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California White Chocolate Fudge

Prep Time:

15 min

Total Time:

30 min

Makes:

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

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

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

1 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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