Ingredients
- 2 cups granulated sugar
- 3/4 cup full‑fat sour cream
- 1/2 cup unsalted butter
- 1/2 teaspoon fine sea salt
- 1 cup white chocolate chips or 6 ounces chopped white chocolate
- 7 ounces marshmallow creme
- 1 teaspoon clear vanilla extract
- 5 ounces dried cranberries
This formula closely matches popular white chocolate cranberry fudge recipes that combine sugar, sour cream, butter, salt, white chocolate, marshmallow creme, vanilla, and dried cranberries cooked to soft‑ball stage.
Ingredients and Why They Matter
Granulated sugar forms the base of the fudge; cooked fudge recipes nearly always use white sugar for a clean sweetness and the right crystallization behavior. Full‑fat sour cream adds richness, slight tang, and moisture; several white chocolate fudge recipes use sour cream or evaporated milk as the creamy component to create a smooth, stable texture.
Unsalted butter contributes flavor and body and helps the fudge set to a dense, creamy consistency; fudge formulas commonly use a substantial amount of butter for this reason. Fine sea salt balances the sweetness and enhances both white chocolate and cranberry; many fudge recipes explicitly include salt to keep the candy from tasting overly sweet.
White chocolate chips or chopped white chocolate bring cocoa butter richness and vanilla notes; white chocolate fudge recipes emphasize using real white chocolate for the best flavor and meltability. Marshmallow creme (or fluff) acts as a stabilizer and gives the fudge its signature creamy, slightly chewy texture; it’s a standard ingredient in many modern “no‑fail” fudge recipes because it helps control sugar crystallization.
Clear vanilla extract preserves the pale color and adds a clean vanilla flavor, which is often preferred in white fudge recipes for a bright, snowy look. Dried cranberries add color, chew, and tartness; white chocolate cranberry fudge recipes highlight that cranberries cut through the sweetness and make the fudge feel more complex.
Step-by-Step Instructions
Prepare the pan
I start by lining a 9×13‑inch baking dish with foil and lightly spraying it with nonstick spray. White chocolate cranberry fudge recipes use foil or parchment with overhang to make lifting and cutting easier and recommend greasing to prevent sticking.
Cook the fudge base
In a heavy 2‑quart saucepan, I combine the granulated sugar, sour cream, unsalted butter, and salt. Using a heavy, deep pan is a standard fudge tip, because thin pans can cause hot spots and scorching. I place the pan over medium heat and stir frequently as the mixture heats, making sure the sugar dissolves fully before it boils.
Once it comes to a full boil, I continue cooking, stirring often, until the mixture reaches 238°F, the soft‑ball stage, measured with a candy thermometer. Both white chocolate cranberry fudge recipes and professional candy guides confirm that 234–238°F is the ideal range for smooth, creamy fudge; lower and it may not set, higher and it can become too firm or dry. I keep the thermometer bulb off the bottom of the pan to avoid false readings, as candy instructions advise.
Add chocolate, marshmallow, and flavoring
Once the mixture reaches 238°F, I remove the pan from the heat. I immediately stir in the white chocolate chips (or chopped white chocolate) until they melt completely and the mixture is smooth. Fudge recipes stress stirring thoroughly at this stage so the chocolate emulsifies into the hot sugar mixture.
Next, I add the marshmallow creme and vanilla extract and stir until fully blended and uniform. Many white chocolate fudge recipes recommend adding marshmallow and vanilla after the chocolate has melted to ensure everything combines evenly and to avoid cooking off too much vanilla aroma.
Fold in cranberries and set
I fold in the dried cranberries until they’re evenly distributed. White chocolate cranberry fudge recipes consistently add cranberries at the end for the best texture and color retention. If I’m using pistachios or other nuts, I can stir them in now or sprinkle them on top.
I quickly pour the fudge mixture into the prepared pan and smooth the top with a spatula or offset spatula for an even layer. The base recipes likewise instruct spreading the mixture into a prepared 9×13 or similar pan and leveling it before it cools. I let the fudge cool at room temperature until it’s mostly set, then chill it in the refrigerator for 3–4 hours until firm enough to cut.
Finish and portion
Once fully set, I lift the fudge from the pan using the foil overhang and place it on a cutting board. For cleaner slices, fudge recipes suggest using a sharp knife warmed under hot water and dried between cuts. I cut the fudge into about 24 small squares, or more if I prefer bite‑sized pieces.
For a festive touch, I can sprinkle chopped pistachios on top for a red‑and‑green look or drizzle additional melted white chocolate over the chilled fudge, which echoes the garnish ideas in cranberry‑pistachio and white chocolate holiday fudge recipes.