White Chocolate Peppermint Fudge
Taste of Home's Holiday & Celebrations Cookbook
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I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates.
—Sue Schindler, Barnesville, Minnesota
SERVINGS: 81
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 10 min. Cook: 10 min. + chilling
Ingredients:
- 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
- 2 cups sugar
- 1/2 cup sour cream
- 12 squares (1 ounce each) white baking chocolate, chopped
- 1 jar (7 ounces) marshmallow cream
- 1/2 cup crushed peppermint candy
- 1/2 teaspoon peppermint extract
Directions:
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 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° (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. Yield: 2 pounds.