Creamy white fudge boasts nuggets of dried cranberries and pistachios.
Story Behind the Recipe
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2 cups sugar
1/2 cup Land O Lakes® Butter
1/2 cup buttermilk
12 ounces white chocolate, cut into pieces
1 (7-ounce) jar marshmallow creme
3/4 cup sweetened dried cranberries, coarsely chopped
3/4 cup roasted salted pistachios, coarsely chopped
*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 1/2 cup. Let stand 5 minutes.
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, 5-7 minutes or until mixture comes to a boil and sugar is dissolved.
Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until candy thermometer reaches 234°F or small amount of mixture dropped into ice water forms a soft, pliable ball. 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 2 hours or until completely cooled and set.
Remove from pan using foil ends; remove foil. Cut into 1-inch squares. Store refrigerated.
Read the Story Behind the Recipe
Before scooping out marshmallow crème from the jar, spray a rubber scraper with no-stick cooking spray. The marshmallow crème will not stick to the scraper.