Holiday White Fudge
A smooth, creamy white fudge with a subtle tang from sour cream, balanced by crunchy nuts and optional candied cherries for a festive touch.
Holiday White Fudge
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
About 25-30 squares
Prep Time
10 minutes
Cook Time
15 minutes
Cooling Time
About 1 hour
This old-fashioned White Fudge is rich, velvety, and just the right amount of sweet. Unlike chocolate fudge, this variety relies on sugar and sour cream to create a creamy base that sets beautifully. The optional candied cherries add a pop of color and slight chewiness, while chopped nuts bring in texture and balance. It’s a nostalgic treat perfect for the holidays or as a giftable goodie.
Ingredients
-
2 cups granulated sugar
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½ cup sour cream
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⅓ cup light corn syrup
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2 Tbsp butter
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¼ tsp salt
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2 tsp vanilla extract
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¼ cup quartered candied cherries (optional)
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1 cup coarsely chopped nuts
Directions
In a 2-quart saucepan, combine sugar, sour cream, corn syrup, butter, and salt.
Cook over low heat, stirring constantly, until sugar is completely dissolved.
Increase heat to medium and boil without stirring until the mixture reaches 236°F (soft ball stage).
Remove from heat and let the mixture stand undisturbed for 15 minutes. Do not stir during this resting period.
After 15 minutes, add vanilla extract and beat the mixture by hand for 8–10 minutes, or until it begins to lose its gloss and thicken.
Quickly stir in the chopped nuts and candied cherries, if using.
Pour into a greased 8x8 inch pan.
Allow to cool completely, then cut into squares.
Recipe Note
- Do not stir once boiling begins—this helps prevent grainy fudge.
- You can omit the cherries for a classic white nut fudge.
- Beating time is important for texture—stop once the mixture thickens and looks matte.
- Store in an airtight container at room temperature for up to one week, or refrigerate for firmer pieces.