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 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.
No comments:
Post a Comment