This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries! Just perfect for the holidays!
Love easy fudge recipes? Make sure to try my Hot Cocoa Fudge, Peanut Butter Cup Cheesecake Fudge and Peppermint Fudge!
White Chocolate Cranberry Fudge Recipe
My latest love is this White Chocolate Cranberry Fudge. It’s a sinfully delicious and decadent fudge that’s as pretty as it is tasty. It’s a creamy white chocolate fudge studded with dried cranberries and it’s just stunning on dessert tables and cookie plates.
It’s pure heaven in your mouth. The white chocolate is so smooth, so creamy, so rich and the cranberries just cut through it all perfectly with a refreshing zip. I only used one cup of white chocolate chips in this recipe so you get that sweet, rich taste but it’s not overpowering.
You’ll notice that this fudge is thinner. I went with a 9×13 baking dish instead of the standard 8×8 or 9×9. You could totally use those, of course, but I wanted a little different look for this fudge. Something a bit more elegant and I love it!
You could easily add some chopped pistachios to this fudge recipe to give it added texture and flavor. Bonus, the green will go great with the white and red colors of this fudge!
More Cranberry Treats
- Cranberry Bars
- Cranberry Orange Scones
- White Chocolate Cranberry Cheesecake
- Cranberry Pecan Pumpkin Bread
- Cranberry Fluff
What You’ll Need
This White Chocolate Cranberry Fudge recipe is a breeze to make! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- sugar – gives the fudge its decadent sweetness.
- sour cream – use full fat, not light sour cream.
- unsalted butter – adds flavor and creaminess to the fudge.
- salt – to balance all the sweetness.
- white chocolate chips – the white chocolate chips are what gives this fudge it’s flavor and structure. When the chips set up after being melted, it creates a nice fudge texture.
- marshmallow creme – you’ll need one full jar.
- vanilla extract – I prefer to use a clear vanilla extract for whiter fudge but if you can’t find it, regular vanilla extract will do nicely.
- dried cranberries – I use craisins for this recipe.
How To Make White Chocolate Cranberry Fudge
- Line a 9×13 baking dish with foil and lightly spray with cooking spray.
- Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
- Bring to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage (238 degrees). You’ll need a candy thermometer for this part.
- Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
- Stir in the marshmallow creme and vanilla extract until smooth and blended.
- Stir in dried cranberries until evenly distributed.
- Pour into the baking dish, cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares.
- Store in an airtight container.
Storage Information
Room Temperature or Refrigerator: Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Transfer to a freezer safe container using pieces of parchment to separate the layers. Fudge can be frozen for up to 3 months. Thaw at room temperature or in refrigerator.
Trish’s Tips and Tricks
- I used clear vanilla extract – not a deal-breaker – but it keeps the fudge that dreamy, creamy white and really makes those cranberries pop!
- For thicker fudge, make this white chocolate cranberry fudge recipe in a 9 or 8 inch square baking dish.
- Add a white chocolate drizzle on top for a elegant finish.
- Consider adding your favorite nuts to this recipe. About a half a cup of chopped pistachios, pecans or macadamia nuts would be delicious.
Let’s Talk Candy Thermometers
I know many of you get scared off when I ask you to use a candy thermometer, but, trust me, YOU can do this. I have used many candy thermometers. over the years but my favorite is this digital candy thermometer here.
You can set your desired temperature and it will beep at you when it gets close so that you’re ready for the next step. Also? I’ve been using it for a couple years and it’s still 100% accurate – just tested it again this morning 🙂
More Fudge Recipes To Try
- Peanut Butter Rocky Road Fudge
- Peppermint Mocha Fudge
- Maple Nut Fudge
- Peanut Butter Fudge
- Cranberry Pistachio Fudge
How To Make White Chocolate Cranberry Fudge
White Chocolate Cranberry Fudge
Ingredients
- 2 cups sugar
- 3/4 cup sour cream not light
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 cup white chocolate chips
- 7 oz marshmallow creme 1 jar
- 1 tsp vanilla extract clear vanilla extract if you want whiter fudge
- 5 oz dried cranberries 1 bag – or Craisins
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray.
- Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
- Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes 🙂
- Stir in the marshmallow creme and vanilla extract until smooth and blended.
- Stir in dried cranberries until evenly distributed.
- Pour into the baking dish, cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares,
- Store in an airtight container.
Amy says
Dunno what I did wrong but these were still goo this morning. Did everything even down to using the candy thermometer. Disappointed because I so wanted to be eating cranberry fudge lol.
Trish - Mom On Timeout says
Oh no Amy! Did you check your candy thermometer before you started cooking? Just a few degrees off can make a big difference when it comes to candy making.
Kendra says
I made this as my first attempt ever at making fudge and you spoiled me! It was amazing! I have since tried two other recipes (with actual chocolate) and they just cannot compare, so I am going to try this one again. Thank you!
Trish - Mom On Timeout says
Ah! I don’t mind spoiling you one little bit Kendra – thank you!
Amy Huntley@theidearoom.net says
These are so perfect for Christmas! They look amazing! Pinned!
Trish - Mom On Timeout says
Thanks so much Amy!
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Amie says
Exactly what does that have to do with fudge?
Tina says
Hi. I made this last night and put it in the fridge overnight to set. This morning I got up to cut it but it doesn’t seem as if it’s set all the way. What sort of consistency should it be when it’s ready to cut? Trying to figure out how I went wrong here. It’s just not as firm as I thought it would be so I tossed it in the freezer for a bit.
Trish - Mom On Timeout says
It should be firm but soft. What temperature did you take it to and did you check to make sure your thermometer was accurate first? I ask because yesterday I was talking to my sister who makes fudge year round and she had a couple of failed attempts yesterday only to find out here thermometer is no longer reading accurately. Serious bummer 🙁
It should be firm enough to cut through even at room temperature but since it sounds like it’s not, the freezer was probably the best idea. Let me know how it goes Tina and Merry Christmas!
Diane says
Delicious and easy to make.
Trish - Mom On Timeout says
So glad you enjoyed the recipe Diane!
Christie says
I just came across your fudge recipes on Pinterest. They look devine. I can’t wait to try this one. It looks beautiful and delicious all in one and perfect for Christmas. Question though, I had always been told not to put fudge in the refrigerator because it would change the consistency. Have I been told wrong?
Rhonda says
I made this tonight, but when I added in the white chocolate, the butter separated. Did I do something wrong?
Trish - Mom On Timeout says
Yeah, that definitely shouldn’t happen. What temperature were you at when you were stirring in the white chocolate?
Angela says
This turned out wonderful! I substituted orange extract for the vanilla and it’s amazing!
Trish - Mom On Timeout says
Ooooh! What a fabulous idea Angela! That sounds incredible! So glad you enjoyed the recipe!!
Laura @ Laura's Culinary Adventures says
Who doesn’t love fudge? I’m usually not a huge fan of white chocolate, but this looks amazing!
Trish - Mom On Timeout says
Thanks Laura! My husband isn’t much of a white chocolate lover either but this is his new favorite fudge 🙂 Thanks for stopping by!
Nicole says
Thank you so much for this recipe! I just made it as part of my Christmas gifts. It’s amazing!! I’m in Australia, and you can get marshmallow creme at some American food stores (costco, USA foods) and I’ve even seen it at the reject shop.
Thanks again! I’m so happy with it!
Trish - Mom On Timeout says
So happy to hear that Nicole! I’m glad you were able to locate some marshmallow creme 🙂
Lucy says
Is marshmallow fluff the same as marshmallow creme?
I’m in the UK
Trish - Mom On Timeout says
Yes, it sure is!
Tina Hoffman says
White Chocolate Cranberry Fudge?? Oh my, where have you been all my life? This is going to be my signature contribution to this year’s Christmas Eve pot luck! Thank you SO much!
Trish - Mom On Timeout says
Woohoo! You’re going to be a total rockstar at the pot luck Tina 🙂
Jessica Knott {Swankyrecipes} says
This looks absolutely delicious! Can’t wait to make it in time for the holiday season. Thanks for the great recipe.
Trish - Mom On Timeout says
Thank you Jessica! Thanks for stopping by 🙂
Brandyn | Southern Distinctions says
Absolutely love the White Chocolate Cranberry Fudge! I’ll definitely be trying it this season.
Trish - Mom On Timeout says
Thank you so much Brandyn! Have a great weekend!
Meadow says
I don’t care for sour cream. Is the taste of the sour cream strong in this fudge? Thanks.
Trish - Mom On Timeout says
Can’t taste it at all Meadow – enjoy!