I make many batches of this minty fudge to give as Christmas gifts. It's not too sweet, so it appeals to lots of palates. —Sue Schindler, Barnesville, Minnesota
1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar [480 g]
1/2 cup BREAKSTONE'S® Sour Cream
12 ounces white baking chocolate, chopped [336 g]
1 jar (7 ounces) marshmallow creme [196 ml]
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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts: 1 serving (1 each) equals 40 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 10 mg sodium, 8 g carbohydrate, 0 fiber, trace protein.