Apricot White Fudge

This fudge has become a family favorite because of the luscious blending of flavors and perfect for gifts at Christmastime. Use a candy thermometer or the cold-water test to make sure the mixture reaches soft-ball stage; then chill until set.


81 servings


1 1/2 teaspoons plus 1/2 cup butter, divided
2 cups granulated (white) sugar
3/4 cup sour cream
12 ounces white baking chocolate, chopped
1 (7 ounce) jar marshmallow creme
3/4 cup chopped dried apricots
3/4 cup chopped walnuts


Line a 9-inch square pan with foil extending foil 2 inches over the edges and grease with 1 1/2 teaspoons 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°F/112°C (soft-ball stage), about 5 1/2 minutes.

Remove from the 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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 8 hours

Additional Information

For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making fudge.

Nutritional Information

Amount per serving: Calories 54, Fat 2 g (Saturated Fat 1 g), Cholesterol 5 mg, Sodium 17 mg, Carbohydrate 8 g, Trace Fiber, Trace Protein.

Recipe Courtesy Of

Debbie Purdue, Freeland, Michigan

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