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Apricot White Fudge
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |