Recipe for cooking Pink Peppermint Fudge

Desserts to Go with Coffee and Tea :: Fudge Recipes

Pink Peppermint Fudge

Makes approximately: 64 pieces

15 Starlight mint candies
1 (14 ounce) can sweetened condensed milk
1/4 c. (1/2 stick) butter
16 oz. white chocolate chips or coarsely chopped bars
1 tsp. peppermint extract or flavoring
8 to 10 drops red food color

Line an 8-in. square pan with aluminum foil.

Put mints in a lrg. resealable plastic bag, seal and coarsely crush with a mallet (this should yield a scant 1/2 c.).

In a med. saucepan, combine sweetened 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 or flavoring and food color; stir until blended. Stir in all the crushed mint candies, reserving 1 Tbsp..

Spread in the greased pan and sprinkle top with the 1 Tbsp. 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-in. squares. Place in an airtight container with wax paper between layers and refrigerate. May be stored in the refrigerator up to one month.