Here's a great Christmas (or anytime) treat. This fudge is seriously addicting. If you like white chocolate, this is for you. It's so smooth and creamy and has a hint of buttery goodness in it. It doesn't take long to make either.
1/2 cup butter
2 cups white sugar
3/4 cup sour cream
1/2 teaspoon salt
12 oz white chocolate chips or chopped white chocolate
7 oz marshmallow creme
1 teaspoon vanilla
Line a 9x9 baking pan with aluminum foil and spray it with non-stick cooking spray.
Melt the butter in a 4-quart saucepan over low heat. Stir in the sugar, sour cream, and salt and turn the heat up to medium. Stir frequently as it heats and boils. Boil until a candy thermometer reads 235 degrees Fahrenheit or until the mixture reaches the soft ball stage. To check for soft ball stage without a candy thermometer, drip a few drops of the mixture into a glass of cold water. If the candy starts to dissolve in the water, it's not done yet. What it should do is ball up into solid pieces at the bottom of the glass that remain soft, not brittle.
Once the candy reaches the soft ball stage, remove the pan from the heat and add the white chocolate and marshmallow creme. Stir until smooth. Return the fudge to the heat if necessary to make sure all the chocolate melts, but don't heat it back to boiling.
Note: I used ordinary white baking chips and it was great, but I suspect this would be even better with real, quality white chocolate.
Once the mixture is smooth, stir in the vanilla. Pour the fudge into the pan and smooth it until it is even in top. Cool the mixture for 3-4 hours at room temperature or 1-2 hours in the refrigerator.
Once the fudge is cool and set, remove it from the pan, peel off the foil, and cut into 1" cubes. Enjoy!