Linda Foreman | Trinity Valley EC

This is the prettiest fudge I have ever made. Flecks of dried fruit swirled into a creamy white chocolate marshmallow base really do give the appearance of festive confetti.

—Vianney Rodriguez, Food Editor

3/4 cup (1 1/2 sticks) butter, plus more to grease pan
3 cups sugar
2/3 cup sour cream
1 package white chocolate chips (12 ounces)
1 jar marshmallow crème (7 ounces)
1/4 cup chopped dried cranberries
1/2 cup chopped dried apricots
1/4 cup chopped golden raisins

1. Butter a 9-by-13-inch baking pan.

2. In a large saucepan, combine butter, sugar and sour cream over medium-high heat. Bring to a boil, then reduce heat to medium and cook 5 minutes, stirring constantly to prevent scorching.

3. Remove from heat and stir in white chocolate chips and marshmallow crème until smooth.

4. Stir in cranberries, apricots and raisins. Carefully pour into prepared pan.

5. Cool completely until firm. Cut into individual servings.

Makes 12 pieces.