California White Chocolate Fudge

1. 1

   In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.

2. 2

   Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.

3. 3

   Remove from stove and stir in white chocolate until melted.

4. 4

   Stir in the remaining ingredients until well blended.

5. 5

   Pour in a greased 8 inch or 9 inch square pan.

6. 6

   Cool for several hours or overnight; cut into squares.

* Per serving · 4 servings · Values may vary.

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