Candy Cane Marshmallow Fudge
1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
(or a package of white chocolate chips). The better the white chocolate brand
the easier it is to melt.
1 jar (7 ounces) marshmallow cream (use name brand)
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract
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
