Cranberry Walnut White Fudge Recipe
Cranberry Walnut White Fudge Recipe photo by Taste of Home

Cranberry Walnut White Fudge Recipe

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4.5 10 12
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A visit to several Oregon cranberry farms inspired my unusual fruit-flavored white fudge. I make it for family and friends at holidays and for special occasions. I was thrilled when the recipe earned first place at our county fair.
TOTAL TIME: Prep: 25 min. + cooling
MAKES:12 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + cooling
MAKES: 12 servings


  • 1 teaspoon plus 1/2 cup butter, divided
  • 2 cups sugar
  • 3/4 cup sour cream
  • 1 package (10 to 12 ounces) vanilla or white chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 3 cups coarsely chopped walnuts
  • 1 cup dried cranberries, coarsely chopped

Nutritional Facts

1 serving equals 632 calories, 36 g fat (12 g saturated fat), 36 mg cholesterol, 124 mg sodium, 74 g carbohydrate, 2 g fiber, 10 g protein.


  1. Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 15 minutes.
  2. Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Cranberry Walnut White Fudge in Country Woman September/October 2002, p29

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Reviewed Dec. 5, 2013

"I made it exactly as described and it's delicious! Amazing, even. I do hope it sets a bit more overnight, as it's just a tad loose."

Reviewed Dec. 7, 2012

"I've made this the last 3 yrs, although it is really rich, it gets excellent compliments. It also is moist, great for sending to troops overseas."

Reviewed Dec. 31, 2011

"I regret wasting all the ingredients it took to try this recipe. I tossed the whole thing in the trash. I followed instructions even used candy thermometer, but didn't set up. Something is seriously wrong with this recipe. I took a chance on this recipe and lost."

Reviewed Dec. 19, 2011

"Made this last Christmas using our local Black Walnuts. Guests raved over it. Doing it again this year."

Reviewed Dec. 12, 2011

"minus the Walnuts, this is the best white fudge Ive ever had!!"

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