2 c. sugar
1/2 c. coarsely crushed peppermint candy
1/2 c. sour cream
1/4 c. butter
1/2 tsp. peppermint extract
12 oz. white chocolate, chopped
1 (7 oz.) jar marshmallow creme

Combine sugar, sour cream and butter in heavy 2 1/2 to 3 quart saucepan; bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Add remaining ingredients, beat until well blended. Pour into well greased 8 or 9 inch square pan. Cool at room temperature, cut into squares approximately 2 pounds.