This fudge has become a family favorite because of the luscious blending of flavors. 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. —Debbie Purdue, Freeland, Michigan
Apricot White Fudge
Apricot White Fudge
Prep Time
20 min
Cook Time
10 min
Yield
about 2 pounds (81 pieces)
Ingredients
- 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
Directions
- Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.
- 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 heat.
- Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight.
- Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.
Nutrition Facts
1 piece: 54 calories, 2g fat (1g saturated fat), 5mg cholesterol, 17mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.
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