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
