White Chocolate Cranberry Fudge

Why You’ll Love This Recipe

I love how this fudge looks and tastes like something from a fancy candy shop, yet it’s incredibly easy to make at home. The white chocolate gives it a luscious base, while the cranberries cut through the richness with a refreshing tartness. It’s perfect for the holidays, whether I’m packing it up for a cookie box or sharing it at a party. Plus, it doesn’t require any baking—just a little time and a candy thermometer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups sugar

• 3/4 cup sour cream (not light)

• 1/2 cup unsalted butter

• 1/2 teaspoon salt

• 1 cup white chocolate chips

• 7 oz marshmallow creme (1 jar)

• 1 teaspoon vanilla extract (clear vanilla if I want a whiter fudge)

• 5 oz dried cranberries (1 bag, or Craisins)

Directions

1. I start by lining a 9×13-inch baking dish with foil and giving it a light spray of cooking spray to prevent sticking.

2. In a heavy 2-quart saucepan, I combine the sugar, sour cream, butter, and salt.

3. I bring the mixture to a boil over medium heat, stirring frequently.

4. I continue cooking until the mixture reaches the soft ball stage—about 238°F—stirring occasionally.

5. Once it hits temperature, I remove it from the heat and stir in the white chocolate chips. It takes a few minutes for them to melt completely, so I keep stirring until smooth.

6. Next, I mix in the marshmallow creme and vanilla extract until fully blended.

7. I gently fold in the dried cranberries so they’re evenly distributed throughout the mixture.

8. I pour the fudge into the prepared baking dish and let it cool at room temperature.

9. Once cooled, I transfer it to the fridge to chill for at least 4 hours before cutting it into squares.

Servings and timing

This recipe makes 24 pieces and takes a total of 4 hours and 40 minutes, including chilling time. Here’s the breakdown:

• Prep time: 20 minutes

• Cook time: 20 minutes

• Refrigerate time: 4 hours

Variations

Sometimes I like to add chopped pistachios or almonds for extra crunch and a festive green color. If I want a more citrusy version, I’ll stir in a bit of orange zest with the cranberries. I’ve also made a version with dried cherries instead of cranberries for a slightly sweeter bite. And for a deeper flavor, I occasionally use vanilla bean paste in place of extract.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator, where it keeps well for up to 2 weeks. I layer the pieces with parchment paper to keep them from sticking. If I’m gifting them, I place them in mini cupcake liners inside a box or tin for a polished presentation. Freezing also works—I just wrap it tightly and freeze for up to 2 months, letting it thaw in the fridge overnight before serving.

FAQs

Can I use fresh cranberries instead of dried?

I don’t recommend it. Fresh cranberries release too much moisture and can make the fudge watery. Dried cranberries are perfect for maintaining the creamy texture.

What is the soft ball stage in candy making?

It’s a stage where the sugar mixture reaches 238°F. I usually use a candy thermometer to make sure I hit the right temperature for the perfect fudge consistency.

Can I use white baking chocolate instead of chips?

Yes, I’ve used chopped white baking chocolate when I’m out of chips. It melts beautifully and gives a super creamy result.

How do I keep the fudge from sticking to the pan?

I always line the pan with foil and spray it lightly with cooking spray. It peels away easily and keeps cleanup simple.

Can I make this fudge ahead of time?

Absolutely. I often make it several days in advance for parties or holiday gifting. Just keep it well-wrapped in the fridge until I’m ready to serve.

Conclusion

This White Chocolate Cranberry Fudge is one of my go-to recipes during the holidays because it’s festive, easy, and crowd-pleasing. I love how the sweetness of the white chocolate is balanced by the tart cranberries, and the smooth texture makes every bite a treat. Whether I’m adding it to a dessert platter or giving it as a homemade gift, this fudge always steals the show.

White Chocolate Cranberry Fudge

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• Author: Mia
• Total Time: 4 hours 40 minutes
• Yield: 24 pieces
• Diet: Vegetarian

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Description

This creamy white chocolate cranberry fudge is rich, smooth, and perfectly sweet with a tangy cranberry twist. A festive and irresistible treat for the holidays!

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Ingredients

2 cups sugar

3/4 cup sour cream (not light)

1/2 cup unsalted butter

1/2 teaspoon salt

1 cup white chocolate chips

1 (7 oz) jar marshmallow creme

1 teaspoon vanilla extract (use clear vanilla if you want whiter fudge)

1 (5 oz) bag dried cranberries (or Craisins)

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Instructions

Line a 9×13-inch baking dish with foil and lightly spray with cooking spray.

In a heavy 2-quart saucepan, combine sugar, sour cream, butter, and salt.

Bring to a boil over medium heat, stirring frequently.

Continue cooking until the mixture reaches the soft ball stage (238°F), stirring occasionally.

Remove from heat and stir in white chocolate chips until melted and smooth.

Add marshmallow creme and vanilla extract; stir until fully blended.

Fold in dried cranberries until evenly distributed.

Pour fudge into the prepared baking dish. Cool to room temperature.

Refrigerate for at least 4 hours until fully set.

Cut into squares and store in an airtight container.

Notes

For a snowy white appearance, use clear vanilla extract.

You can swap cranberries for chopped dried cherries or add pistachios for a festive twist.

Perfect make-ahead treat—stores well for up to 2 weeks in the fridge.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop + Refrigeration
• Cuisine: American