White Chocolate Cranberry Fudge is what I make when you and I want a rich, creamy holiday candy that looks as festive as it tastes, with tart cranberries suspended in sweet white chocolate fudge. It cooks on the stovetop to soft‑ball stage, then sets into smooth squares that slice cleanly and keep beautifully for gifting or dessert platters.
Why You’ll Love This Fudge
You’ll love this fudge because it balances sweet and tart: the white chocolate and marshmallow creme make it ultra‑creamy and sweet, while the dried cranberries add pops of color and tang so it never tastes flat. The method follows classic cooked fudge technique—boil sugar, dairy, and butter to about 238°F, then add chocolate and marshmallow—which candy resources call the key to getting a smooth, sliceable texture instead of something grainy or too soft.
It’s also a great make‑ahead treat. White chocolate cranberry fudge recipes and fudge storage guides agree that this style of fudge stores well at room temperature or in the fridge for days to weeks and can even be frozen for months, making it ideal for holiday tins and edible gifts.