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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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:-) A festive fudge for the holidays and a great way to use up all those leftover candy canes. If this turned out too soft by only using 12 ounces then bump it up to 18 ounces = 3 cups and then adjust your crushed candy canes and I am sure you will be pleased with your results. I have been making this kind of fudge for years and I love to try all kinds of new variations. Ingredients:
12 ounces white chocolate, coarsely chopped |
1 (14 ounce) can sweetened condensed milk |
1/4 cup peppermint candy, coarsely chopped |
Directions:
1. 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.
2. 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.
3. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.
4. Refrigerate until firm, about 6 hours or overnight. Cut into 1 inch squares, diamond shapes or rectangles. Store in refrigerator.
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