Tuesday, December 14, 2010
White Chocolate Peppermint Fudge from Taste of Home
The holiday season is the perfect time to provide my readers with a recipe for White Chocolate Peppermint Fudge. It comes from TasteofHome.com, a beautiful Web site and a fruitful resource for tried-and-true recipes. You will need a candy thermometer for this one. If you don't have one, borrow one or go buy one for yourself. It's a good tool to have in your kitchen, it's not expensive, and you'll be grateful you have one when it comes to making special holiday candies.
WHITE CHOCOLATE PEPPERMINT FUDGE
from Taste of Home
81 ServingsPrep: 10 min. Cook: 10 min. + chilling
1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
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.
Recipe and Photo Credit: http://www.tasteofhome.com/Recipes/White-Chocolate-Peppermint-Fudge/Print