This is not the typical recipe for my blog. Why? Because it requires ingredients that I don’t usually keep on hand! I tend to only do recipes that use basic ingredients, as I’m not one to like running to the grocery store for unique ingredients. Nonetheless, we did enjoy this white creme fudge! (Sorry for the blurry picture…)

Recipe from Company’s Coming Gifts from the Kitchen.

White Creme Fudge

2 cups sugar
2/3 cup half and half cream (or evaporated milk)
1/4 cup hard margarine or butter
1 Tbsp corn syrup
8 white chocolate baking squares (1 oz/28g each) cut up
7oz jar of marshmallow creme
1/4 cup glazed cherries, quartered

Combine sugar, cream, butter and corn syrup in large heavy saucepan. Heat and stir on medium-low until mixture comes to a boil. Boil slowly for about 30 minutes, without stirring, until mixture reaches soft ball stage (234 to 240F, 112-116C) on candy thermometer or until small amount dropped into very cold water forms a soft ball that flattens of its own accord when removed. Remove from heat.

Add chocolate and marshmallow creme. Stir until chocolate is melted and mixture is smooth.

Stir in cherries. Pour into greased 8×8″ pan.* Chill until firm. Makes about 36 pieces.

* Tip: Line your dish with foil paper (overlapping the sides) before putting your layers in. Then, once cooled, it is easy to lift the entire square of bars out and cuts much easier than trying to cut and lift each little square out of the dish.

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