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White Chocolate Pistachio Fudge
Makes 2-1/2 pounds |
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Use only white chocolate squares, such as Bakers or
Nestles. Don't use the white chocolate chips.
To remove the marshmallow cream from
the jar, take off lid and microwave on High for 30 seconds. |
 | 1-1/2 cups sugar |
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| 3/4 cup sour cream |
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| 1/2 cup margarine |
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| 12 oz white chocolate, coarsely chopped
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| 1 (7 oz ) jar marshmallow cream |
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| 3/4 cup
toasted chopped walnuts or pistachios |
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| 3/4 cup candied cherries
(Candied cherries are significantly drier than
Maraschino Cherries. If using maraschino cherries for the candied
cherries, drain them, cut into 1/8th's and let sit overnight to dry.)
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- In a heavy 2-1/2 to 3 quarts saucepot, bring sugar,
margarine, and sour cream to full boil over a medium flame, stirring
constantly.
- Continue to boil for 7 minutes or until candy thermometer
reaches 234 degrees (100 C.), stirring constantly.
- Remove from stove and stir in white chocolate until melted.
- Stir in the remaining ingredients until well blended.
- Pour in a greased 8 inch or 9 inch square pan.
- Cool for several hours or overnight; cut into squares.
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