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Pomegranate Fudge

December 29, 2009

Another new post!  Here is the pomegranate fudge I mentioned a few posts back.

Gather your ingredients.

Combine sugar, butter, pomegranate juice, and cream into a large sauce pan.  I ended up needing a bigger pan halfway through making the fudge.

Make sure to stir constantly…

Until butter has melted and the mixture is boiling.  Turn down the heat, and continue to stir until it reaches 234 degrees.

Remove from heat and add in white chocolate chips.  Stir vigorously until melted.

Add food coloring and marshmallow creme.

Pour into pan and allow to cool for several hours.  (I placed mine in the fridge)

This is very rich, so I suggest cutting them into small bite size pieces.  I served these at a couple holiday parties, and my friends enjoyed them.  Enjoy!

-Laura

Pomegranate Fudge

(adapted from Not So Humble Pie http://notsohumblepie.blogspot.com/2009/12/fudge-part-iii-chocolate-espresso.html)

Ingredients

3 cups granulated sugar
1/2 cup POM wonderful 100% pomegranate juice
1/3 cup heavy whipping cream
1 1/2 sticks unsalted butter
2 1/2 cups white chocolate chips
7 oz jar marshmallow creme
a little red and royal blue food coloring

1. Line a 9×9 inch pan with parchment paper and coat with a little nonstick spray.

2. Combine sugar, butter, pomegranate juice and cream into a heavy bottomed sauce pan, and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.

3. Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the white chocolate chips stirring vigorously until the chocolate is completely melted and smooth. Add the food coloring and marshmallow creme and mix until well blended.

4. Pour the mixture into your pan and allow to cool for several hours, until firm.

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