Apricot White Fudge
"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.
81 ServingsPrep: 15 min. Cook: 10 min. + chilling
- 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 Diamond of California 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.
Nutritional Facts: 1 serving (1 square) equals 54 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 17 mg sodium, 8 g carbohydrate, trace fiber, trace protein.