WHITE CHOCOLATE CRANBERRY FUDGE

Absolutely heavenly! I was looking for a macadamia nut recipe other than the normal cookies I bake. This one is a true winner. Not only do these look good, they are soft and taste buttery rich. I followed the recipe to a "T". The batter is easy to mix up and I ended up with about 46 cookies. Baking time is approximate and the cookies will sink slightly once removed from the oven to cool, just as submitter states. I love the combination of the buttery, tart, sweet and chocolate all mixed up in one.

In every bite I can taste the tart cranberries and bits of chocolate chip morsels. And I especially love the macadamia nut crunch and texture it gives the cookies. The sugar adds a nice balance of sweetness, not overly sweet. These are a delicious delicacy! I wouldn't change a thing in this recipe. These cookies are so delectable and pleasing and I think these could be baked for special occassions or holiday's.

White Chocolate Cranberry Fudge

Ingredients

2 cups sugar

¾ c sour cream (not light)

½ cup unsalted butter

½ tsp salt

1 cup white chocolate chips

1 (7 oz) jar marshmallow creme

1 tsp vanilla extract (clear vanilla extract if you want whiter fudge)

1 (5 oz) bag dried cranberries (Craisins)

Instructions

• Line a 9x13 baking dish with foil and lightly spray with cooking spray.
• Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
• Bring mixture to boil over medium heat, stirring frequently.
• Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
• Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)
• Stir in the marshmallow creme and vanilla extract until smooth and blended.
• Stir in dried cranberries until evenly distributed.
• Pour into the baking dish, cool to room temperature.
• Chill in refrigerator for several hours before cutting into squares,
• Store in an airtight container.

READ MORE >>>>> White Chocolate Cranberry Fudge @ momontimeout.com

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