Line a 9" square pan with foil. Grease the foil with 1 1/2 teaspoons butter.
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; cook and stir until a candy thermometer reads 234 (soft ball stage) degrees, about 5 minutes.
Remove from heat; stir in white chocolate and marshmallow cream until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
Using foil, lift fudge out of pan. You may need to put bottom of pan in hot water. Gently peel off foil; cut fudge into 1" squares. Store in the refrigerator.
Makes 2 lbs.
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|Serving Size: 1 Pound (489g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1083 (74%)|
|Amt Per Serving||% DV|
|Total Fat 120.3g||160 %|
|Saturated Fat 74.7g||374 %|
|Monounsaturated Fat 35.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 85.5mg||26 %|
|Sodium 56133.4mg||1936 %|
|Potassium 1493.2mg||39 %|
|Total Carbohydrate 131.1g||39 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 102.8g|
|Protein 24.3g||35 %|
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Calories per serving: 1462
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