Candy Cane White Fudge
12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil
allowing foil to extend over sides of pan by about 1". Butter foil. Over
medium-high heat in top of double-boiler or heatproof bowl set over pot of
hot water combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes.
Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about 6 hours or
overnight. Cut into 1" squares, diamond shapes or rectangles. Store in
refrigerator.
Jenn B In SEMO
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