• Cooking Time:
  • Servings: 12
  • Preparation Time: 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.


Categories: Fudge  Misc. Candy 

Author Credit: Country Woman

Website Credit:

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