Bitsy's Kitchen
California Fruit N Nut Fudge
1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk
1 pkg. (12 oz )White Chocolate Chips
1 (7 oz.) jar Marshmallow Creme (or 2 cups of mini-marshmallows)
1/2 cup Dried Dates
1/2 cup Dried Apricots (diced)
1/2 cup Raisins
1/2 cup Chopped Nuts (Pecans, Almonds, etc.)
1 tsp. Vanilla Extract
Line a 9" x 9" pan with aluminum foil and set aside.
Place flavor chips, vanilla into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer or wooden spoon. Add marshmallow creme and butter. Bring back to a boil for [5] full minutes by the clock (start once the boil resumes). The mixture will start to turn slightly brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue to stir. Remove from heat and pour hot mixture over chips and vanilla without scraping the sides of the hot saucepan.
Fold in nuts and fruit. Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.
NOTE: May substitute 1/2 cup California dried Mango for dried Dates.