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!
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)
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
