Cranberry Walnut White Fudge Recipe

4.5 10 12
Cranberry Walnut White Fudge Recipe
Cranberry Walnut White Fudge Recipe photo by Taste of Home
Publisher Photo

Cranberry Walnut White Fudge Recipe

Read Reviews
4.5 10 12
Publisher Photo
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.
Recommended: Our Best Fudge Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1 teaspoon plus 1/2 cup butter (no substitutes), 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

Directions

Line a 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring 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. When cool, lift fudge out of pan and remove foil. Cut into squares. Refrigerate in an airtight container. 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

Nutritional Facts

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

  • 1 teaspoon plus 1/2 cup butter (no substitutes), 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 a 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring 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. When cool, lift fudge out of pan and remove foil. Cut into squares. Refrigerate in an airtight container. 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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Reviews forCranberry 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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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