Pink Peppermint Fudge recipe

Yields: 64 pieces

15 Starlight mint candies
1 (14 ounce) can 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

Line an 8-inch square pan with aluminum foil.

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

In a medium 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 and food color; stir until blended. Stir in all the crushed mint candies, reserving 1 tablespoon.

Spread in the prepared pan and sprinkle top with the 1 tablespoon 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 wax paper between layers and refrigerate. May be stored in the refrigerator up to one month.