White Chocolate Cranberry Fudge Recipe

White Chocolate Cranberry Fudge
My oldest memories of fudge go back to my just-out-of-college days. That seems a little funny, but I don’t ever remember my mom making fudge. But my husband is from the east coast and after graduating college, we often visited Martha’s Vineyard, because his parents had a house there. And on the island, there was a little fudge shop, Murdick’s Fudge, that we always stopped at to buy fudge. They had so many delicious flavors, I couldn’t even tell you what my favorite was. But I do remember liking a certain cranberry fudge that they had.

This fudge is not modeled after that one. It’s been so long that I’ve had their fudge that I couldn’t possibly remember what exactly it tasted like.

But cranberries do make me think of the holidays, and in my opinion, the holidays and fudge go hand in hand. Fudge is such a yummy treat to have on hand for holiday entertaining…and it’s a perfect addition to any dessert table.

It also makes a wonderful gift. Think hostess gifts, teachers, coaches, special friends…who among us doesn’t like getting a homemade food gift?! It feels like something homemade comes from the heart.

I find dessert daunting. You won’t find many of them on my blog over at A Dish of Daily Life. And the ones that are there are easy! It’s not that I don’t like to eat dessert. I definitely do. It’s just that I feel like I’m challenged in the dessert department. My daughter has a real talent for dessert, but she didn’t get it from me.

White Chocolate Cranberry Fudge Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 40 minutes

Ingredients

•     2 cups sugar
•     1/2 tsp salt
•     1/2 cup unsalted butter
•     3/4 cup sour cream not light
•     1 cup white chocolate chips
•     5 oz dried cranberries 1 bag - or Craisins
•     1 tsp vanilla extract clear vanilla extract if you want whiter fudge
•     7 oz marshmallow creme 1 jar

Instructions

1. Line a 9x13 baking dish with foil and lightly spray with cooking spray.
2. Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
3. Bring mixture to boil over medium heat, stirring frequently.
4. Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
5. Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes
6. Stir in the marshmallow creme and vanilla extract until smooth and blended.
7. Stir in dried cranberries until evenly distributed.
8. Pour into the baking dish, cool to room temperature.
9. Chill in refrigerator for several hours before cutting into squares,
10. Store in an airtight container.

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