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Creamy white fudge boasts nuggets of dried cranberries and pistachios.
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Lightly butter foil. Set aside.
Combine sugar, butter and buttermilk in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved (5 to 7 minutes).
Reduce heat to low. Cook, stirring occasionally, until candy thermometer reaches 234°F. or small amount of mixture dropped into ice water forms a soft, pliable ball (6 to 8 minutes). Remove from heat.
Stir in white chocolate until completely melted. Add marshmallow crème; stir until well mixed. Stir in cranberries and pistachios. Spread evenly into prepared pan. Refrigerate until completely cooled and set (2 hours).
Dietary Fiber: 0g
Terrific recipe! I made this for Christmas this year and we loved it. The buttermilk adds a nice touch with the pistachios and cranberries. I will definitely make this recipe again. I didn't use a candy thermometer and never do when making fudge. I let it boil 7 minutes and it turned out perfect! Wish I could post a photo!! Thanks for a wonderful recipe that tastes great and looks SO festive!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3614
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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