Candy Cane 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 sided with
foil allowing foil to extend over sides of pan by about 1
inch. 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.
