add ½ cup chopped pistachios or walnuts for a nutty crunch.
Stir in mini marshmallows for extra texture.
Sprinkle flaky sea salt on top for a gourmet finish.
Store in an airtight container in the fridge for up to 2 weeks with parchment between layers.
Can be frozen for up to 2 months; thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 197
- Sugar: 26g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
