| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Fudge, Candy, Almond bark |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3/4 |
c |
Sour cream |
| 1/2 |
c |
Margarine |
| 12 |
oz |
Almond bark, coarsely– chopped (6 squares) |
| 1 |
|
Jar (7oz) marshmallow creme |
| 3/4 |
c |
Chopped walnuts or pecans |
| 3/4 |
c |
Chopped diced apricots, |
|
|
Optional |
INSTRUCTIONS
Combine sugar, sour cream and margarine in heavy 2 1/2 to 3 quart saucepan,
bring to full rolling boil, stirring constantly. Continue boiling 7
minutes over medium heat or until candy thermometer reaches 234. Stir
constantly to prevent scorching. Remove from heat, stir in remaining
ingredients, beat until well blended. Pour in greased 9x13 inch pan. Cool
at room temperature, cut in squares. Note: I didn't chop the almond bark I
put it in the microwave for about 5 minutes to slightly melt it.
Posted to MM-Recipes Digest V4 #309 by Ethel Snyder <essie@abelink.com> on
Nov 28, 1997
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