White chocolate peppermint fudge

Servings: 2 lbs

Ingredients:

• 1 1/2 tsp plus 1/4 cup butter, softened
• 2 cups sugar
• 1/2 cup sour cream
• 12 oz white chocolate baking squares, chopped
• 7 oz marshmallow cream
• 1/2 cup crushed peppermints
• 1/2 tsp peppermint extract

Preparation:

Line a 9×9 inch baking dish with foil. Grease the foil with 1 1/2 tsp of butter. In a large heavy saucepan over medium heat, combine the sugar, sour cream, and 1/4 cup butter. Stir until the sugar is dissolved then bring to a rapid boil. Stir until a candy thermometer reaches 234 degrees F (about 5 minutes). Remove the saucepan from the heat and stir in the white chocolate and marshmallow cream until they are melted. Fold in the crushed peppermints and peppermint extract. Pour the mixture into the prepared pan. Place the pan in your refrigerator for at least an hour or until firm. Lift the fudge out of the pan and gently peel of the foil. Cut into 1 inch squares.

Irene Milito