Taste of Home
Cranberry Walnut White Fudge
TOTAL TIME: Prep: 25 min. + cooling
YIELD: 3 pounds.
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.
Ingredients
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1 teaspoon plus 1/2 cup butter, divided
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2 cups sugar
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3/4 cup sour cream
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1 package (10 to 12 ounces) vanilla or white chips
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1 jar (7 ounces) marshmallow creme
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1 teaspoon vanilla extract
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3 cups coarsely chopped walnuts
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1 cup dried cranberries, coarsely chopped
Directions
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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.
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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.
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3.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts
1 piece: 632 calories, 36g fat (12g saturated fat), 36mg cholesterol, 124mg sodium, 74g carbohydrate (50g sugars, 2g fiber), 10g protein.
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