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White Chocolate Cranberry Fudge

This creamy white chocolate cranberry fudge is an easy holiday treat made with rich white chocolate, chewy dried cranberries, and marshmallow creme. It has a smooth, melt-in-your-mouth texture with just the right amount of tartness from the cranberries. Perfect for Christmas cookie trays, homemade gifts, dessert tables, or making ahead for holiday gatherings.
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Course: Dessert
Cuisine: American
Keyword: cranberry fudge, white chocolate cranberry fudge, white chocolate fudge
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigerate: 4 hours
Total Time: 4 hours 40 minutes
Servings: 24

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.

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Recipe Notes

Have everything measured before beginning. Once the sugar mixture reaches the correct temperature, the remaining ingredients need to be incorporated without delay.
A candy thermometer is important here because the mixture needs to reach 238°F, the soft-ball stage. Accurate temperature control is what helps the fudge develop the intended texture.
For the palest finished fudge, clear vanilla extract is a good choice. Regular vanilla will work as well, although it can slightly deepen the color.
Use good-quality white chocolate for the smoothest melt and richest flavor. White chocolate can range from bright white to creamy yellow, so the type you choose will also influence the appearance.
If you prefer thicker pieces, prepare the fudge in an 8-inch or 9-inch square baking dish instead of the 9×13 pan.
For clean edges, a baking dish with straight sides is particularly useful. Let the fudge cool completely and refrigerate it for several hours before slicing.

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: 1mg
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