So this may be a “cheater” recipe for fudge, but I have no shame!  I love anything involving mint and chocolate.

This recipe makes two pounds of fudge, so be sure to share it with someone, if you can bring yourself to.  🙂

-1-1/2 teaspoons, Plus 1/4 Cup Butter, softened, divided
-2 Cups Sugar
-1/2 Cup Sour Cream
-12 Ounces White Chocolate, chopped
-1 Jar (7 ounces) Marshmallow Creme
-1/2 Cup Peppermint Candy, crushed
-1/2 teaspoon Peppermint Extract

Line a 9 inch baking dish with foil.  Grease the pan with 1 1/2 teaspoons butter.  In a large saucepan, melt butter, sour cream, and sugar together until smooth.  Bring to a rapid boil, until temperature is 234F.  Remove from heat and add marshmallow creme, white chocolate and peppermint extract.  Stir until combined.  Pour into prepared pan.  Top with crushed peppermint candies.  They will sink in a little.  Chill in the fridge until firm, about 3 hours.  Gently lift foil from pan and cut fudge into 1 inch squares.  Store in the fridge, sealed, for up to one week.