Candy Recipes - Fudge, Penuche and Divinity

Pink Peppermint Holiday Fudge

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.