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Apricot White Fudge

1-1/2 teaspoons plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Line a 9-in. square pan with foil and grease with 1-1/2 teaspoons
butter; set aside. In a heavy saucepan, combine sugar, sour cream and
remaining butter. Bring to a boil over medium heat, stirring
constantly. Cook and stir until a candy thermometer reads 234°
(soft-ball stage), about 5-1/2 minutes. Remove from the heat. Stir

Printed from tasteofhome.com Oct 12, 2008

-----------------------Fold------------------------

Apricot White Fudge cont.

in chocolate until melted. Stir in marshmallow creme until blended.
Fold in apricots and walnuts. Pour into prepared pan. Cover and
refrigerate overnight. Using foil, lift fudge out of pan. Discard
foil; cut fudge into 1-in. squares.

Yield: about 2 pounds.