White Chocolate Cranberry Fudge is a rich, festive treat that delivers a perfect balance of creamy sweetness and tangy bursts of cranberries. Whether you’re preparing dessert for a holiday gathering or crafting edible gifts, this fudge stands out with its snowy white hue and jewel-toned cranberries. It takes just 20 minutes of prep and a few simple ingredients to make a decadent, homemade candy that’s sure to impress. Let’s dive into why this recipe deserves a place on your dessert tray this season.
Why You’ll Love This White Chocolate Cranberry Fudge
This White Chocolate Cranberry Fudge is as delicious as it is beautiful. The contrast of creamy white chocolate with the tartness of dried cranberries makes each bite burst with flavor. It’s easy to make without needing a candy shop setup—just basic kitchen tools and a candy thermometer. Marshmallow creme adds a silky, melt-in-your-mouth consistency, while the bright, festive look of the fudge makes it ideal for holiday gifting, cookie exchanges, and dessert platters.
Ingredients
- 2 cups granulated sugar
- ¾ cup full-fat sour cream
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
- 1 cup of white chocolate chips or 6 ounces of finely chopped white chocolate
- 7 ounces of marshmallow creme (one jar or marshmallow fluff)
- 1 teaspoon clear vanilla extract (for a bright white fudge)
- 5 ounces dried cranberries
Step-by-Step: How to Make White Chocolate Cranberry Fudge
- Prepare the Pan: Line a 9×13 inch baking dish with foil and lightly spray with nonstick spray. Set aside.
- Make the Base: In a heavy 2-quart saucepan, combine sugar, sour cream, butter, and salt.
- Cook to Soft Ball Stage: Stir the mixture frequently over medium heat until it comes to a boil. Attach a candy thermometer and cook until the temperature reaches 238°F (soft ball stage), stirring occasionally.
- Add White Chocolate: Remove the pan from heat and stir in the white chocolate chips or chopped white chocolate. Stir until completely melted and smooth—this may take a few minutes.
- Add Marshmallow and Vanilla: Mix in the marshmallow creme and clear vanilla extract until fully blended.
- Fold in Cranberries: Gently stir in dried cranberries until evenly distributed throughout the fudge.
- Set the Fudge: Pour the fudge mixture into your prepared baking dish. Use an offset spatula to spread it evenly. Let it cool to room temperature, then refrigerate for at least 4 hours before cutting into squares.
Helpful Tips
- Use a candy thermometer for precision. The soft ball stage (238°F) is crucial for the right fudge consistency.
- Opt for clear vanilla extract to maintain the bright white color of the fudge.
- Stir continuously during melting to prevent scorching and ensure a silky texture.
- Cut the fudge with a sharp, warm knife for clean squares.
Substitutions and Variations
- Nuts: Add chopped pistachios or pecans for a crunchier texture.
- Fruit Mix-ins: Swap cranberries with dried cherries or a mix of berries.
- Flavored Extracts: Use almond or orange extract for a flavor twist.
- Vegan Version: Use plant-based butter, dairy-free white chocolate, and vegan marshmallow creme.
Storage Instructions
- Room Temperature: Store fudge in an airtight container for up to 1 week.
- Refrigerator: Keeps well in the fridge for up to 2 weeks.
- Freezer: Wrap tightly and separate layers with parchment. Store in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature.
Nutritional Information
Each piece (1 of 24 servings) contains approximately:
- Calories: 197
- Carbohydrates: 33g
- Sugar: 30g
- Fat: 8g
- Saturated Fat: 5g
- Protein: 1g
- Fiber: 1g
- Sodium: 62mg
- Cholesterol: 15mg
- Calcium: 25mg
- Iron: 1mg
Serving Suggestions
- Arrange on a holiday dessert platter with cookies, truffles, and bark.
- Wrap in festive tins or bags for edible gifts.
- Serve with coffee or tea for a delightful afternoon treat.
- Pair with hot cocoa for an indulgent winter snack.
Frequently Asked Questions About White Chocolate Cranberry Fudge
Can I make this fudge without a candy thermometer?
Technically yes, but using a candy thermometer ensures you reach the correct soft ball stage. If you skip it, you risk the fudge being too soft or too hard.
Why is clear vanilla important in this recipe?
Clear vanilla keeps the fudge bright white. Regular vanilla can slightly darken the mixture, though it won’t affect the flavor.
Can I use fresh cranberries instead of dried?
No, fresh cranberries release too much moisture. Dried cranberries work best for texture and stability.
How long does it take to set in the fridge?
At least 4 hours, but overnight is best for clean slicing and firm texture.
Can I double this recipe?
Yes, but you’ll need a larger pan and more time for cooking and setting. Be sure to stir well to evenly distribute the heat.
Conclusion
Thank you so much for trying this White Chocolate Cranberry Fudge recipe. I absolutely love how simple yet show-stopping this treat is. The rich white chocolate pairs perfectly with the tart cranberries, and it always brings compliments when I share it with friends and family. Whether you’re making it for a holiday gift or a cozy snack, I hope it brings a little sweetness to your season. Happy cooking and thanks for being part of this delicious journey!
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White Chocolate Cranberry Fudge
- Total Time: 4 hours 40 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
White Chocolate Cranberry Fudge is creamy, festive, and filled with tart cranberries. Perfect for Christmas trays, edible gifts, and cookie exchanges. Quick, easy, and guaranteed to impress—save and make this sweet holiday favorite today!
Ingredients
2 cups granulated sugar
¾ cup full-fat sour cream
½ cup unsalted butter
½ teaspoon fine sea salt
1 cup of white chocolate chips or 6 ounces of finely chopped white chocolate
7 ounces of marshmallow creme (one jar or marshmallow fluff)
1 teaspoon clear vanilla extract (for a bright white fudge)
5 ounces dried cranberries
Instructions
- Prepare the Pan: Line a 9×13 inch baking dish with foil and lightly spray with nonstick spray. Set aside.
- Make the Base: In a heavy 2-quart saucepan, combine sugar, sour cream, butter, and salt.
- Cook to Soft Ball Stage: Stir the mixture frequently over medium heat until it comes to a boil. Attach a candy thermometer and cook until the temperature reaches 238°F (soft ball stage), stirring occasionally.
- Add White Chocolate: Remove the pan from heat and stir in the white chocolate chips or chopped white chocolate. Stir until completely melted and smooth—this may take a few minutes.
- Add Marshmallow and Vanilla: Mix in the marshmallow creme and clear vanilla extract until fully blended.
- Fold in Cranberries: Gently stir in dried cranberries until evenly distributed throughout the fudge.
- Set the Fudge: Pour the fudge mixture into your prepared baking dish. Use an offset spatula to spread it evenly. Let it cool to room temperature, then refrigerate for at least 4 hours before cutting into squares.
Notes
Use clear vanilla extract to keep the fudge bright white.
Stir constantly when melting to prevent scorching.
Store in an airtight container at room temp for 1 week, or refrigerate for up to 2 weeks.
Freeze for up to 3 months using parchment to separate layers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes + Time (Refrigeration): 4 hours
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 197
- Sugar: 30g
- Carbohydrates: 33g
- Protein: 1g