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Cranberry-Walnut White Fudge for a Crowd

 Cranberry-Walnut White Fudge for a Crowd
After discovering this nutty white fudge in a church cookbook, I modified the recipe a bit to make it my own. The bright red cranberries look festive for the Christmas season.
64 ServingsPrep: 35 min. Cook: 25 min. + chilling


  • 1 teaspoon butter
  • 2 cups sugar
  • 1/2 cup sour cream
  • 1/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup chopped walnuts
  • 1/4 cup dried cranberries


  • Line an 8-in. square pan with foil and grease the foil with butter;
  • set aside. In a large heavy saucepan, combine the sugar, sour cream,
  • corn syrup and salt. Bring to a boil over medium heat, stirring
  • until sugar is dissolved. Cook, without stirring until a candy
  • thermometer reads 240° (soft-ball stage).
  • Remove from the heat and let stand for 15 minutes, without stirring.
  • Add vanilla. With a wooden spoon, beat until mixture begins to lose
  • its gloss, about 10 minutes. Fold in walnuts and cranberries. Pour
  • into prepared pan; refrigerate until firm.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.
  • squares. Store in an airtight container in the refrigerator. Yield:
  • about 1-1/2 pounds.