Fudgey Goodness

I'm not normally a big fan of fudge.
It's usually just too sweet for me.
It seems like it is just pure, unadulterated sweetness with not much flavor, that gets stuck in my teeth and makes them hurt.
Sometimes I can stand a little bit if eaten alongside a large cup of black coffee...
but then I have a sugar rush AND a caffeine high, alongside my normally excitable personality, and well... that is just a combination that most of my friends want to avoid.
You should probably trust my friends on this one.
Right, friends?
BUT, this fudge worked its way right past my natural fudge-liking defenses, directly into that little place in my heart where sweet things reside.
You know... the sweet-things spot?
The place that pulls me back to the kitchen over and over and uses up copious amounts of sugar, flour, and butter.
The place that I've never heard my friends or family complain about as long as I share.
Yeah, that spot. 
This fudge is now there.

It is indeed very sweet, but it also has a hint of saltiness, and a hint of sour cream. It's good stuff. Really good stuff. Besides, with these ingredients, how can you possibly go wrong?

And because I love you, I'm going to tell you how to make this fudge without even using a candy thermometer!
Also because I'm too lazy to use a candy thermometer...
But that is totally beside the point, and not what we are discussing right now.
We are discussing fudge.
Stay on topic, please.

For the candy base, mix the sugar, margarine, and sour cream in a saucepan. Heat this to 234 degrees. OR, to "soft ball stage." What this means is, you let it boil for a very long time, stirring constantly. Check the mixture by taking a small spoonful on a metal spoon, and dunking it into a bowl of cold water. If it immediately swirls off of the spoon into the water, it is not done. If it sticks to the spoon completely, it's getting close. It is done when you can pull the candy off of the spoon in a little soft ball after dunking it in cold water. Hence, the name "soft ball stage."

See? Soft ball. Now turn off the heat.

 

Add the white chocolate.

And the marshmallow cream. Melt this yumminess in completely.

Then add the nuts.

And the dates. Mix them in well, then pour this yummy goop into your buttered pan, and let it cool.

No really, let it cool. 

Before you try to eat it. 

It's really hot. 

Burns your mouth. 

And fingers.

When it hardens into fudge, cut into cubes and eat it. With a big cup of black coffee. 

White Fudge

2 c sugar

3/4 c sour cream

1/2 c margarine

12 oz white chocolate (almond bark)

7 oz marshmallow cream

3/4 c chopped nuts

3/4 c chopped fruit (I used dates)

Mix sugar, sour cream, and margarine in saucepan and heat to 234 degrees, or soft ball stage.

Turn off heat and add white chocolate and marshmallow cream. Melt completely, then fold in nuts and fruit. Pour into buttered 9x9 pan and cool completely. Cut into pieces and serve.