Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.56 Kcal (166 kJ) | ||
| Calories from fat | 24.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 4% | |
|---|---|---|---|
| Cholesterol | 2mg | 1% | |
| Sodium | 1.94mg | 0% | |
| Potassium | 52.23mg | 1% | |
| Total Carbs | 4.88g | 2% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 0.57g | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 356.6 Kcal (1493 kJ) | ||
| Calories from fat | 222.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.7g | 4% | |
|---|---|---|---|
| Cholesterol | 18.06mg | 1% | |
| Sodium | 17.47mg | 0% | |
| Potassium | 470.77mg | 1% | |
| Total Carbs | 43.98g | 2% | |
| Sugars | 27.89g | 12% | |
| Dietary Fiber | 6.81g | 3% | |
| Protein | 5.15g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 1.5mg | 1% | |
| Calcium | 40.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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