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)
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.