"This fudge has become a family favorite because of the luscious blending of flavors," notes Debbie Purdue of Freeland, Michigan. "I try to make it for gifts at Christmastime." Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set.
- 1-1/2 teaspoons plus 1/2 cup butter, divided
- 2 cups sugar
- 3/4 cup sour cream
- 12 ounces 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.
Originally published as Apricot White Fudge in Quick Cooking November/December 2003, p61
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