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Candy
Cane White Fudge
| 12 oz. white chocolate, coarsely chopped
14 oz. can sweetened condensed milk ¼ cup coarsely chopped peppermint candies Butter an 8-inch square baking pan; line
bottom and sides with foil allowing foil to extend over sides of pan by
about 1". Butter foil. Over medium-high heat in top of double boiler or
heatproof bowl, combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, about 5 minutes. Pour mixture into
pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate
mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1"
squares, diamond shapes or rectangles. Store in refrigerator.
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