Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine sugar, sour cream and butter in a pan. bring mixture to a rolling boil, stirring constantly. boil for 7 minutes or until softball stage. remove pan from heat and stir in white chocolate until melted. add marshmallow cream and walnuts. beat by hand until completely blended. spread into a greased 9x9 inch baking pan. cool at room temperature.

Target recipe: line 12-x9-inch (3 l) baking dish with waxed paper; lightly butter paper. set aside. in large saucepan, stir together sugar, evaporated milk and butter over medium heat until at full boil; boil for 5 minutes, stirring constantly. remove from heat. stir in marshmallows, chocolate chips, nuts and vanilla until melted and blended. turn in to prepared pan. scatter small dollops of peanut butter over top. using the tip of sharp knife, swirl peanut butter into fudge. chill until set. cut into 1 1/2 inch (4 cm) squares. fudge can be frozen in sealed container for up to 1 month.