This is so easy and a pretty little addition to a plate of Christmas cookies.
1/4 cup butter
2 cups sugar
1/2 cup sour cream
12 oz white chocolate chips
1 jar (7 oz) marshmallow creme
1/2 cup crushed candy cane
Line 9” square pan with foil, spray with cooking spray, set aside. In heavy saucepan combine butter, sugar, and sour cream. Cook and stir over medium heat until sugar is dissolved. Bring to boil, cook and stir until candy thermometer reads 234° (soft-ball stage). Remove from heat, stir in white chocolate chips and marshmallow creme until melted. Fold in candy cane. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil, cut fudge into squares. Store in refrigerator.
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