Recipe Fridays . . .

White Chocolate Fudge

My dad was not a cook. He never went near the oven, and most of his time by the refrigerator was spent peering inside, looking for things that were right in front of his face. He constantly threatened to make us his "famous Hawaiian pork chops", but in 19 years, he never made them once (for which I'm sorta glad). But I do remember the one thing he liked to make: white chocolate fudge. There was one notable incident when he kind of left the heat on too long when he was melting the white chocolate, or perhaps didn't stir it enough, and the fudge had rather a charcoal taste, but what the heck. I always tried it, because my dad had made it;)

Here's a recipe for him that sounds even better than his old white chocolate fudge (certainly without that burned after-taste!) I think you could add nuts or candy cane pieces pretty easily, and make it even better!

Ingredients:

•1 stick (4 oz) butter
•2 cups granulated sugar
•3/4 cup sour cream
•1 tsp salt
•1 package (12 oz) white chocolate chips
•1 jar (7 oz) marshmallow cream
•1 tsp vanilla extract

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.

3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, cook it for five minutes, stirring constantly to prevent scorching. If you are using a candy thermometer instead of timing it, it should be at 235 degrees.

4. After five minutes, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. (For easier scooping of the marshmallow cream, try microwaving it for 15 seconds with the lid off.) Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.

5. Add the vanilla and stir well. Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store White Chocolate Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.