(moved) White Chocolate Mint Fudge

Source: Peabody https://www.sweetrecipeas.com/2017/11/29/grinch-white-chocolate-mint-fudge/

Yield: 16 one-inch fudge squares

Rating: 4

Ingredients

• 2 c. granulated sugar
• 4 oz. (1/2 c. or 1 stick) unsalted butter
• ½ c. heavy cream
• 1 c. white chocolate chips
• 1 cup green mint chips (Guittards)
• 7-ounce jar marshmallow creme / fluff
• green and red sprinkles

Directions

1. Use a silicone brownie pan or line an 8x8 inch brownie pan with parchment, leaving an overhang at the edges for later lifting out.
2. Coat with baking spray.
3. Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
4. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234 deg F (soft ball stage), stirring constantly.
5. Once you reach 234 deg F, remove from heat and add the white chocolate and mint chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
6. Add the marshmallow crème and mix until well blended.
7. Pour into prepared pan.
8. Top with green and red sprinkles. You can gently press them gently into the surface to keep them in place if you have to ship the fudge.
9. Let cool to room temperature.
10. Lift out of the pan and onto a cutting board. Cut into squares for serving.

Estimated Nutrition

From 2018, per 1/16th recipe: 320 cal, 14 g fat, 25 mg cholesterol, 42 mg sodium, 48 g carbs, 0 g fiber, 1 g protein.