White Fudge

1/2 C butter
400 g sugar
4.3 oz sour cream
12 oz high quality white chocolate
7 oz jar marshmallow cream
1 1/2 t vanilla
1/2 t salt

Line loaf pan with parchment.
Melt butter in 4-6 quart pot, and add sugar and sour cream.
Bring to a boil, stirring and scraping down sides constantly.
Place lid on pot for 2 mins to create enough steam to soften sides.
Boil without stirring until fudge reaches 235;
It is normal to stall at 220.
Remove from heat.
Add white chocolate, marshmallow cream, vanilla, and salt.
Stir until completely smooth.
Fudge should lose gloss and become thick enough to leave tracks.
Add extras if desired, and pour into loaf pan.

(Recipe allows plenty of room for add ins).
Let cool 2 hours at room temperature and cut into 8 large cubes.

modernhoney