Candy Cane White Fudge

1. 1

   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.

2. 2

   Butter foil.

3. 3

   Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water, combine white chocolate and condensed milk.

4. 4

   Cook, stirring frequently, until melted and smooth, 5 minutes.

5. 5

   Pour mixture into pan; sprinkle candy over top.

6. 6

   Using knife lightly swirl candy into chocolate mixture.

7. 7

   Refrigerate until firm, about 6 hours or overnight.

8. 8

   Cut into 1 inch squares, diamond shapes or rectangles.

9. 9

   Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.