Shelly's Recipe

WHITE CHOCOLATE PEPPERMINT FUDGE

Category: Candy

1-1/2 tsp plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 oz each) white baking chocolate, chopped
1 jar (7 oz) marshmallow cream
1/2 cup crushed peppermint candy
1/2 tsp peppermint extract

Line a 9 inch square pan with foil. Grease the foil with 1-1/2 tsp butter; set aside.

In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234 degrees (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1 inch squares. Store in the refrigerator. Yield: 2 lbs.