Pink Peppermint Fudge

Yield: 64 pieces

Ingredients

• 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

Instructions

1. Line an 8 inch square pan with aluminum foil.
2. Put mints in a large resealable plastic bag, seal and coarsely crush with a mallet (this should yield a scant 1/2 cup).
3. In a medium saucepan, combine sweetened condensed milk and butter over low heat, stirring until butter melts and mixture is simmering.
4. Remove from heat; add white chocolate and stir until melted and smooth.
5. Add peppermint extract and food color; stir until blended.
6. Stir in all the crushed mint candies, reserving 1 tablespoon.
7. Spread in the prepared pan and sprinkle top with the 1 tablespoon crushed mint candies.
8. Refrigerate for 4 hours or until firm.
9. Invert pan onto a cutting board and peel off foil. Turn over and cut fudge into 1 inch squares.
10. Place in an airtight container with wax paper between layers and refrigerate.

Notes

May be stored in the refrigerator up to one month.