White Fudge 1

 White Fudge 1

2 1/4 cups Sugar
1/4 cup Milk
1 tablespoon White Karo corn syrup
2 teaspoons Vanilla
1/2 cup Sour cream
2 tablespoons Butter
1/4 teaspoon Salt
1 cup Chopped walnuts

Combine sugar, sour cream, butter, syrup and salt. Stir over medium heat until sugar dissolves and mixture boils. Boil 9 minutes. Let stand to cool for 1 hour. Beat until thick. Add walnuts and vanilla. Pour into greased pan. Slice when set and remove from pan.

HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS: BETTY THOMPSON LIKES COOKING SWEETS" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive,

White Fudge 2

1 1/3 cups Sugar
1/2 cup Butter or margarine
2/3 cup Non-dairy liquid coffee cream
1/8 teaspoon Salt
1/2 pound White chocolate coating,(wafers or block chocolate,  finely chopped)
2 cups Miniature marshmallows
1/2 teaspoon Vanilla
Dipping chocolate (optional)

Excellently flavored, easy to make creamy white fudge. Cook first 4 ingredients without stirring to 238ºF.  Remove from heat and add the next 3 ingredients. Blend well. Pack into a 9-inch square pan. When partially cool, cut into squares. Other colors of chocolate (pink, green, yellow, butterscotch) can be added instead of white. adding appropriate flavoring, fruits or nuts. The fudge can be packed in pans and cut in squares or bars, or rolled in a log and sliced, then dipped in chocolate. Makes about 64 pieces.