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Cranberry Walnut White Fudge From Country Woman
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.
- SERVINGS 12
- CATEGORY Low Sodium
- METHOD Chill
- PREP 25 min.
- TOTAL 25 min.
- 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 a 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 degrees (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.
NUTRITIONAL INFO Nutrition Facts: 1 serving equals 632 calories, 36 g fat (12 g saturated fat), 36 mg cholesterol, 124 mg sodium, 74 g carbohydrate, 2 g fiber, 10 g protein.