Cranberry Walnut Fudge
This dish builds sour cream, white chocolate chips and marshmallow creme into a proper meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Line an 8-inch square pan with parchment paper or foil, leaving an overhang on two sides, and lightly butter it so the fudge lifts out cleanly later.
- Toast the chopped walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then set them aside to cool.
- Combine the sugar, sour cream, butter and a pinch of salt in a heavy saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
- Clip on a candy thermometer and continue boiling and stirring until the mixture reaches the soft-ball stage of 234 to 240 F (112 to 116 C), about 5 to 7 minutes, then remove from the heat immediately.
- Quickly stir in the white chocolate chips and marshmallow creme and beat until the chips have fully melted and the mixture is smooth and glossy.
- Stir in the vanilla, toasted walnuts and dried cranberries until they are evenly distributed throughout the fudge.
- Scrape the fudge into the prepared pan, spread it level and let it cool to room temperature, then refrigerate for at least 2 hours until firm.
- Lift the set fudge out using the overhang and cut into small squares with a sharp knife, wiping the blade between cuts for clean edges.
You'll use: Frying pan / skillet · Saucepan · Pan
Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Cranberry Walnut Fudge take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cranberry Walnut Fudge is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Mazurek semicircular.JPG by SpiderMum, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.