Description
A game-changing guide to making creamy, delightfully tart White Chocolate Cranberry Fudge that’s perfect for holiday gifting or sharing.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup butter
- 1/4 teaspoon salt
- 2 cups white chocolate chips
- 1 cup marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray.
- In a heavy 2-quart saucepan, combine granulated sugar, sour cream, butter, and salt. Stir until the butter melts and the mixture is homogenous.
- Bring the mixture to a boil over medium heat, stirring frequently. Cook until it reaches the soft-ball stage (238°F / 114°C).
- Remove from heat and stir in white chocolate chips until fully melted.
- Stir in marshmallow creme and vanilla extract until smooth.
- Fold in dried cranberries.
- Pour into the prepared baking dish and smooth the top. Cool to room temperature, then refrigerate for several hours before cutting into squares.
Notes
For best results, chill the fudge overnight before cutting. Toss cranberries in powdered sugar before folding to prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 28g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg