3 cups white baking chips
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
2 to 3 drops red food color
1/2 cup finely crushed hard peppermint candies or candy canes
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Spray with no-stick cooking spray; set aside.
Combine white baking chips, butter and sweetened condensed milk in bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 30 seconds, 1 minute or until chips and butter are melted.
Add peppermint extract and red food color; beat at medium speed until very creamy. Stir in 1/3 cup crushed peppermint candy.
Spread mixture into prepared pan. Sprinkle top with remaining candy; cover with aluminum foil. Chill at least 4 hours until firm.
Lift candy out of pan using foil ends; peel off foil. Cut fudge into 1-inch squares. Place in small paper candy cups, if desired. Store refrigerated.
Variation: Chocolate Chip Pink Peppermint Fudge: Prepare fudge as directed; spread into prepared pan. Sprinkle 1/4 cup mini semi-sweet chocolate chips over warm fudge; sprinkle with crushed peppermint candies.
- To crush peppermint candies, place candy canes in resealable plastic food bag; pound with rolling pin or meat mallet until finely crushed.
- For gift giving, spread fudge into disposable foil pan. Place candy cane on top: wrap with cellophane and tie with ribbon.