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1. White chocolate candy cane fudge
Sift 1 cup crushed candy canes over a small plate. Reserve candy cane powder.
Line bottom and sides of an 8 × 8-in. baking pan with overlapping pieces of plastic wrap.
Microwave 500 g finely chopped white chocolate with 300-mL can sweetened condensed milk in a large microwave-safe bowl on medium, stirring halfway, until chocolate is almost melted, 3 to 4 min.
Remove and stir in reserved candy cane powder until smooth.
Scrape mixture into prepared pan, smoothing top. Sprinkle coarse pieces of crushed candy over fudge. Cover with overhanging ends of plastic wrap.
Chill at least 3 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
Makes 16 pieces.