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Cranberry Fudge

  • 2 cups sugar
  • 3/4 cup sour cream
  • 1/2 cup butter
  • 12 oz white chocolate, coarsely chopped
  • 7 oz jar marshmallow cream
  • 3/4 cup walnuts, chopped
  • 3/4 cup dried cranberries, chopped

Instructions: Combine sugar, sour cream and butter in heavy saucepan. Bring to a rolling boil, stirring constantly. Continue boiling 7 minutes over medium heat or until 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in white chocolate until melted. Add remaining ingredients. Beat until well blended. Pour into greased 8 or 9in square pan. Makes 2 1/2 lbs.

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