White Candy Cane Fudge

White Candy Cane Fudge Recipe:

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 a knife, lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1″ squares, diamond shapes or rectangles to make 64 pieces. Store in refrigerator.

One Response to White Candy Cane Fudge

  1. kelia wilson December 15, 2009 at 9:58 am #

    I think that it is good but use more candy cane and more white chocolate.

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