My favorite thing about this fudge is the contrast between the creamy white chocolate and the bright, slightly tart cranberries. The fudge itself is rich and smooth, while the dried fruit adds little bursts of chewiness throughout. And with its snowy white color and ruby-red cranberries, it looks right at home on a holiday dessert table.
This recipe makes a thinner-style fudge in a 9×13 baking dish, rather than the thick cubes you might expect from a traditional square pan. I love the way the thinner pieces look, especially when they’re arranged on a cookie platter or tucked into a holiday gift box.
Why You’ll Love This Recipe
We love this fudge because it has that classic homemade candy-shop quality without requiring a long ingredient list. The white chocolate makes it wonderfully creamy, the dried cranberries bring a little tartness, and the marshmallow creme helps create that soft, smooth texture.
It’s also a great make-ahead dessert. Once the fudge has chilled, you can cut it into squares and keep it ready in the refrigerator or freezer. Make a batch for the holidays, and you’ll have an easy treat ready whenever guests arrive.
For White Chocolate Cranberry Fudge
- Granulated Sugar – this provides the sweetness and forms the base of the fudge as it cooks to the soft-ball stage.
- Sour Cream – use full-fat sour cream for the richest texture. It also helps keep the fudge smooth and creamy.
- Unsalted Butter – adds richness and gives the fudge its soft, buttery texture.
- Fine Sea Salt – a small amount helps balance the sweetness of the sugar and white chocolate.
- White Chocolate Chips – this is where the creamy white chocolate flavor comes from. You can also use 6 ounces white chocolate, chopped.
- Marshmallow Creme – helps create that soft, smooth fudge texture and gives the finished candy a creamy consistency.
- Clear Vanilla Extract – adds a touch of vanilla flavor. Clear vanilla is especially useful if you want the fudge to keep its bright white appearance.
- Dried Cranberries – these add chewy texture and a tart, fruity contrast to the rich sweetness of the white chocolate.
Let’s Make the Fudge!
Start by preparing your baking dish and measuring the ingredients. Fudge comes together quickly once the sugar mixture reaches the right temperature, so having everything ready makes the process much easier.
The key step is cooking the sugar mixture to 238°F, or the soft-ball stage. From there, you’ll stir in the white chocolate, marshmallow creme, vanilla, and dried cranberries before spreading everything into the prepared pan.
Step-by-Step Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray. Set aside.
- Combine granulated sugar, sour cream, butter and salt in a heavy 2 qt saucepan.2 cups granulated sugar,¾ cup sour cream,½ cup unsalted butter,½ teaspoon fine sea salt
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage, 238°F. Use a candy thermometer like this one to make sure the fudge isn’t over or undercooked.
- Remove from heat and stir in white chocolate chips until fully melted. This will take several minutes.1 cup white chocolate chips
- Stir in the marshmallow creme and vanilla extract until smooth and blended.7 ounces marshmallow creme,1 teaspoon clear vanilla extract
- Stir in dried cranberries until evenly distributed.5 ounces dried cranberries
- Pour into the baking dish. Use an offset spatula to spread and smooth if need. Cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares and serving.
Expert Tips
Have everything ready before you start. Once the sugar mixture reaches 238°F, you’ll want the remaining ingredients close by so you can move through the final steps without delay.
Use a candy thermometer. The temperature is important here. Reaching the soft-ball stage gives the fudge the texture you’re looking for.
Stick with full-fat sour cream. It helps provide the richness and consistency that make this fudge so creamy.
Choose good-quality white chocolate. It melts smoothly and gives the finished fudge a richer flavor.
For whiter fudge, use clear vanilla extract. Regular vanilla works too, but clear vanilla keeps the color lighter.
Give it time to chill. Several hours in the refrigerator will make the fudge much easier to slice cleanly.
Want thicker pieces? Use an 8-inch or 9-inch square baking dish instead of the 9×13 pan.
Recipe Variations
There are plenty of easy ways to put your own spin on this fudge.
Add about ½ cup of chopped pistachios, pecans, walnuts, or macadamia nuts for a little crunch.
For a warmer, bakery-style flavor, swap some or all of the vanilla for almond extract.
A teaspoon of fresh orange zest adds a bright citrus note that pairs especially well with the cranberries.
You can also replace the cranberries with dried cherries or dried blueberries.
For a pretty finishing touch, drizzle the cooled fudge with white chocolate before cutting it into squares.
Storage & Reheating
Keep the fudge in an airtight container in the refrigerator for up to 2 weeks.
To freeze it, place the fudge in a freezer-safe container and separate the layers with parchment paper. It can be frozen for up to 3 months.
When you’re ready to enjoy it, thaw the fudge at room temperature or in the refrigerator. There is no need to reheat it—this fudge is meant to be served chilled or at room temperature.
Serving Suggestions
This fudge is right at home on a holiday dessert table alongside cookies, brownies, and other homemade sweets. Cut the pieces into small squares and arrange them on a platter for an easy party treat.
For gifting, place the fudge in a lined tin or small gift box and add a simple ribbon. The red cranberries make each piece look festive without needing much decoration.
It’s also lovely alongside a mug of coffee, tea, or hot cocoa when you’re settling in for a cozy holiday afternoon.
If you’re building a Christmas cookie tray, add the fudge toward the center of the platter so the white chocolate and cranberry colors stand out.
A Little More Fudge for the Holidays
If you’re making this fudge for a holiday gathering, consider preparing it ahead of time. Once chilled and cut, the pieces are easy to store, arrange, and package, making this one of those desserts you can get out of the way before the festivities begin.
Recipe FAQs
1. Do I really need a candy thermometer?
Yes, I recommend using one for this fudge. The sugar mixture needs to reach 238°F, or the soft-ball stage, so a candy thermometer makes it much easier to know when it’s ready. This is one step where having the right temperature makes a big difference in the final texture.
2. How do I keep the fudge from turning grainy?
The key is to cook the sugar mixture to 238°F and follow the recipe’s stirring instructions. Avoid unnecessary stirring while it cooks, and make sure you don’t remove it from the heat before it reaches the soft-ball stage. This will help give you that smooth, creamy texture you’re after.
3. What if my fudge is too soft and won’t set?
This usually means the sugar mixture didn’t reach the full 238°F before it was removed from the heat. A candy thermometer is especially helpful here because even a small difference in temperature can affect how firmly the fudge sets. Also, make sure you give the fudge several hours in the refrigerator before cutting it.
4. Can I use fresh or frozen cranberries instead of dried?
No, I recommend sticking with dried cranberries for this recipe. Fresh and frozen cranberries contain much more moisture, which can interfere with the fudge setting properly. Dried cranberries also give you that chewy texture and tart flavor that works so well with the creamy white chocolate.
5. How do I get clean squares when cutting the fudge?
Don’t rush this part! Let the fudge cool to room temperature first, then refrigerate it for several hours until completely set. Once it’s firm, cut it into squares with a sharp knife. For even cleaner cuts, you can wipe the knife between slices.
You May Also Love
Loved this dessert? Discover more reader-favorite sweet treats that are just as irresistible.
Better Than a Boyfriend Brownies
The Ultimate Lemon Sugar Cookies
White Chocolate Cranberry Fudge
Ingredients
- 2 cup granulated sugar
- 3/4 cup sour cream full fat
- ½ cup unsalted butter
- 1/2 tsp fine sea salt
- 1 cup white chocolate chips or 6 ounces white chocolate, chopped
- 7 ounces marshmallow creme 1 jar or marshmallow fluff
- 1 tsp clear vanilla extract make sure to use clear vanilla extract if you want whiter fudge
- 5 ounces dried cranberries
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray. Set aside.
- Combine granulated sugar, sour cream, butter and salt in a heavy 2 qt saucepan. 2 cups granulated sugar,¾ cup sour cream,½ cup unsalted butter,½ teaspoon fine sea salt
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage, 238°F. Use a candy thermometer like this one to make sure the fudge isn't over or undercooked.
- Remove from heat and stir in white chocolate chips until fully melted. This will take several minutes.1 cup white chocolate chips
- Stir in the marshmallow creme and vanilla extract until smooth and blended.7 ounces marshmallow creme,1 teaspoon clear vanilla extract
- Stir in dried cranberries until evenly distributed.5 ounces dried cranberries
- Pour into the baking dish. Use an offset spatula to spread and smooth if need. Cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares and serving.
.
Recipe Notes
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 34mg | Fiber: 1g | Sugar: 30g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mgYou May Also Love
Loved this dessert? Discover more reader-favorite sweet treats that are just as irresistible.
Better Than a Boyfriend Brownies
The Ultimate Lemon Sugar Cookies
