What is the best white chocolate cranberry fudge recipe?

The best white chocolate cranberry fudge recipe uses real white chocolate, marshmallow crème, and dried cranberries. It’s cooked to soft ball stage for a perfectly creamy texture. Add-ins like orange zest or pistachios can enhance flavor and presentation.

Can I make white chocolate cranberry fudge with just 3 ingredients?

Yes! A 3-ingredient version includes white chocolate chips, sweetened condensed milk, and dried cranberries. It's quick and easy, though not as rich or creamy as the classic version made with marshmallow crème and butter.

How do you make old-fashioned white chocolate cranberry fudge?

Old-fashioned white chocolate cranberry fudge involves boiling sugar, butter, and cream to 238°F, then stirring in white chocolate, marshmallow crème, and cranberries. This method gives a smoother, more traditional fudge texture.

Can I make white chocolate cranberry fudge with condensed milk?

Absolutely. Replace the sugar and cream mixture with one can of sweetened condensed milk. Melt it with white chocolate, fold in cranberries, and chill. It's faster, though slightly less rich than the classic recipe.

What’s the difference between fudge with marshmallows and marshmallow crème?

Marshmallow crème melts evenly and creates a smooth, creamy fudge. Whole marshmallows can melt unevenly unless cooked carefully. For best texture, marshmallow crème is preferred in white chocolate cranberry fudge.

Creamy White Chocolate Cranberry Fudge

Description

This White Chocolate Cranberry Fudge is creamy, festive, and easy to make. Studded with tart dried cranberries, it’s perfect for holiday gifting, dessert trays, or snacking. Made on the stovetop with simple ingredients, this rich and smooth fudge is a crowd-pleasing favorite during the holiday 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

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Instructions

Line a 9×13-inch baking dish with foil and spray lightly with nonstick spray.
In a 2-quart heavy saucepan, combine sugar, sour cream, butter, and salt. Stir frequently over medium heat until boiling.
Continue cooking and stirring until the mixture reaches 238°F (soft ball stage) on a candy thermometer.
Remove from heat and stir in white chocolate chips until fully melted and smooth.
Mix in the marshmallow crème and clear vanilla extract until fully incorporated and glossy.
Fold in dried cranberries until evenly distributed.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Let cool to room temperature, then refrigerate for at least 4 hours or until firm.
Once chilled, cut into squares and serve or store.

Notes

Use clear vanilla extract for the brightest white fudge.
Don’t skip the candy thermometer—238°F is essential for setting.
For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.
Add orange zest, chopped nuts, or a chocolate drizzle for flavor variations.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Candy, Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 square (1/24th of recipe)
Calories: 197
Sugar: 24g
Sodium: 55mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg