1 teaspoon plus 1/2 cup butter, divided

2 cups sugar

3/4 cup sour cream

1 package of vanilla or white chocolate chips

1 - 7oz. jar marshmallow creme

1 teaspoon vanilla extract

2 cups walnuts coarsely chopped

1 cup dried cranberries coarsely chopped

Line an 8 inch square pan with foil and grease the foil with 1 tsp butter, set aside. In a heavy saucepan, bring sugar, sour cream, and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees, about 15 minutes.

Remove from the heat. Stir in chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature. When cool, lift fudge out of pan and remove foil. Cut into squares. Refrigerate in an airtight container.