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How to Make


  • 2 cups sugar
  • 1/2 cup Smith's sour cream
  • 1/4 cup margarine, 1 stick
  • 12 oz white chocolate, chopped
  • 7-oz jar marshmallow creme
  • 1/2 cup golden raisins
  • 1 tsp rum extract


  1. Combine sugar, Smith's sour cream and margarine in a saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly until mixture registers 236 F on a candy thermometer.
  2. Remove pan from heat and stir in chocolate, marshmallows, raisins and rum extract.
  3. Beat vigorously for several minutes, until fudge begins to thicken.
  4. Pour into a greased 8" square pan.
  5. Cool, cut into squares.


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