Line a 9 inch square pan with foil and grease with
1 1/2 tsp of Butter, set aside. 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 234 (soft ball stage)l about 5
1/2 mins.
Remove from heat. Stir in Chocolate until melted.
Stir in Marshmallow creme until blended. Fold in
apricots and walnuts.
Pour into prepared pan. Cover and refrigerate
overnight. Using foil, lift fudge out of pan.
Discard foil, cut fudge into 1 inch squares.
Originally Submitted
10/18/2016
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