White Chocolate Fudge with Walnuts and Dried Cranberries

Introduction

You cook sugar, butter, and sour cream for 15 minutes, then melt in white chocolate chips and halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly) creme for a fudge that sets firm enough to cut into 1-inch pieces after an hour in the fridge. The chopped walnuts and dried cranberries break up the sweetness, so this works well for holiday trays, gifting, or a make-ahead candy tin.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Servings: 64 pieces

Ingredients

• 2 cups white granulated sugar
• ½ cup butter
• ¾ cup sour cream
• 2 cups white chocolate chips
• 7 ounces (198 g) halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly) creme
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 cups chopped walnuts
• 1 cup dried cranberries

Instructions

1. Place butter, sour cream, and sugar into a saucepan. Put the saucepan on a stove and cook for 15 minutes over medium heat.
2. Remove from heat and add vanilla powder (use half this amount if you prefer less rich vanilla flavor), halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly) creme, and white chocolate chips.
3. Using a mixing spoon, stir until the mixture is smooth.
4. Fold in the walnuts and cranberries.
5. Pour the mixture into an 8×8-inch baking pan.
6. Put the pan into the refrigerator to cool for 1 hour.
7. Unmold and cut into 1-inch pieces.

Variations

• Swap the chopped walnuts for pecans if you want a slightly sweeter, softer nut flavor with the same crunch.
• Replace the dried cranberries with dried cherries for a deeper fruit flavor and a little more chew.
• Use chopped white baking chocolate instead of white chocolate chips if you want a smoother melt and a slightly less sweet finish.
• Omit the walnuts for a nut-free version; the fudge will set fine but the texture will be softer and more uniform.
• Replace part of the vanilla powder (use half this amount if you prefer less rich vanilla flavor) with finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) if you want a sharper bakery-style flavor that plays well with the cranberries.

Tips for Success

• Keep the saucepan at medium heat during the 15-minute cook; higher heat can scorch the sugar and give the fudge a grainy texture.
• Add the vanilla powder (use half this amount if you prefer less rich vanilla flavor), halal marshmallow or homemade marshmallow (use as needed; texture may vary slightly) creme, and white chocolate chips after removing the pan from the heat so the white chocolate melts gently.
• Stir until the mixture is completely smooth before adding the walnuts and cranberries, or you can end up with streaks and uneven texture.
• Make sure the fudge is fully firm in the center before unmolding; if it still feels soft after 1 hour, chill it longer.
• For cleaner 1-inch pieces, use a sharp knife and wipe it between cuts.

Storage and Reheating

Store the cut fudge in an airtight container with parchment or wax paper between layers so the pieces do not stick together. Keep it in the refrigerator for up to 2 weeks or freeze it in a freezer-safe container for up to 2 months.

You do not need to reheat fudge. For the best texture, let refrigerated pieces sit at room temperature for 10 to 15 minutes before serving; if frozen, thaw them in the fridge overnight or at room temperature for about 30 minutes. Avoid microwaving, which will soften and melt the edges.

FAQ

Why did my fudge turn grainy?

The sugar mixture can turn grainy if it cooks too hot or scorches during the 15-minute stovetop step. Keep the heat at medium and stir steadily so the mixture cooks evenly.

Can you use a different pan size?

Yes, but the thickness will change. A 9×9-inch pan gives you thinner pieces that set a little faster, while a smaller pan gives you thicker fudge that may need extra chilling time.

Can you substitute another nut for the walnuts?

Yes. Pecans or almonds both work, and each changes the texture slightly while keeping the same overall structure.

Can you use fresh cranberries instead of dried cranberries?

No. Fresh cranberries add too much moisture and tartness, which changes both the texture and how the fudge sets.