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Apricot White Fudge Recipe

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This recipe for Apricot White Fudge, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karla Smith
Added: Sunday, August 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tsp. plus 1/2 cup butter, divided
2 cup sugar
3/4 cup sour cream
12 squares (1 oz. each) white baking chocolate, chopped
1 jar (7 oz.) marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts

Directions:
Directions:
Line a 9in. square pan with foil and grease with
1 1/2 tsp. butter, set aside. 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). Remove from heat. Stir in chocolate until melted. Stir in marshmallow creme until blended. Fold in apricots and walnuts. Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares.

Number Of Servings:
Number Of Servings:
2 pounds
Personal Notes:
Personal Notes:
Makes 2 pounds

 

 

 

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