California White Chocolate Fudge -- Quad-Cities Online Recipe Book
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California White Chocolate Fudge

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Ingredients

2 cups white sugar
3/4 cup sour cream
1/2 cup margarine
12-ounces white chocolate, coarsely chopped
7-ounce jar marshamallow creme
3/4 cup chopped walnuts
3/4 cup chopped dried apricots

Instructions

In a heavy 2 1/2 to 3 quart sauce pan, combine sugar, sour cream and margarine; bring to a full rolling boil, stirring constantly. Continue boiling for 7 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in white chocolate until melted. Add marshmallow creme, walnuts and apricots. Beat until well blended.

Pour mixture into a greased 8 or 9 inch square baking pan. Cool at room temperature; cut into squares.

Yield: 2 1/2 pounds

Karen Miller, Orion



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  Today is Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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