White Chocolate Peppermint Fudge

Line a jelly roll pan with wax paper (make sure that some wax paper hangs over each end of the pan—you’ll use it as a handle later). Set aside.

Melt white chocolate chips in a double boiler or in the microwave, stirring often. If you use the microwave, heat for 30 seconds at a time and stir between 30 second bursts. While the melted chocolate is still warm, quickly stir in the frosting before chocolate starts to set up. Add peppermint extract and stir.

Evenly spread the mixture into the prepared pan, then drop food coloring over the top of the fudge. Swirl it with a knife to create a marbled effect. Add crushed candy canes and press lightly to adhere them.

Cool for 1 hour in the fridge.

Remove from the pan using the wax paper and cut it into your desired size squares on a cutting board.

This makes a nice large pan of fudge—supposedly about 70 pieces. I didn’t count, but we did 14 goodie platters with this batch and had some leftovers to enjoy. It all depends on how small you cut them. Very simple, creamy and good!