Prep 10 mins
Cook 6 hrs
This recipe was listed in an email from the www.recipe4living.com website as a way to use up those leftover candy canes! :-) "A festive fudge for the holidays and a great way to use up all those leftover candy canes!" Here is one of the comments from the website that might help: If you are familiar with using the eagle brand fudge recipes using the sweetened condensed milk, then you know you need to adjust the amount of chips needed. 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.
- 340.19 g white chocolate, coarsely chopped
- 396.89 g can sweetened condensed milk
- 59.14 ml peppermint candy, coarsely chopped
- 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.
- 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 inch squares, diamond shapes or rectangles. Store in refrigerator.