A festive and creamy holiday treat, this White Chocolate Cranberry Fudge brings together the sweetness of white chocolate with the tartness of dried cranberries. It's one of those classic desserts I love having on my holiday tray, but honestly, I find myself reaching for it any time of the year when I want something a little indulgent and special. It's perfect for gifting, sharing at parties, or simply enjoying with a hot drink by the fire.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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 creme (about one jar)
1 teaspoon clear vanilla extract
5 oz dried cranberries
Directions
I line a 9×13-inch baking dish with foil and lightly grease it so the fudge pops out easily once set.
In a heavy saucepan, I combine the granulated sugar, sour cream, butter, and salt.
I bring the mixture to a boil over medium heat, stirring frequently. Then I continue cooking it until it reaches the soft-ball stage — about 238°F using a candy thermometer.
Once off the heat, I stir in the white chocolate chips until they melt smoothly.
I then add in the marshmallow creme and vanilla, stirring until the mixture is glossy and uniform.
I fold in the dried cranberries for that festive touch.
I pour the mixture into the prepared dish, smoothing the top with a spatula.
After cooling to room temperature, I refrigerate it for several hours until it's firm enough to cut into squares.
Servings and timing
Servings: About 24 squares
Prep time: 20 minutes
Cooking time: 20 minutes
Chill time: 4 hours
Total time: Approximately 4 hours 40 minutes
Calories: 197 kcal per piece
Variations
I like to play around with this recipe depending on what I have on hand or who I’m gifting it to:
Swap the cranberries for dried cherries or chopped dried apricots for a different fruit flavor.
Add chopped pistachios or pecans for a crunchy element.
Use almond or orange extract instead of vanilla for a subtle twist.
Drizzle melted dark chocolate on top before chilling for a stunning finish and extra richness.
Storage/Reheating
I store the fudge in an airtight container in the fridge, where it keeps beautifully for up to 2 weeks. For longer storage, I freeze it — just layer pieces between parchment paper and seal them in a freezer-safe container. It thaws quickly at room temperature. I never reheat it, since it’s best enjoyed chilled or at room temp.
FAQs
How do I know the fudge reached the soft-ball stage?
I use a candy thermometer to make sure the mixture hits exactly 238°F. If I don’t have one, I drop a bit into cold water — if it forms a soft, pliable ball, it’s ready.
Can I make this fudge without a thermometer?
Yes, but I need to be more careful. I can test for soft-ball stage using the cold water method, but a thermometer takes the guesswork out and helps avoid overcooking.
Can I use low-fat sour cream?
I don’t recommend it. I find that full-fat sour cream gives the fudge a creamier texture and better flavor. Low-fat versions may make the final product grainy or watery.
Can I add nuts or other mix-ins?
Definitely. I love adding chopped nuts like pecans or pistachios for crunch. Just keep the total add-ins around ½ to 1 cup to maintain the right consistency.
How long does the fudge need to chill?
I usually let it chill in the refrigerator for at least 4 hours, but overnight works best for clean slices and firm texture.
Conclusion
This White Chocolate Cranberry Fudge is one of those treats I come back to every holiday season — simple, elegant, and always a hit with friends and family. Whether I’m making it as a gift, setting it out on a dessert tray, or keeping it all to myself (I won’t lie), it’s one recipe that delivers every time. The creamy texture, sweet-tart balance, and ease of preparation make it a holiday essential I’ll keep making year after year.
📖 Recipe:
White Chocolate Cranberry Fudge
- Total Time: 4 hours 40 minutes
- Yield: 24 squares
- Diet: Vegetarian
Description
A creamy, festive holiday fudge made with white chocolate, marshmallow creme, and tart dried cranberries. This easy-to-make treat is perfect for gifting, sharing at parties, or enjoying by the fire.
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 creme (about one jar)
1 teaspoon clear vanilla extract
5 oz dried cranberries
Instructions
- Line a 9×13-inch baking dish with foil and lightly grease it.
- In a heavy saucepan, combine the granulated sugar, sour cream, butter, and salt.
- Bring the mixture to a boil over medium heat, stirring frequently, and cook until it reaches 238°F (soft-ball stage) using a candy thermometer.
- Remove from heat and stir in the white chocolate chips until melted and smooth.
- Add the marshmallow creme and vanilla extract, stirring until the mixture is glossy and uniform.
- Fold in the dried cranberries.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Let it cool to room temperature, then refrigerate for at least 4 hours until firm.
- Cut into squares and serve.
Notes
Swap cranberries for dried cherries or chopped dried apricots for variation.
Add ½ to 1 cup chopped pistachios or pecans for crunch.
Use almond or orange extract instead of vanilla for a different flavor.
Drizzle melted dark chocolate on top before chilling for extra richness.
Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 197
- Sugar: 26g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
