Friday, December 24, 2010
Recipe: Peppermint Fudge
1 can (around 15 oz) condensed milk
2 bags of white chocolate chips, (approximately 14 oz bags) Ghiradelli makes a wonderful white chip
4 crushed candy canes
Line a 9" square dish with parchment over foil. Butter the parchment. (Some people skip the parchment, but I don't like to put food directly onto foil.)
Spray a heavy saucepan with cooking spray and place on low heat. Add the condensed milk and chips.
Stir and melt the chips, then remove from heat. Stir in the candy canes, but only partially through, as you want it to look marbled.
Pour into prepared pan, cover with waxed paper.
Let come to room temperature. Slice into squares. Keep covered in an airtight container. Enjoy