Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons plus 1/4 cup butter, softened, divided

  2. 2 cups sugar

  3. 1/2 cup BREAKSTONE'S® Sour Cream

  4. 12 ounces white baking chocolate, chopped

  5. 1 jar (7 ounces) marshmallow creme

  6. 1/2 cup crushed peppermint candy

  7. 1/2 teaspoon peppermint extract

Instructions Jump to Ingredients ↑

  1. 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.


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