Clarion County Recipe of the Day: White Chocolate Peppermint Fudge

J.C. Taggart

J.C. Taggart

Published December 13, 2018 5:01 am
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This recipe is perfect for Christmas gifts!

White Chocolate Peppermint Fudge

Ingredients

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 — 1 oz. squares white baking chocolate, chopped
1 — 7 oz. jar marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Directions

~Line a 9-inch 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 five 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.

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