Description
This White Chocolate Cranberry Fudge is rich, festive and perfectly irresistible.
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup sour cream (full fat)
- ½ cup unsalted butter
- ½ teaspoon fine sea salt
- 1 cup white chocolate chips (or 6 ounces white chocolate, chopped)
- 7 ounces marshmallow creme (1 jar or marshmallow fluff)
- 1 teaspoon clear vanilla extract
- 5 ounces dried cranberries
Instructions
- Line a 9×13 baking dish with foil and lightly spray with cooking spray. Set aside.
- Combine granulated sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
- Bring mixture to boil over medium heat, stirring frequently.
- Continue cooking, stirring occasionally, to soft ball stage, 238°F.
- Remove from heat and stir in white chocolate chips until fully melted.
- Stir in the marshmallow creme and vanilla extract until smooth and blended.
- Stir in dried cranberries until evenly distributed.
- Pour into the baking dish. Use an offset spatula to spread and smooth if need. Cool to room temperature.
- Chill in refrigerator for several hours before cutting into squares and serving.
Notes
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 197
- Sugar: 25 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg