2015 Recipe Contest Submissions



I stick of butter, plus I teaspoon (no substitute)
2 c sugar
¾ c sour cream
I pkg. (11 oz.) Ghirardelli Classic White Chips
7 oz. jar marshmallow cream
1 tsp. vanilla
3 cups nuts
3/4 cup dried cranberries, chopped


Line an 8″ x 12″ baking dish with foil, use extra butter to grease top of foil and set aside.
In heavy saucepan bring sugar, sour cream, and I stick of butter to a boil over medium
heat. Cook and stir until candy thermometer reads 240 degrees (soft-boil stage)
about 15 minutes. Remove from heat. Stir in chips, marshmallow cream and vanilla
until smooth. Fold in nuts and cranberries. Pour into baking dish. Let stand at room
temperature. When cool cut into squares and remove foil and candy from
dish. Refrigerate in airtight container.

Karen Weisenstein