This rich and festive fudge blends creamy white chocolate with tart dried cranberries for a treat that feels like the holidays in every bite. I love how the ruby red cranberries pop against the smooth white chocolate, making each piece a perfect balance of sweet, creamy, and tangy. Whether I’m setting up a dessert table, wrapping up edible gifts, or just craving something cozy and indulgent, this fudge always hits the spot.
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 marshmallow creme (about 1 jar)
1 teaspoon clear vanilla extract
5 oz dried cranberries
Directions
I start by lining a 9×13-inch baking dish with foil and lightly spraying it with cooking spray.
In a heavy-bottomed saucepan, I combine the sugar, sour cream, butter, and salt.
I bring the mixture to a boil over medium heat, stirring frequently, until it reaches 238°F (the soft-ball stage).
After removing the pan from heat, I stir in the white chocolate until it’s fully melted.
Then I mix in the marshmallow creme and vanilla extract until the mixture is smooth and blended.
I fold in the cranberries gently so they’re evenly distributed.
I pour everything into the prepared baking dish, spreading it out evenly.
Once it cools to room temperature, I refrigerate it for several hours until fully set.
Finally, I cut it into squares and serve or package it up for gifting.
Servings and timing
Servings: 24
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes (includes chilling)
Calories: 197 kcal per serving
Variations
I sometimes add chopped pistachios or almonds for a nutty crunch and festive green color.
For extra tang, I’ve swapped out some of the cranberries with chopped dried cherries.
A drizzle of dark chocolate on top adds contrast and even more flavor.
If I want to make it more elegant, I press a few extra cranberries on top right before chilling.
Storage/Reheating
I store this fudge in an airtight container in the refrigerator for up to 2 weeks. If I’m giving it as a gift, I keep it chilled until it’s time to package. It doesn’t need reheating, but I like to let it sit at room temperature for 10–15 minutes before serving so it softens slightly.
FAQs
How do I know when the fudge reaches the soft-ball stage?
I use a candy thermometer and watch for 238°F. If I don’t have one, I drop a small bit into cold water—it should form a soft ball that flattens when pressed.
Can I use fresh cranberries instead of dried?
I don’t recommend it. Fresh cranberries release moisture and can affect the texture and shelf life of the fudge.
What kind of white chocolate works best?
I prefer high-quality white chocolate chips or bars. If I use bars, I chop them finely so they melt quickly.
Can I freeze white chocolate cranberry fudge?
Yes, I freeze it in an airtight container with layers separated by parchment paper. I thaw it in the fridge overnight when I’m ready to serve.
Can I make this fudge without a candy thermometer?
Yes, but it helps to be familiar with the soft-ball stage test using cold water. Still, I find a thermometer makes things much easier and more accurate.
Conclusion
This White Chocolate Cranberry Fudge is one of those recipes I turn to year after year. It’s festive, flavorful, and surprisingly easy to make. Whether I’m gifting it, sharing it at a party, or keeping a stash in the fridge for snacking, it always brings that little spark of holiday magic.
📖 Recipe:
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White Chocolate Cranberry Fudge
- Total Time: 4 hours 40 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
This rich and festive White Chocolate Cranberry Fudge blends creamy white chocolate with tart dried cranberries for a treat that feels like the holidays in every bite. It’s easy to make, perfectly balanced in flavor, and ideal for gifting or indulging.
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 marshmallow creme (about 1 jar)
1 teaspoon clear vanilla extract
5 oz dried cranberries
Instructions
- Line a 9×13-inch baking dish with foil and lightly spray it with cooking spray.
- In a heavy-bottomed saucepan, combine the sugar, sour cream, butter, and salt.
- Bring the mixture to a boil over medium heat, stirring frequently, until it reaches 238°F (soft-ball stage).
- Remove the pan from heat and stir in the white chocolate until fully melted.
- Mix in the marshmallow creme and vanilla extract until smooth and blended.
- Fold in the dried cranberries gently until evenly distributed.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Let the fudge cool to room temperature, then refrigerate for several hours until fully set.
- Cut into squares and serve or package for gifting.
Notes
Add chopped pistachios or almonds for a festive crunch.
Swap some cranberries with dried cherries for extra tang.
Drizzle dark chocolate on top for contrast and added flavor.
Press a few extra cranberries on top before chilling for a polished look.
Store in an airtight container in the fridge for up to 2 weeks.
Let sit at room temperature for 10–15 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 197
- Sugar: 24g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
