1/4 cup Coarsely Chopped Candy Canes or Peppermints
Instructions
Bring sugar, butter and milk to a boil in large saucepan over medium-high heat. Reduce heat to medium; boil 5-8 minutes or until mixture reaches 234F, gently stirring occasionally. Remove from heat.
Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan; sprinkle coarsely crushed candy canes. Refrigerate 4 hours or until firm.
Originally Submitted
12/9/2010
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You can add this White Chocolate-Candy Cane Fudge recipe to your own private DesktopCookbook.
