If you’re looking for a delightful holiday treat that embodies the spirit of the season, look no further than this White Chocolate Cranberry Fudge recipe! This creamy, sweet confection is simply irresistible, combining rich white chocolate with the tartness of cranberries for a flavor experience that’s both festive and delicious. With the holidays fast approaching, this fudge makes for an excellent addition to any dessert table, a thoughtful gift, or a sweet surprise for family and friends.
The beauty of this White Chocolate Cranberry Fudge recipe lies in its simplicity. Made on the stovetop with just a handful of ingredients, it’s accessible for everyone, even those who might not consider themselves seasoned bakers. The preparation process is straightforward and allows you to whip up a batch in no time. Plus, the result is a smooth and creamy fudge that’s perfectly set, making it a surefire hit at any gathering.
As you prepare to indulge in this decadent holiday treat, consider how versatile this fudge is. You can add your personal twist with flavor variations, making it uniquely yours. With just a bit of time and love, you can create a beautiful dessert that evokes joy during the holiday season.
Why You’ll Love This White Chocolate Cranberry Fudge
- Festive Appeal: The vibrant red cranberries bring instant holiday cheer to your table.
- Easy Preparation: No complicated techniques required—perfect for novice bakers!
- Decadently Creamy: With white chocolate and sour cream, each bite melts in your mouth.
- Perfect for Gifting: Cut it into squares, package it up, and you have a perfect gift for neighbors and friends.
- Customizable: Easily add nuts, zest, or a drizzle of chocolate to make it your own.
Preparation Phase & Tools to Use
Before diving into the creation of your White Chocolate Cranberry Fudge, it’s essential to prep your kitchen and gather the necessary tools. Start by lining a 9×13-inch baking dish with foil, which helps with easy removal and clean-up. Be sure to spray the foil lightly with nonstick spray to prevent sticking.
Next, assemble your cooking tools: a 2-quart heavy saucepan will be your primary cooking vessel, ensuring even heating for the fudge mixture. A sturdy spatula will aid in stirring and smoothing the fudge, while a candy thermometer is crucial—this will help you track when your fudge reaches the soft-ball stage at 238°F. Lastly, have a sharp knife ready for slicing your fudge into perfect squares once it’s set. Gather these items, and you’ll be on your way to making a delightful holiday treat!
Ingredients
- 2 cups granulated sugar
- ¾ cup full-fat sour cream
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
- 1 cup white chocolate chips (or 6 oz chopped white chocolate)
- 7 oz marshmallow crème (1 jar or marshmallow fluff)
- 1 teaspoon clear vanilla extract
- 5 oz dried cranberries
Instructions
Step 1: Prepare the Baking Dish
Start by lining your 9×13-inch baking dish with aluminum foil. Ensure to leave some extra foil hanging over the edges, which will help you lift the fudge out of the dish later. Lightly spray the foil with nonstick cooking spray to keep the fudge from sticking.
Step 2: Combine Base Ingredients
In a 2-quart heavy saucepan, combine the granulated sugar, full-fat sour cream, unsalted butter, and fine sea salt. Stir the mixture over medium heat while constantly mixing until it reaches a boil. This initial stirring will help dissolve the sugar and evenly distribute the fat from the butter, which is key in achieving a creamy texture.
Step 3: Monitor Temperature
Keep a close watch on the mixture as it cooks. Continue stirring until the temperature reaches 238°F, the soft-ball stage, as indicated on your candy thermometer. This temperature is crucial for ensuring the fudge sets properly, creating that luscious texture we all love.
Step 4: Add White Chocolate
Once the mixture is at the right temperature, remove it from the heat. Immediately add the white chocolate chips to the hot mixture, stirring until it fully melts and becomes smooth. The heat from the fudge is ideal for melting the chocolate, just be sure it’s well incorporated for a uniform taste.
Step 5: Mix in Marshmallow and Vanilla
Next, fold in the marshmallow crème and clear vanilla extract. Stir until the fudge appears glossy and well-mixed. The other ingredients should meld seamlessly, contributing to that indulgent fudge experience.
Step 6: Incorporate Dried Cranberries
Fold in the dried cranberries, ensuring they are evenly distributed throughout the fudge mixture. Their tart flavor will contrast beautifully with the sweetness of the fudge, adding depth.
Step 7: Set and Chill
Pour the fudge mixture into the prepared baking dish, {leveling the top with a spatula}. Allow it to cool at room temperature for a little while before transferring it to the refrigerator. Let it chill for at least 4 hours or until completely firm.
Step 8: Cut and Serve
Once the fudge has set, lift it out of the pan using the overhanging foil. Cut into squares using a sharp knife (dipped in hot water and wiped dry for clean cuts), and enjoy your delicious White Chocolate Cranberry Fudge!
Variations
- Protein: Consider adding in nuts like chopped pistachios or almonds for a crunchy texture.
- Vegetables: For a twist, try mixing in orange zest to brighten the flavor.
- Spices: Cinnamon or nutmeg can add a warm charm to your fudge, perfect for winter festivities.
Cooking Notes
- Use clear vanilla extract to enhance the bright white color of the fudge.
- For the best results, don’t skip the use of a candy thermometer—accurate temperature is key.
- Store the fudge in the refrigerator for up to 2 weeks or freeze it for up to 3 months.
- For easy cutting, a sharp knife dipped in hot water makes a world of difference, resulting in clean edges.
Serving Suggestions
- Pair with a cup of hot cocoa or coffee for the ultimate dessert experience.
- Package squares in cute boxes or tins for thoughtful holiday gifts to coworkers or neighbors.
Tips
- Choose high-quality white chocolate for superior flavor; it makes a noticeable difference!
- If you’re feeling creative, drizzle melted chocolate over the cooled fudge before slicing for added visual appeal and taste.
- Experiment with different dried fruits as alternatives to cranberries for a new take on the fudge.
- Keep an eye on the fudge during the cooling process to ensure it sets perfectly for slicing.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
Nutritional Information
- Calories: 130 per serving
- Protein: 1 g
- Sodium: 40 mg
FAQs
Can I use other types of chocolate for this fudge?
Absolutely! You can substitute with milk or dark chocolate, but keep in mind that it will change the flavor profile.
How do I know when the fudge is ready to be removed from the heat?
Use a candy thermometer to determine when it reaches 238°F, which is the soft-ball stage. This temperature is crucial for the fudge to set correctly.
Can I freeze the fudge for later use?
Yes, you can freeze this fudge. Just be sure to store it in an airtight container, where it will keep for up to 3 months.
What can I add to the fudge to change the flavor?
You can customize it by adding nuts, orange or lemon zest, spices, or even a drizzle of dark chocolate on top for an exciting twist!
Conclusion
This White Chocolate Cranberry Fudge is more than just a holiday treat; it’s a beautiful blend of flavors and textures that encapsulates the warmth of the season. Its creamy base paired with tart dried cranberries creates an unforgettable experience with each bite. Whether you’re gifting it to loved ones or treating yourself, this fudge is bound to spread joy and create sweet memories.
Don’t hesitate to experiment with the suggested variations—after all, creating new flavors is part of the fun! If you try out this recipe, let me know how it turns out in the comments below. I’d love to hear your thoughts and see the creative twists you come up with!
Print
White Chocolate Cranberry Fudge
- Total Time: 4 hours 40 minutes
- Yield: 24 servings 1x
Description
This White Chocolate Cranberry Fudge is more than just a holiday treat; it’s a beautiful blend of flavors and textures that encapsulates the warmth of the season.
Ingredients
- 2 cups granulated sugar
- ¾ cup full-fat sour cream
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
- 1 cup white chocolate chips (or 6 oz chopped white chocolate)
- 7 oz marshmallow crème (1 jar or marshmallow fluff)
- 1 teaspoon clear vanilla extract
- 5 oz dried cranberries
Instructions
- Start by lining your 9×13-inch baking dish with aluminum foil. Ensure to leave some extra foil hanging over the edges, which will help you lift the fudge out of the dish later. Lightly spray the foil with nonstick cooking spray to keep the fudge from sticking.
- In a 2-quart heavy saucepan, combine the granulated sugar, full-fat sour cream, unsalted butter, and fine sea salt. Stir the mixture over medium heat while constantly mixing until it reaches a boil. This initial stirring will help dissolve the sugar and evenly distribute the fat from the butter, which is key in achieving a creamy texture.
- Keep a close watch on the mixture as it cooks. Continue stirring until the temperature reaches 238°F, the soft-ball stage, as indicated on your candy thermometer. This temperature is crucial for ensuring the fudge sets properly, creating that luscious texture we all love.
- Once the mixture is at the right temperature, remove it from the heat. Immediately add the white chocolate chips to the hot mixture, stirring until it fully melts and becomes smooth. The heat from the fudge is ideal for melting the chocolate, just be sure it’s well incorporated for a uniform taste.
- Next, fold in the marshmallow crème and clear vanilla extract. Stir until the fudge appears glossy and well-mixed. The other ingredients should meld seamlessly, contributing to that indulgent fudge experience.
- Fold in the dried cranberries, ensuring they are evenly distributed throughout the fudge mixture. Their tart flavor will contrast beautifully with the sweetness of the fudge, adding depth.
- Pour the fudge mixture into the prepared baking dish, leveling the top with a spatula. Allow it to cool at room temperature for a little while before transferring it to the refrigerator. Let it chill for at least 4 hours or until completely firm.
- Once the fudge has set, lift it out of the pan using the overhanging foil. Cut into squares using a sharp knife (dipped in hot water and wiped dry for clean cuts), and enjoy your delicious White Chocolate Cranberry Fudge!
Notes
Store the fudge in the refrigerator for up to 2 weeks or freeze it for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 130 per serving
- Sodium: 40 mg
- Protein: 1 g