Easy White Chocolate Cranberry Fudge Recipe | Creamy & Delicious!

Introduction

Remember those cozy holiday gatherings? The ones filled with laughter, warm hugs, and tables laden with homemade goodies? There’s something so magical about sharing a sweet treat, isn’t there? This White Chocolate Cranberry Fudge recipe is like a hug in dessert form, and it brings back all those wonderful memories for me. It’s surprisingly simple to whip up, making it perfect for busy bees who still want to spread a little delicious cheer. Get ready to fall in love!

Why You’ll Love This Recipe

• Fast: Seriously, it comes together in a flash!
• Easy: No fancy techniques required, just simple stirring and waiting.
• Giftable: Package it up in cute tins or bags for the perfect homemade present.
• Crowd-pleasing: The sweet white chocolate paired with tart cranberries is a winning combo for everyone.

Ingredients

Here’s what you’ll need to create this little piece of heaven:

• 2 cups sugar: The base of our sweet delight!
• 3/4 cup sour cream (full fat): This is our secret weapon for a creamy, smooth texture. Don’t skimp on the fat here – it’s worth it!
• 1/2 cup unsalted butter: For richness and that classic buttery flavor.
• 1/2 teaspoon salt: Just a pinch to balance out all that sweetness.
• 1 cup white chocolate chips: The star of the show! Use good quality chips for the best flavor.
• 7 ounces marshmallow creme: This is what gives our fudge its incredibly smooth and melt-in-your-mouth texture.
• 1 teaspoon vanilla extract (clear vanilla extract for whiter fudge): I like using clear vanilla to keep the fudge a beautiful white, but regular vanilla works too if that’s what you have!
• 5 ounces dried cranberries: For that delightful pop of tartness and festive color!

How to Make It

Alright, let’s get our aprons on and make some magic happen!

1. Prep your pan: First things first, grab an 8×8 inch baking pan. Line it with parchment paper, making sure there’s a little overhang on the sides. This makes it super easy to lift the fudge out later.
2. Combine the base: In a sturdy, heavy-bottomed saucepan, toss in your sugar, sour cream, butter, and salt. A heavy-bottomed pan helps prevent scorching, which is key!
3. Melt and dissolve: Place the saucepan over medium heat. Stir constantly until all the butter has melted and the sugar has completely dissolved. You want a smooth, liquidy mixture.
4. Bring to a boil: Now, bring this lovely concoction to a rolling boil, stirring the entire time. A rolling boil means it’s bubbling vigorously all over.
5. Keep boiling: Continue to let it boil for a full 5 minutes, still stirring constantly. This step is important for the fudge to set up properly. I usually set a timer so I don’t lose track!
6. Off the heat: Carefully remove the saucepan from the heat.
7. Melt the chocolate: Add the white chocolate chips and stir them in until they’ve completely melted and the mixture is wonderfully smooth and glossy.
8. Add the creamy goodness: Now, stir in the marshmallow creme and vanilla extract. Keep stirring until everything is beautifully combined and you have a silky-smooth batter.
9. Fold in the cranberries: Gently fold in your dried cranberries. You want to distribute them evenly throughout the fudge without overmixing.
10. Pour and spread: Pour all that luscious fudge into your prepared baking pan. Use a spatula to spread it out evenly.
11. Cool completely: Now for the hardest part – waiting! Let the fudge cool completely at room temperature. This usually takes a few hours, but resist the urge to poke it!
12. Lift and cut: Once the fudge is firm and set, use the parchment paper overhangs to lift it right out of the pan. Place it on a cutting board.
13. Serve it up: Grab a sharp knife and cut the fudge into bite-sized squares. Enjoy your delicious creation!

Substitutions & Additions

Feeling a little adventurous? Here are some ideas to jazz up your fudge:

• Other Dried Fruits: Swap the cranberries for dried cherries, blueberries, or even chopped dried apricots.
• Nuts: A handful of chopped pecans or walnuts would be a delicious addition for some crunch.
• Citrus Zest: A little bit of orange or lemon zest added with the cranberries can give it a lovely bright flavor.
• Chocolate Swirl: Melt some semi-sweet chocolate and swirl it into the white chocolate fudge before it sets for a marbled effect.

Tips for Success

A few little secrets from my kitchen to yours:

• Constant Stirring is Key: This is probably the most important tip to prevent scorching and ensure even cooking.
• Don’t Rush the Cooling: Patience is a virtue when it comes to fudge. Letting it cool completely at room temperature is crucial for a good texture. If you try to cut it too soon, it might be too soft.
• Prep Ahead: You can line your pan with parchment paper the day before you plan to make the fudge, saving you a step on busy days.
• Storage is Easy: Once cut, you can store your fudge in an airtight container.

How to Store It

Once your beautiful White Chocolate Cranberry Fudge is all cut up, store it in an airtight container at room temperature. It should stay delicious for about 1 to 2 weeks. If your kitchen tends to be quite warm, you might want to pop it in the fridge, but I find room temperature works perfectly fine and keeps that lovely soft texture.

FAQs

Q: Can I use different kinds of chocolate chips?

A: You can experiment with milk chocolate or dark chocolate chips, but white chocolate is classic for this recipe and pairs wonderfully with cranberries!

Q: My fudge seems too soft. What went wrong?

A: This can sometimes happen if it wasn’t boiled for the full 5 minutes or if it wasn’t cooled completely at room temperature. Don’t worry, it will still taste delicious, but you might need to refrigerate it before cutting!

Q: Can I double the recipe?

A: You can certainly try! However, when doubling fudge recipes, sometimes the cooking time can be a little unpredictable. Keep a close eye on it and stir constantly.

Q: Is this fudge gluten-free?

A: Yes! All the ingredients listed are naturally gluten-free, making this a fantastic treat for many to enjoy.