White Chocolate Christmas Fudge
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
2 1/2 lbs.
ingredients
- 2 cups sugar
- 3⁄4 cup sour cream
- 1⁄2 cup Parkay margarine
- 12 ounces white chocolate, coarsely chopped
- 1 (7 ounce) jar kraft marshmallow cream
- 3⁄4 cup chopped dried apricot
- 3⁄4 cup chopped walnuts
directions
- Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.
- Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
- Remove from heat; stir in chocolate until melted.
- Add remaining ingredients; beat until well blended.
- Pour into greased 8 or 9 inch square baking pan.
- Cool at room temperature, cut into squares.
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RECIPE SUBMITTED BY
HDMac
United States
We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!