Candy Cane White Fudge
- 12 oz. white chocolate, coarsely chopped
- 1 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 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 inch squares, diamond shapes or rectangles. Store in refrigerator.
Yield: 64 pieces