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

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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