White Chocolate Cranberry Fudge
This fudge perfectly blends the sweetness of white chocolate with the tartness of dried cranberries, creating a rich and creamy dessert that is perfect for festive occasions.
Servings: 16 squares
Calories: 180kcal
Ingredients
Fudge Base
- 2 cups granulated sugar (400 grams)
- 3/4 cup sour cream (full fat) (180 ml)
- 1/2 cup unsalted butter (113 grams)
- 1/2 teaspoon fine sea salt
- 1 cup white chocolate chips (or 6 ounces chopped white chocolate)
- 7 ounces marshmallow creme (200 grams)
- 1 teaspoon clear vanilla extract
- 5 ounces dried cranberries (140 grams)
Instructions
Preparation
- Line a 9x13 baking dish with foil, ensuring it’s pushed into the corners. Lightly spray the foil with nonstick spray.
- In a heavy 2-quart saucepan, combine granulated sugar, sour cream, unsalted butter, and fine sea salt. Place the pan over medium heat.
Cooking
- Stir the mixture often as it heats. Once it comes to a boil, continue cooking until it reaches the soft-ball stage (238°F or 114°C).
- Remove the saucepan from heat and stir in the white chocolate chips, keeping stirring until melted and smooth.
- Add the marshmallow creme and clear vanilla extract, mixing thoroughly until well blended.
- Gently fold in the dried cranberries.
Cooling
- Carefully pour the fudge mixture into your prepared baking dish and smooth the top with a spatula.
- Let it cool to room temperature and then place it in the refrigerator to chill for about 3 to 4 hours.
Serving
- Once set, lift the fudge from the pan by the foil edges and cut it into small squares.
- Arrange the fudge squares on a decorative platter and consider sprinkling with chopped pistachios or drizzling with melted white chocolate.
Notes
Fudge can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Let it soften for about 10 minutes at room temperature before serving. Add nuts for extra crunch, or a pinch of cinnamon or nutmeg for added flavor.