- 12 ounces superior quality white chocolate, finely chopped
- 1 (7-ounce) jar marshmallow cream
- 1 tablespoon white cream de cacao (or white chocolate liqueur)
- 1 cup dried cherries
- 1 1/4 cups granulated sugar
- 1/4 cup light corn syrup
- 3/4 cup sour cream
- 1 stick unsalted butter (8 tablespoons), brought to room temperature, plus extra for buttering pans
- Candy Thermometer
Line two 8 x 8 x 2-inch pans with aluminum foil*. Butter the foil lightly and set aside.
Place white chocolate, marshmallow cream, white crème de cacao (or white chocolate liqueur) and dried cherries in a large mixing bowl. Set aside until needed.
Combine granulated sugar, corn syrup and sour cream in a medium sauce pan over medium to medium-high heat; stir to combine. Attach a candy thermometer to the side of the pan so the tip is submerged but not resting on the bottom of the pan. Add butter and bring to the boil, stirring constantly. Stop stirring, and continue to cook at a low boil until the
thermometer registers 234 degrees F (soft-ball stage).
Pour sugar mixture over white chocolate mixture, and stir quickly until well blended. Pour fudge into buttered pans, dividing it evenly between the two*. Cool until firm; remove from pans, peel off the foil and cut into 1-inch squares.
Tips and Techniques* For thicker fudge, prepare one 9 x 9 x 2-inch pan, and pour all of the fudge into one pan.
Makes 2 1/2 pounds
Exclusive recipes provided by Viking Cooking School.
