White Chocolate Pistachio Fudge
2 1/2 pounds
1/2 cups granulated sugar
3/4 cup sour cream
1/2 cup margarine or butter
12 ounces white chocolate, coarsely chopped
1 (7 ounce) jar marshmallow cream
3/4 cup pistachios, toasted* and chopped
3/4 cup candied cherries**
Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a heavy 2 1/2 to 3 quart saucepan, heat sugar, margarine, and sour cream over medium heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Remove cover and bring to a full rolling boil over medium heat, stirring constantly. Continue to boil for 7 minutes or until the mixture reaches soft ball stage or 234°F to 240°F (100°C) on a candy thermometer, stirring constantly.
Remove from stove and stir in white chocolate until melted. Stir in the remaining ingredients until well blended. Pour in prepared baking pan.
Cool for several hours or overnight. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
*To toast pistachios, spread pistachios out on a baking sheet and bake at 350°F for 4 or 5 minutes.
**Candied cherries are significantly drier than maraschino cherries. If using maraschino cherries instead of candied cherries, drain, chop and let sit overnight until dry.
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