Cranberry Black Walnut Fudge


  • 1/2 cup butter (no substitutes)
  • 2 cups sugar
  • 3/4 cup sour cream
  • 1 package vanilla chips
    one 7 oz jar marshmallow creme
  • 1 tsp vanilla
  • 3 cups coarsely chopped Heartland Nuts Black Walnuts (toasted)
  • 1 cup coarsely chopped dried cranberries


  • In a heavy sauce pan, bring sugar, sour cream, and butter to a boil over medium heat.
  • Cook and stir until soft ball stage (234 F candy thermometer), about 15 minutes.
  • Remove from heat.
  • Stir in chips, marshmallow creme, and vanilla until smooth.
  • Fold in black walnuts and cranberries.
  • Pour in a 8″ or 9″ greased, foil-lined pan.
  • Cool at room temperature, or can be put in refrigerator.
  • Once cool, cut into squares and store in air-tight container in refrigerator.

Yield: about 3 pounds.