Another item I made on baking day with my friend Melissa this past weekend. This one was one of my favorites (oh who am I kidding, I loved them all). I've never been known to make great fudge. I've tried often but I seem to always get it wrong. This recipe was a great one, however.
I loved the combination of white chocolate and the cranberries. I got the less sugar cranberries and I'm glad I did. It was a great contrast between the tart cranberries and the sweet chocolate.
I'm also in love with the colors. The pure white with big red splashes of color is just so Christmas-y.
I am thrilled with how this recipe turned out. So festive and different for a change in my usual dessert line-up. I hope you'll give this one a try this year.
White Chocolate Cranberry Fudge
Recipe from Mom On Timeout
- 2 cups granulated sugar
- 3/4 cup sour cream (not light)
- 1/2 cup (1 stick) unsalted butter
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 (7 oz) jar marshmallow cream
- 1 tsp vanilla extract
- 1 (5 oz) bag dried cranberries
- Line a 9x13 inch pan with tin foil and then scary with cooking spray. Set aside.
- In a large saucepan, combine the sugar, sour cream, butter and salt.
- Bring the mixture to a boil, stirring frequently.
- Continue cooking until mixture reaches 238 degrees.
- Remove from heat and stir in the chocolate chips, stir until melted.
- Add the marshmallow cream and the vanilla extract and stir until smooth.
- Stir in the dried cranberries.
- Pour into the prepared dish and let sit until it has reached room temperature.
- Chill in the refrigerator for several hours before cutting.
- Store in an airtight container.