White Chocolate Peppermint Fudge

Time for something decadent and just perfect for the holidays! From tasteofhome.com.

White Chocolate Peppermint Fudge
Yield: 2 pounds

Ingredients:

1 1/2 teaspoons, plus 1/4 cup butter, soften, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 oz. each) white baking chocolate, chopped (do not use white chocolate chips)
7 oz. homemade marshmallow crème
1/2 cup crushed peppermint candy (without problem ingredients)
1/2 teaspoon peppermint extract


Directions:

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

2. In a large heavy sauce pan, combine the sugar, sour cream, and the 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 degrees (soft-ball stage), about 5 minutes.

3. Remove from the heat; stir in white chocolate and marshmallow cream until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1 inch squares. Store in the refrigerator.