| White Chocolate Fudge
2 cups of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 ounces of white chocolate
1 Jar (7 oz.) marshmallow crème
3/4 cup of walnuts |
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I found those recipes in the Key Gourmet CD-ROM. I haven't tried them but I hope they help. Mix together the sour cream and margarine, bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow crème and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares. Makes 2 1/2 pounds. Posted to JEWISH-FOOD digest V97 #308 by "Wajnberg" <wajnberg@trex.centroin.com.br> on Nov 25, 1997
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