2 cups sugar
3/4 cup sour cream
1/2 cup butter
12 oz. white chocolate
1 (7-oz.) jar marshmallow cream
3/4 cup walnuts
Mix together sour cream and butter bring to full rolling boil, boil to soft-ball stage. Remove from heat.
Add chocolate, stirring until melted. Add marshmallow creme and nuts. Put in greased 8- or 9-inch pan, cool at room temperature, and then cut in squares.
Ribbon White Chocolate Fudge Recipe
1-1/4 lb. white chocolate, cut-up
14 oz. sweetened condensed milk
1-1/2 teaspoon rum extract
1-1/2 teaspoon white vinegar or lemon juice
dash salt
1-1/2 cups walnuts, chopped
6 oz. semisweet chocolate chips, melted
In a 2-quart glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 minutes or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts.
Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 minutes or until almost set.
Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.
