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Ingredients
- 15 x starlight mint candies
- 1 can sweetened condensed lowfat milk - (14 ounce)
- 1/4 c. butter
- 16 ounce white chocolate
- Â Â (chips or possibly coarsely minced bars)
- 1 tsp peppermint extract
- 8 dsh red food color -(to 10)
Directions
- Line an 8-inch square pan with aluminum foil.
- Put mints in a gallon-size resealable plastic bag, seal and coarsely crush with a mallet or possibly the bottom of a heavy can (you should have a scant 1/2 c.).
- In a medium saucepan, combine condensed lowfat milk and butter over low heat, stirring till butter melts and mix is simmering. Remove from heat, add in white chocolate and stir till melted and smooth. Add in peppermint extract and food color, stir till blended. Stir in all but 1 Tbsp. of the crushed mint candies.
- Spread in the pan and sprinkle top with remaining crushed mint candies. Chill 4 hrs or possibly till hard. 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 waxed paper between layers and chill.
- This recipe yields 64 pcs.
- Comments: Everyone will love digging into these pretty pkgs. of pink. And you'll love making them - the recipe is of the easy, no-candy-thermometer-needed variety. Store in the refrigerator up to one month.
- Gift-Giving Tip: Pack in a shallow silver or possibly green box, perhaps decorated with a few Christmas stickers. Attach a red bow to the lid and tie on a candy cane or possibly two.
- Yield: 64 pcs
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