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California White Chocolate Fudge

Makes about 5 1/2 dozen 1 1/4-inch squares

• 11/2 cups sugar
• 3/4 cup sour cream
• 1/2 cup (1 stick) margarine or butter
• 3/4 pound white chocolate, coarsely chopped
• 1 (7-ounce) jar marshmallow cream
• 3/4 cup coarsely chopped pistachios (see note)
• 3/4 cup coarsely chopped dried cranberries (see note)

Butter a 9-by-9-by-2-inch baking pan well; set aside. Bring sugar, sour cream, and margarine or butter to a rolling boil in large, heavy saucepan over moderate heat, stirring all the while. Insert a candy thermometer and boil 7 minutes, stirring constantly, until the mixture reaches 234 degrees.

Remove the pan from the heat, add white chocolate and stir until melted. Mix in marshmallow cream, pistachios and dried cranberries. Pour into pan, spreading to corners. Cool several hours or overnight before cutting into squares.

Note: The original recipe, created by Kraft Foods, calls for walnuts or pecans and dried apricots.

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