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Cranberry Walnut White Fudge

Total Time

Prep: 25 min. + cooling

Makes

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

  • 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

Directions

  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.
  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.
  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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