Cranberry Walnut Fudge
This white chocolate fudge gets its tang from sour cream, which keeps the sweetness of the sugar and marshmallow creme in check. Cooking the butter, sour cream and sugar together before adding the chocolate gives a smooth base with no candy thermometer needed. Chewy dried cranberries add tartness, and chopped walnuts add crunch. It sets in the refrigerator in an hour, so it suits a last-minute holiday tray or gift box.
Instructions
Put the butter, sour cream and sugar in a saucepan and set it over medium heat. Cook for 15 minutes.
Take the pan off the heat. Add the vanilla extract, marshmallow creme and white chocolate chips.
Stir with a mixing spoon until the mixture is completely smooth and no streaks of creme or whole chips remain.
Fold in the chopped walnuts and dried cranberries until they are spread evenly through the fudge.
Pour the mixture into an 8x8-inch baking pan and level the top.
Refrigerate the pan for 1 hour, until the fudge is firm.
Unmold the fudge and cut it into 1-inch pieces.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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