Apricot White Fudge

1. 1

   Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter.

2. 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 234u00b0 (soft-ball stage), about 5-1/2 minutes. Remove from heat.

3. 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. 4

   Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.