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Dark Chocolate Orange Fudge
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2 tbl orange peel; grated
1/2 cup sour cream
12 oz semisweet choc bits
1/4 cup margarine
1/2 cup nuts; chopped
7 oz marshmallow creme
1 tbl vanilla
Combine sugar, sour cream and margarine in a heavy saucepan. Bring to a full rolling boil stirring constantly. Continue boiling for 5 minutes over medium heat or until a candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Add marshmallow creme and orange peel, stirring until well blended. Remove from the heat and stir in the chocolate bits until melted. Stir in the nuts and vanilla.
Pour into a greased 8 or 9" square baking pan. Cool at room temperature.
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