White Chocolate Peppermint Fudge

We made this fudge to give away as part of our Christmas plates this year, but of course we also kept some for ourselves.  We made this last night in a marathon baking episode where we made two kinds of cookies, two kinds of fudge, and homemade caramels in just a few hours.  This one was going well until I followed the directions and added white chocolate to the hot pan of sugar mixture, where it seized.  Luckily my husband was helping me and he was able to mix it vigorously so it kind of smoothed out again.  But what I'd do in the future is have the white chocolate/marshmallow cream ready in a glass bowl.  And then pour the hot mixture over that, instead of adding the chocolate to the hot pan.  I think it'd work much better.  I will include that way in my directions.  

White Chocolate Peppermint Fudge

adapted from TOH

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces real white chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

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

2.  In a large glass bowl, place chopped chocolate, and marshmallow cream.  Set aside.

3.  In a large heavy saucepan, combine the sugar, sour cream and remaining 1/4 cup 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.

4.  Remove from the heat; pour over the white chocolate and marshmallow creme mixture into the glass bowl and stir until melted.  Fold in peppermint candy and extract. Pour into prepared pan. Let set until until firm.

5.  Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.  Yield: 2 pounds.

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