Cranberry Walnut White Fudge
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.
12 ServingsPrep: 25 min. + cooling
- 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
- 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.
- 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.
- 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.
Nutritional Facts: 1 serving equals 632 calories, 36 g fat (12 g saturated fat), 36 mg cholesterol, 124 mg sodium,