White Chocolate Christmas Fudge

1. 1

   Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly.

2. 2

   Continue boiling 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

3. 3

   Remove from heat; stir in chocolate until melted.

4. 4

   Add remaining ingredients; beat until well blended.

5. 5

   Pour into greased 8 or 9 inch square baking pan.

6. 6

   Cool at room temperature, cut into squares.

* Per serving · 4 servings · Values may vary.

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