Another yummy fudge recipe! This one came in a close second to the Nutter Butter fudge. It was smooth and creamy with just a little bit of chewiness with the cranberries. Another one that will most likely make an appearance in our house next Christmas. Enjoy!
White Chocolate Cranberry Fudge
Source: Mom On Timeout
2 cups sugar
3/4 cup sour cream
1/2 cup unsalted butter
1/2 teaspoon salt
1 cup white chocolate chips, coarsely chop
1 7-ounce jar of marshmallow creme
1 teaspoon vanilla extract
5 ounces dried cranberries
Line a 9×13 pan with foil and spray with cooking spray.
Combine sugar, sour cream, butter, and salt in a heavy saucepan. Bring mixture to a boil over medium heat, stirring frequently, until it reaches soft ball stage (234-240 degrees on a candy thermometer).
Remove from heat and stir in chocolate chips until fully melted. Stir in the marshmallow creme and vanilla extract until smooth and blended. Stir in the dried cranberries until evenly distributed.
Pour into prepared pan, cool to room temperature. Chill in refrigerator for several hours before cutting into squares. Store in an airtight container.