When I was little (actually, I was never really "little" since I was 5'2" in 4th grade,, so let's say "younger":), my uncle Steve owned a store called the Fudge Factory. Gram and Granddad would let me help work the cash register, which I remember thinking was so cool. They would pour the fudge out on those giant marble tables and it was a thing of wonder as a kid. I'm sure now somebody would complain about child labor if they saw me back there, but I'm so glad I have those memories!
Here is a new fudge flavor. I love the idea of dried cherries, pistachios, and apricots all in one place. Gram says the sour cream adds just enough balance to the sweetness of the fudge and has just enough of a taste to make someone wonder what it is, but definitely not taste the sour cream. Plus, it's pretty colors! This would look beautiful on a holiday sweets tray. Grandma, maybe we should add this to our holiday treats list????
White Fruitcake Fudge
(from a magazine or newspaper...we were looking at it over Thanksgiving break!)
3/4 cup chopped walnuts or pistachios
3/4 cup finely chopped dried apricots
1/2 cup raisins (used dried cherries)
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12 oz. white baking chocolate, coarsely chopped
1 7 oz. jar marshmallow creme
!. In a bowl combine walnuts, apricots, cherries. Reserve 1/4 cup.
Line a 9 X 13 baking pan with foil; extend foil over edges of pan.
Butter the foil.
2. Butter sides of a heavy 3 quart pan. In pan combine sugar, sour cream
and butter. Cook and stir over medium heat until mixture boils.
Clip a candy thermometer to side of pan. Reduce heat to medium - low;
Continue boiling at a moderate, steady rate, stirring occasionally, until
thermometer registers 236 degreesF (18 to 20 minutes)
Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Stir in chocolate and marshmallow creme.
Continue stirring until chocolate is melted and mixture is combined.
Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan.
Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm.
Use foil to lift fudge out of pan. Cut fudge into squares. Store in refrigerator.
Makes. about 3 pounds or 117 one-inch pieces.