Candy Cane White Fudge

12 oz white chocolate coarsely chopped
1 can sweetened condensed milk (14 oz)
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.

Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.

Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces