White Chocolate Peppermint Fudge

Photo by rick E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    t plus 1/4 c butter (no substitutes), softened, divided

  • 2

    c sugar

  • 1/2

    c sour cream

  • 12

    squares (1 oz each) white baking chocolate, chopped

  • 1

    jar (7 oz) marshmallow crème

  • 1/2

    c crushed peppermint candy

  • 1/2

    t peppermint extract

Directions

Line a 9 inch square pan with foil. Grease the foil with 1 ½ t butter; set aside. In a 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 heat; stir in white chocolate and marshmallow crème until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel of foil; cut into 1 inch squares. Store in refrigerator. Yield: 2 pounds

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