Posted by: Rachael | December 15, 2012

Candy Cane Fudge

Prepare 20cm square pan: Line with foil and grease foil (use 22x33cm pan for double recipe)

280g white choc buttons
400g sweetened condensed milk
Stir over medium heat until almost melted.
Remove from heat and continue to stir until smooth.

½ t peppermint essence
1 ½ C (a dozen) candy canes, crushed into chunks
Stir in

Red food colouring
Swirl through for rippled look
Spread in pan and chill for two hours
Cut into bite-sized bits

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