2cupsHigh-Quality White Chocolate Chips or chopped white chocolate bar
1jar7 ounces Marshmallow Cream
1 1/2teaspoonPure Vanilla Extract
*2 cups crushed OREOS for OREO fudge
*3/4 cup Crushed Candy Canes and 1/4 teaspoon peppermint extract for CANDY CANE Fudge
*1 - 1 1/2 cup Chopped Dried CranberriesApricots, and Pistachios for Holiday Bark Fudge
1 1/2cupsThick Homemade Caramel and 1 cup Pecan Halves for Caramel Pecan Fudge
Line a 9 x 9-inch pan with aluminum foil, pressing down the sides of the pan, and spray the foil with nonstick cooking spray.
Melt the butter in a medium saucepan over low heat.
Add the sugar and sour cream and raise the heat to medium.
Keep stirring frequently while the sugar dissolves. Brush down the sides of the pan occasionally with a spatula to remove sugar crystals.
When the mixture comes to a boil, insert a candy thermometer. Continue to cook, stirring occasionally, until it registers 235 F.
Remove from the heat and add the white chocolate chips, marshmallow cream, salt and vanilla, stirring until the white chocolate is entirely melted and the fudge is smooth. If adding any accompaniments, stir into fudge now.
Pour into the prepared pan and smooth out.
Let the fudge set at room temperature until firm, about 2 hours. Remove from the pan using the foil as handles and cut into small squares to serve.
Store in airtight container so the fudge stays nice and fresh.
*Recipe adapted from Elizabeth LaBau Craftsy Cooking Class