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Candy Cane White Fudge II

Source of Recipe

H & H


List of Ingredients

12 oz. white chocolate, coarsely chopped
14 oz. can sweetened condensed milk
¼ cup coarsely chopped peppermint candies


Recipe

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, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, about 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.