found this, sounds good. WHITE FRUITCAKE FUDGE. (make 3 lbs.) 117 inch squares. NEEDS: Candy thermometer, 230F or higher. 3-qt. sauce pan. 13x9x2 inch baking pan. Foil. Ingredients: 3/4 c. Chopped Walnuts. 3/4 c. Chpped Apricots. 1/2 c. Chopped Golden raisens. 2 c. Sugar. 3/4 c. Sour Cream. 1/2 c. butter, room temp. 12 oz. White baking Choc. coarsely chopped. 1, 7oz jar marshallow creame. 1] Line pan with foil, butter well, set aside. 2] Mix Walnuts, appricots, and raisnes, set aside. reserve 1/4 c. 3] Butter the sides of a 3 qt. saucepan. 4] Combine, Sugar, Sour Creame, and butter. 5] Cook and STIR over a medium heat, until mixture boils. Clip the themometer to side of pan.. 6] reduce heat to med-low , stir constantly. 7] Themometer to read 236F (18 to 20 min). 8] maintain a steady boil. 9] Remove from heat and stir in Choc and Marshmallow cream. Stir well. 10] After Choc has melted, stir in the fruit- nut mix. 11] IMMEDIATEY, spread into pan. 12] Top with the reserved fruit. 13] CHILL well. Cut into 1 inch pieces. 14] STORE in refrideator. This recipie won $500 dollars in the OH- Fudge cook off. Recipie of Sherry Day Pinckney of MI. ~ Linda ~ Willow Creek,CA.

Oh, I like the sound of this, Linda. Thank you. For those new to the list, we are in relaxed days for the Holidays. Feel free to continue discussing computers and genealogy, but other subject matter relating to the Holidays is also welcome. Elaine Forgive your enemies, but never forget their names. --John F. Kennedy (1917-1963) Hello Blondie On Friday, December 16, 2011, you wrote > found this, sounds good. > > WHITE FRUITCAKE FUDGE. > (make 3 lbs.) > 117 inch squares. > > NEEDS: > Candy thermometer, 230F or higher. > 3-qt. sauce pan. > 13x9x2 inch baking pan. > Foil. > > Ingredients: > > 3/4 c. Chopped Walnuts. > 3/4 c. Chpped Apricots. > 1/2 c. Chopped Golden raisens. > 2 c. Sugar. > 3/4 c. Sour Cream. > 1/2 c. butter, room temp. > 12 oz. White baking Choc. coarsely chopped. > 1, 7oz jar marshallow creame. > > 1] Line pan with foil, butter well, set aside. > 2] Mix Walnuts, appricots, and raisnes, set aside. reserve 1/4 c. > 3] Butter the sides of a 3 qt. saucepan. > 4] Combine, Sugar, Sour Creame, and butter. > 5] Cook and STIR over a medium heat, until mixture boils. Clip the > themometer to side of pan.. > 6] reduce heat to med-low , stir constantly. > 7] Themometer to read 236F (18 to 20 min). > 8] maintain a steady boil. > 9] Remove from heat and stir in Choc and > Marshmallow cream. Stir well. > 10] After Choc has melted, stir in the fruit- nut mix. > 11] IMMEDIATEY, spread into pan. > 12] Top with the reserved fruit. > 13] CHILL well. Cut into 1 inch pieces. > 14] STORE in refrideator. > > This recipie won $500 dollars in the OH- Fudge cook off. Recipie of > Sherry Day Pinckney of MI. > ~ Linda ~ > Willow Creek,CA.