Everyone will love digging into these pretty packages
of pink. And you'll love making them - the recipe
is of the easy, no-candy-thermometer-needed variety.
Store in the refrigerator up to one month.
15 broken small candy canes
1 (14 ounce) can sweetened condensed milk
1/4 cup (1/2 stick) butter
16 ounces white chocolate (chips or coarsely chopped
bars)
1 teaspoon peppermint extract (I use only 1/2 teaspoon)
8 to 10 drops red food color
Line an 8-inch square pan with aluminum foil. (They
didn't say to butter the foil but I did)
Put candy canes in a gallon-size resealable plastic
bag, seal and coarsely crush with a mallet or the
bottom of a heavy can - you should have a scant 1/2
cup.
In a medium saucepan, combine condensed milk and
butter over low heat, stirring until butter melts
and mixture is simmering. Remove from heat, add white
chocolate and stir until melted and smooth. Add peppermint
extract and food color, stir until blended. Stir in
all but 1 tablespoon of the crushed mint candies.
Spread in the pan and sprinkle top with remaining
crushed mint candies. Refrigerate 4 hours or until
firm. Invert pan onto a cutting board and peel off
foil. Turn over and cut fudge into 1-inch squares.
Roll into balls.
NOTE: After making the balls, barely melt semi-sweet
chocolate chips. Use wooden pick inserted into balls
and dip into chocolate. Let cool to firm up. Store
in refrigerator until ready to serve.
