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Cranberry Walnut White Fudge

 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 McCormick® Pure 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,

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Cranberry Walnut White Fudge (continued)

Nutritional Facts: 74 g carbohydrate, 2 g fiber, 10 g protein.