Holiday Peppermint Fudge

Holiday Peppermint Fudge

15 starlight mint candies
1 can (14 ounces) sweetened condensed milk
1/4 cup (1/2 stick) butter
16 ounces white chocolate (chips or coarsely chopped bars)
1 teaspoon peppermint extract
8 to 10 drops red food color

1. Line an 8-inch square pan with aluminum foil.

2. Put mints 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).

3. 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.

4. 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. Place in an airtight container with waxed paper between layers and refrigerate.