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Candy Cane Fudge
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12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 cup coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line the bottom and sides with foil allowing the foil to extend over the sides of the pan by about 1". Butter foil. Over medium-high heat in the top of a 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.
Yield: 64 pieces
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