2 c. sugar
1/2 c. unsalted butter
3/4 c. sour cream
1/2 tsp. salt
1 c. white chocolate, chopped
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1/4 c. dried cranberries
Line a 9x13 baking pan with foil and spray with the cooking spray. Set aside.
In a large pot over medium heat, combine the sugar, butter, sour cream, and salt. Stirring rather frequently, bring to a boil. Continue cooking and stirring until the temperature reached the soft ball stage (238 degrees F). Don't skip over this step. Reaching this temperature is what will make your fudge hold together.
Remove from heat and stir in the chocolate until fully melted (it takes a few minutes).
Stir in the marshmallow creme and vanilla until smooth.
Then add in the cranberries until evenly distributed.
Pour into the prepared baking dish. Let cool to room temperature before chilling in the refrigerator overnight. Cut into squares. Store in an airtight container.
Here's a link to the recipe I used: http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/