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White Chocolate Peppermint Fudge

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

  • 1. Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
  • 2. 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.
  • 3. 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.
  • 4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts

1 piece: 60 calories, 2g fat (1g saturated fat), 2mg cholesterol, 11mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 0 protein.

Reviews

Average Rating: 4.542857
  • Suzanne
    Dec 13, 2018
    Just made this for the first (but certainly not the last) time time today. I have to modify all candy cooking times since I live in the Rockies. Good tip on checking one’s candy thermometer for everyone. I used premium white chocolate and another small amount of crushed candy canes so I could sprinkle some on the top of the fudge and press it in slightly while still warm. My husband and his mega sweet tooth went wild! I’m pleased to add this to my Christmas sweets list!
  • lauripobanz
    Nov 12, 2018
    I've been making this fudge for years now and never had a failure. I do find it is best to make it a couple of days before you plan to serve it. This gives the candy time to soften and flavors blend. I also crush the candy pretty fine. If the peppermint is too strong, use mint flavoring. I let it set at room temp until set, then store in the fridge. Use quality ingredients as the quality of the butter and chips is crucial to the success of your candy....any candy. Like another reviewer, I have made this with crushed lemon drops and lemon flavoring. Also very good.
  • lauripobanz
    Nov 12, 2018
    I've been making this fudge for years now and never had a failure. I do find it is best to make it a couple of days before you plan to serve it. This gives the candy time to soften and flavors blend. I also crush the candy pretty fine. If the peppermint is too strong, use mint flavoring. I let it set at room temp until set, then store in the fridge. Use quality ingredients as the quality of the butter and chips is crucial to the success of your candy....any candy. Like another reviewer, I have made this with crushed lemon drops and lemon flavoring. Also very good.
  • braunhouse
    Dec 22, 2017

    Easy and very tasty

  • MTDyer8
    Dec 16, 2017

    Very delicious and pretty easy to make overall. I saved out some of the crushed peppermint candies to sprinkle on top which made it look beautiful!

  • mfmtiger
    Dec 9, 2017

    i make this every year and give as gifts. Everyone loves it!

  • therissinthehat
    Jan 1, 2015

    I accidentally got milk chocolate instead of white chocolate and added it before I noticed. But it still turned out awesome. I plan to make it again with the white chocolate and I'm sure it will be just as good.

  • veggiemama
    Dec 24, 2014

    Very good fudge! It's really light and fluffy!

  • terricoombs
    Dec 22, 2014

    Followed the recipe exactly and it turned out perfect! Love Taste of Home recipes.

  • apronlady
    Nov 19, 2014

    I used the Hershey's white chocolate chips and they did not work well. They didn't quite melt right and they are a "vanilla" flavor that made a cloying sweet taste. I have used white chocolate chips for fudge recipes before, but may have been Nestles brand. I think the recipe is good. Just don't use the Hershey's brand chips in it.

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