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Cranberry Walnut White Fudge Recipe

Cranberry Walnut White Fudge Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 piece: 632 calories, 36g fat (12g saturated fat), 36mg cholesterol, 124mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 10g protein.

Reviews for Cranberry Walnut White Fudge

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CarrieOMartin User ID: 7522558 135636
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."

raccoon1 User ID: 3223280 64803
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."

mkdolly2 User ID: 1873073 86101
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."

Indy2000 User ID: 6412085 115044
Reviewed Dec. 19, 2011

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

mom_of_boys_81 User ID: 2990682 35916
Reviewed Dec. 12, 2011

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

misspat621 User ID: 2234407 107756
Reviewed Nov. 19, 2010

"Tastes wonderful. Looks just like the picture.

I made it for Christmas gifts and everyone loved it."

bonist55 User ID: 4712107 86099
Reviewed Dec. 28, 2009

"BTW: This recipe makes TWO 8-in square pans or ONE 9X12-in rectangular pan. Cut into one inch by one inch squares for a total of about 80 pieces. If you make this entire recipe in one 8" sq pan then you will end up with twelve 2" X3" X4" pieces."

bonist55 User ID: 4712107 64802
Reviewed Dec. 28, 2009

"Absolutley wonderful fudge. It's soft, fluffy, and so tastey! It reminds me of divinity fudge but a slightly sour taste due to the sour cream. It left a funny after taste but otherwise was fantastic. The presentation of this fudge is beautiful. Looks just like the picture."

lovinbug22 User ID: 4488131 135635
Reviewed Dec. 23, 2009

"This fudge is amazing! After making it one year for Christmas I had several people request the recipe. It looks festive too."

SandraHickey User ID: 2933722 47548
Reviewed Dec. 1, 2009

"This recipe is delicious. I make it every year for our Christmas Fair. I highly recommend it."

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