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Candy Cane Fudge
Serves 1 1/2 pounds
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Ingredients:
| 2 bags white chocolate chips, (12 oz. each) |
| 1 can sweetened condensed milk, (14 oz.) |
| 1/4 cup heavy cream |
| 1/4 teaspoon salt |
| 1 teaspoon peppermint extract |
| 1 teaspoon vanilla extract |
| 1 cup roughly crushed candy canes, plus 1/4 cup for topping |
Directions:
- Line a 9-inch square pan with wax or parchment paper, extending out over the sides.
- In 2-quart heavy-bottomed saucepan, heat the white chocolate chips, sweetened condensed milk, heavy cream, and salt over low heat. Stir constantly until completely melted together, about 5 to 7 minutes. Remove from heat and stir in peppermint and vanilla extracts and 1 cup crushed candy canes.
- Pour mixture into prepared pan, sprinkle top with reserved 1/4 cup crushed candy canes; chill 2 hours or until firm. Lift out of pan with wax paper ends. Cut into 1-inch squares and serve. Store covered in fridge up to 1 month.
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