Desserts

California White Chocolate Fudge

photo by:

kraft

Ideal for gift-giving, this simple cooked fudge of white chocolate, sour cream and marshmallow creme is studded with walnuts and dried apricots.

time

prep:

15 min

total:

30 min

servings

total:

About 2-1/2 lb. or 32 servings, 2 squares each

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What You Need

1-1/2

cups sugar

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/2

cup (1 stick) butter or margarine

pkg. (6 squares each) BAKER'S White Chocolate, coarsely chopped

jar (7 oz.) JET-PUFFED Marshmallow Creme

3/4

cup chopped PLANTERS Walnuts

3/4

cup dried apricots, chopped

Make It

BRING sugar, sour cream and butter to full rolling boil in large heavy saucepan on medium heat, stirring constantly. Boil an additional 7 minutes or until candy thermometer registers 234°F, stirring constantly.

REMOVE from heat; stir in chocolate until melted. Add remaining ingredients; stir until well blended.

POUR into greased 8- or 9-inch square pan. Cool several hours or overnight. Cut into 64 squares to serve.

Kraft Kitchens Tips

Easy Cleanup

Line pan with foil before using, with ends of foil extending over sides of pan. When ready to cut fudge, remove fudge from pan with foil handles. Remove foil before cutting fudge into squares.

Substitute

Substitute dried cherries for the apricots.

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SallyAnn55

posted:1/8/2012

It was a big hit with my husband who likes nothing but chocolate. Made me happy

redneckmom832002

posted:12/27/2005

Very Smooth

a cook

posted:10/24/2005

This recipe has the ingredients and the flavor just rising from the page. I rarely will make something that does not appeal to the mind and and the mental taste buds. I will be making this in the near future of a few weeks and will be able to give a full review at that time.

a cook

posted:11/14/2003

I made 2 batches of this fudge yesterday afternoon. Its 11:30am the next day and the fudge still has not set firmly. The consistancy allowed me to cut it into squares, but still much too soft in texture to suit my taste. I did cover the pans after it had cooled, this may have created the soft texture. I am a good cook, I used a candy thermometer, I read from the recipe for both batches... I believe all recipies should contain packaging info, shelf life, and if the recipe requires refrigeration.

a cook

posted:11/21/2002

i would like to know if this can be made in the micowave? i have found a few recipes that i can make candy in the micro and really love them

andree22

posted:10/25/2002

on a scale of 1-10? this is definitely a 10! smooth, buttery, and the best flavor of any white fudge recipe I have ever tried. Sent some to the office with The Husband, and his colleagues all want the recipe. This is one that will be included in the grandchildren's Christmas packages!

4mandp

posted:10/7/2002

I have made this fudge a few times. It is easy to make and tastey. Makes a nice gift!

beckyatks

posted:10/6/2002

a cook

posted:7/24/2002

This is so good and easy to make