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This velvety white chocolate cranberry fudge brightens any holiday gathering with its creamy texture and vibrant pops of tart fruit. With a rich and festive look, it brings a dash of seasonal joy to dessert plates and gift boxes. Every bite is smooth and sweet, with chewy cranberries for the perfect contrast.
I stumbled across this fudge when I needed a last-minute addition to a cookie tray. It disappeared before any of the cookies, so now I triple the batch every December.
Ingredients
- Granulated sugar: It is the base of the fudge and creates sweetness and structure. Use the freshest sugar for the best results.
- Sour cream: Adds tang and creaminess. Full fat sour cream gives the most luscious texture and I do not recommend swapping for reduced fat.
- Unsalted butter: Lends richness and helps the fudge set up smoothly. Stick with unsalted and check the date for freshness.
- Fine sea salt: Balances the sweetness and lifts all the other flavors. Sea salt dissolves better than table salt here.
- White chocolate chips or chopped white chocolate: Delivers that silky white chocolate taste. If possible choose a high-quality white chocolate bar to chop yourself for best meltability.
- Marshmallow creme or fluff: Gives the fudge a soft texture and ensures it is not grainy. The classic jar works perfectly.
- Clear vanilla extract: Helps the white color stay extra bright and boosts all the flavors. Grab the clear type from your baking aisle.
- Dried cranberries: Bring a little tart chew and festive color. Look for soft, plump cranberries and avoid any that look shriveled.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Line a nine by thirteen inch baking dish with foil and lightly coat it with baking spray. This makes it easy to lift out the fudge later.
- Heat the Base:
- Combine sugar sour cream butter and salt in a sturdy two quart saucepan. Stir often and set over medium heat. Once it comes to a steady boil keep gently stirring so nothing sticks.
- Test for Soft Ball Stage:
- Attach a candy thermometer to the pan to track the temperature. Keep cooking the mixture while stirring occasionally until it reaches two hundred thirty eight degrees Fahrenheit which is called the soft ball stage. This ensures the fudge will hold shape but stay creamy.
- Add the White Chocolate:
- Take the pan off the heat and immediately add the white chocolate chips. Stir slowly and patiently until every bit is melted and the mixture looks glossy and smooth.
- Mix in Marshmallow and Vanilla:
- Fold in the marshmallow creme and pour in the clear vanilla extract. Stir everything together until no streaks remain and the fudge looks even and glossy.
- Add the Cranberries:
- Add the dried cranberries and stir gently so they are scattered all throughout the fudge.
- Spread and Cool:
- Scrape the fudge into your prepared dish and use an offset spatula to smooth the top. Leave it at room temperature to cool down completely.
- Chill and Cut:
- Transfer the pan to the refrigerator for several hours until firm. Once fully set use the foil to lift out the slab and slice into neat squares.
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My favorite part of this fudge is the way tart cranberries cut through the creamy sweetness so every piece is balanced. Making this with my kids and letting them scatter the cranberries on top is a holiday tradition they look forward to every year.
Storage Tips
To keep this fudge fresh put the squares in a sealed container and refrigerate for up to two weeks. For long-term storage stack pieces between layers of parchment and freeze for up to three months. Let frozen fudge thaw overnight in the fridge or on the counter for a few hours before serving.
Ingredient Substitutions
If you do not have clear vanilla you can use regular but the fudge will be more ivory colored. White chocolate bars melt better than chips but both work. Dried cherries or chopped dried apricots are fun swaps for cranberries if you want a twist.
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Serving Suggestions
Arrange this fudge on a platter as part of a Christmas dessert tray. Tuck a few squares into cellophane bags as a homemade gift. For a simple dessert serve beside coffee or hot cocoa after dinner.
Cultural and Historical Context
Fudge has been a beloved American treat since the late nineteenth century when it first became popular in women’s colleges. Today fudge is especially tied to holiday traditions and gatherings often appearing on cookie swaps and sweet platters in December.
Recipe FAQs
- → Can I use regular vanilla extract instead of clear?
Yes, regular vanilla extract works, though the color may be slightly creamier rather than bright white.
- → How long will these squares keep?
Stored in an airtight container, they stay fresh for about 2 weeks in the refrigerator or up to 3 months frozen.
- → What’s the best way to cut clean squares?
Chill until firm, then use a sharp knife lightly coated with nonstick spray or wiped clean between cuts for neat edges.
- → Can I add nuts or other mix-ins?
Absolutely! Toasted pecans, almonds, or pistachios pair beautifully with the creamy and tart flavors.
- → What is soft ball stage when cooking?
It refers to a candy temperature of about 238°F, where syrup forms a soft, flexible ball in cold water—key for texture.