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
Scale
- 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