White Chocolate Cranberry Fudge (Print Format)
Smooth white chocolate and tart cranberries combine in a festive, creamy confection ideal for sharing or celebration.
# Ingredients:
→ Fudge Base
01 -
2 cups granulated sugar
02 -
¾ cup full-fat sour cream
03 -
½ cup unsalted butter
04 -
½ teaspoon fine sea salt
05 -
1 cup white chocolate chips or 6 ounces white chocolate, chopped
06 -
7 ounces marshmallow creme or 1 jar marshmallow fluff
07 -
1 teaspoon clear vanilla extract (use clear vanilla for whiter fudge)
08 -
5 ounces dried cranberries
# Steps:
01 -
Line a 9x13 baking dish with foil and lightly spray with cooking spray. Set aside.
02 -
In a heavy 2-quart saucepan, combine granulated sugar, sour cream, butter, and salt. Stir frequently over medium heat.
03 -
Bring mixture to a boil over medium heat, stirring occasionally. Cook until it reaches 238°F (soft ball stage) using a candy thermometer.
04 -
Remove from heat and stir in white chocolate chips until fully melted. This process may take several minutes.
05 -
Stir in marshmallow creme and clear vanilla extract until smooth and fully blended.
06 -
Add dried cranberries and stir until evenly distributed throughout the fudge mixture.
07 -
Pour the mixture into the prepared baking dish. Use an offset spatula to spread and smooth the surface if necessary. Let it cool to room temperature.
08 -
Refrigerate for several hours until firm. Cut into squares before serving.
# Tips:
01 -
Fudge can be stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
02 -
To freeze, layer the fudge with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature or in the refrigerator.