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.

Yield: 64 pieces

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