This recipe was a $500 prize winner in a Better Homes and Gardens contest a several years ago.
3/4 cup chopped walnuts, toasted
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins or raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12-oz white baking chocolate, coarsely chopped
1 jar (7-oz) marshmallow creme
In a bowl combine the walnuts, apricots, and raisins; reserve 1/4 cup.
Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of the pan; butter the foil.
Butter sides of a heavy 3-quart saucepan. In this pan, combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes). Adjust heat as necessary to maintain a steady boil.
Remove pan from heat and stir in chocolate and marshmallow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm. Use foil to lift fudge out of pan. Cut fudge into squares.
Yield: About 3 pounds
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins or raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12-oz white baking chocolate, coarsely chopped
1 jar (7-oz) marshmallow creme
In a bowl combine the walnuts, apricots, and raisins; reserve 1/4 cup.
Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of the pan; butter the foil.
Butter sides of a heavy 3-quart saucepan. In this pan, combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes). Adjust heat as necessary to maintain a steady boil.
Remove pan from heat and stir in chocolate and marshmallow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm. Use foil to lift fudge out of pan. Cut fudge into squares.
Yield: About 3 pounds
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