White Chocolate Peppermint Fudge

1. 1

   Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.

2. 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 234u00b0 (soft-ball stage), about 5 minutes.

3. 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. 4

   Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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