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

Combine sugar, sour cream, and butter in heavy 2 1/2 to 3 quart saucepan; bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

Add remaining ingredients; beat until well blended. Pour into greased 8 or 9- inch square baking pan. Cool at room temperature; cut into squares. Makes approximately 2 pounds.