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Apricot White Fudge

Total Time

Prep: 20 min. Cook: 10 min. + chilling

Makes

about 2 pounds (81 pieces)

This fudge has become a family favorite because of the luscious blending of flavors. I try to make it for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set. —Debbie Purdue, Freeland, Michigan

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

  1. Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.
  2. 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 heat.
  3. Stir in chocolate until melted. Stir in marshmallow creme until blended. Stir in apricots and walnuts. Immediately spread into prepared pan. Refrigerate, covered, overnight.
  4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.

Nutrition Facts

1 piece: 54 calories, 2g fat (1g saturated fat), 5mg cholesterol, 17mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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