Thin Mint Cookie Fudge

Ingredients:

  • 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
  • 3/4 cup thin mint cookies, crushed
  • 1/2 teaspoon peppermint extract

Directions:

  1. Line a 9-in. square pan with foil. Grease the foil with 1 tbsp butter.
  2. 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 and cook and stir until a candy thermometer reads 234 degrees, about 5 minutes.
  3. Remove from the heat; stir in white chocolate and marshmallow creme until melted.
  4. Fold in crushed cookies and extract. Pour into prepared pan.
  5. Chill until firm.
  6. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares and store in the refrigerator.

*Yield: 2 pounds

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