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Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 Pounds

1 1/2 ts + 1/4 c butter; softened,
- divided
2 c White sugar
1/2 c Sour cream
12 oz White baking chocolate; in
- 1 oz squares, chopped
7 oz Jar marshmallow cream
1/2 c Crushed peppermint candy
1/2 ts Peppermint extract

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

In a large heavy saucepan, combine sugar, sour cream and
remaining 1/4 cup butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; cook
and stir until a candy thermometer reads 235ºF/113ºC
(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" squares. Store in the refrigerator.

Sue Schindler, Barnesville, Minnesota

Makes: 2 pounds

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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... Make your pancakes more "metal" by calling maple syrup "tree blood."
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)