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White Chocolate Fudge

This is sheer heaven, particularly if you love apricots!
2 cups    Sugar  
3/4 cup    Sour cream  
1/2 cup    Butter  
12 oz    White chocolate, coarsely chopped  
1 7 oz jar    Marshmallow cream  
¾ cup    Chopped walnuts  
¾ cup    Chopped dried apricots  
1 Combine sugar, sour cream and butter in heavy 2-1/2 to 3 quart saucepan; bring to a full rolling boil, stirring constantly.
2 Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching.
3 Remove from heat; stir in chocolate until melted.
4 Add remaining ingredients; beat until well blended. Pour into greased 8 or 9 inch square pan.
5 Cool at room temperature. Cut into squares.
Yield: Makes 2-1/2 pounds.