Description
This White Chocolate Cranberry Fudge is a deliciously sweet treat made with creamy white chocolate and tart cranberries. With its simple prep and rich flavor, it’s perfect for gatherings or snacking at home.
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup sour cream full fat
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
- 1 cup white chocolate chips or 6 ounces white chocolate, chopped
- 7 ounces marshmallow creme 1 jar or marshmallow fluff
- 1 teaspoon clear vanilla extract
- 5 ounces dried cranberries
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray. Set aside.
- In a heavy 2 qt saucepan, combine granulated sugar, sour cream, butter, and salt.
- Boil the mixture over medium heat, stirring frequently.
- Continue cooking and stirring occasionally until it reaches the soft ball stage at 238°F, using a candy thermometer for accuracy.
- Remove the saucepan from heat and stir in white chocolate chips until they melt completely, which may take several minutes.
- Incorporate the marshmallow creme and vanilla extract, stirring until smooth and blended.
- Add dried cranberries and mix well until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth it out with an offset spatula if necessary. Let it cool to room temperature.
- Refrigerate for several hours before cutting into squares and serving.
Notes
For a whiter fudge, use clear vanilla extract as specified.
Let the fudge cool completely before cutting to achieve clean edges.
Store any leftover fudge in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 154
- Sugar: 22g
- Sodium: 47mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 12mg