Cranberry-Pistachio Fudge

• 2 cups sugar
• 1/2 cup Land O Lakes Butter
• 1/2 cup buttermilk*
• 3 (4-ounce) bars white chocolate, cut into pieces
• 1 (7-ounce) jar marshmallow creme
• 3/4 cup sweetened dried cranberries, coarsely chopped
• 3/4 cup roasted salted pistachios, coarsely chopped

1. Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.
2. Lightly butter foil.
3. Set aside.
4. Combine sugar, butter and buttermilk in heavy 3-quart saucepan.
5. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil and sugar is dissolved.
6. Reduce heat to low.
7. Cook, stirring occasionally, 6-8 minutes or until candy thermometer reaches 234F or small amount of mixture dropped into ice water forms a soft, pliable ball.
8. Remove from heat.
9. Stir in white chocolate until completely melted.
10. Add marshmallow creme; stir until well mixed.
11. Stir in cranberries and pistachios.
12. Spread evenly into prepared pan.
13. Refrigerate 2 hours or until completely cooled and set.
14. Remove from pan using foil ends; remove foil.
15. Cut into 1-inch squares.
16. Store refrigerated.

sugar, butter, buttermilk, white chocolate, marshmallow creme, cranberries, pistachios

Taken from www.landolakes.com/recipe/3614/cranberry-pistachio-fudge (may not work)