It’s the holiday season! Sweets are popping everywhere up in staff lunch rooms, they’re tucked into special, snowflake-lined dishes in front entryways of people’s homes.
Yes, sweets are everywhere, and they’re going to be tough to avoid. These are a really sweet treats, they go so perfect with unsweetened coffee or tea. So, dig in and enjoy!
1/2 cup butter plus 1 tbs for greasing the pan
2 cups sugar
3/4 cup sour cream
12 ounces white chocolate chips
1 jar (7 ounces) marshmallow creme
3/4 cup chopped dried cranberries or apricots
1 cup Chopped Walnuts
Place cranberries in the bowl and pour boiled water over it and let it sit for 15 min. Then strain the water out; set aside.
Line a 9-in square pan with foil and grease with 1 teaspoons butter; set aside.
In a heavy saucepan, combine sugar, sour cream and 1 stick of butter.
Bring to a boil over medium heat, stirring constantly. Cook and stir until it reaches a soft-ball stage, about 5-6 minutes.
Remove from the heat.
Stir in chocolate until melted.
Stir in marshmallow creme until blended.
Fold in cranberries and walnuts.
Pour into prepared pan. Cover and refrigerate overnight. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.