Ingredients
1-1/2 teaspoons plus 1/4 cup butter, softened, divided2 cups sugar1/2 cup sour cream12 squares (1 ounce each) white baking chocolate, chopped1 jar (7 ounces) marshmallow cream1/2 cup crushed peppermint candy1/2 teaspoon peppermint extract
Preparation
Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine sugar, sour cream and remaining 1/4 cup 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° (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-in. squares. Store in the refrigerator.
