>> Monday, February 9, 2015
Cranberry Walnut White Fudge
1/2 c. butter (no substitutes)
2 c. sugar
3/4 c. sour cream
1 c. vanilla or white chocolate chips
1 jar (7oz.) marshmallow creme
1 tsp. vanilla extract
1 c. coarsely chopped walnuts
1 c. dried cranberries, coarsely chopped
Line an 8 or 9 inch square pan with foil or plastic wrap, and butter or spray with pan spray. Set aside. In a heavy saucepan, bring sugar, sour cream and butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees (sea level) or soft ball stage. Remove from heat. Stir in chips, marshmallow creme and vanilla until smooth. Food in walnuts and cranberries. Pour into prepared pan. Let cool at room temperature. When cool, remove foil and cut into pieces. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Notes: adjust the temperature for your altitude.