With a candy thermometer, this fudge is simple to make. Nothing says Christmas like a sweet bite of chocolate and peppermint! This stuff is dangerously addicting.
Ingredients
¼ cup + 2 tsp unsalted butter, softened, divided
2 cups sugar
½ cup low-fat sour cream
12 oz white baking chocolate, chopped
1 jar (7 oz) marshmallow cream
½ cup crushed peppermint candy
½ tsp peppermint extract
Instructions
Line a 9x9-inch baking pan with parchment paper and grease with 2 teaspoons of butter, coating the bottom and sides; set aside.
In a large heavy saucepan, combine the sugar, sour cream and remaining ¼ cup butter. Cook, stirring often, 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 fudge into prepared pan and using a spatula direct the fudge evenly to the sides and corners. Refrigerate fudge until firm, about 1 hour.
Cut fudge into 1-inch square pieces. Store in an air-tight container in the refrigerator until ready to serve.