#1459 - Candy Cane Fudge

(by Shirley McNevich)

2 1/2 cups white sugar
1/2 cup Parkay margarine
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 - 7oz. jar Fluff marshmallow
1 - 8oz. bag Nestle's white chocolate bits
1/2 cup crushed peppermint candy canes
red food coloring

Place unwrapped candy canes in a Ziploc bag--crush them with a rolling pin until they are crushed very finely--measure out 1/2 cup of the crushed candy canes and set aside. Line a square fudge pan with foil, then butter the foil generously. In a saucepan over medium heat add white sugar, Parkay and evaporated milk--stir and bring to a boil. Once boiling, stir and cook for 5 minutes. Remove saucepan from heat and immediately add the whole jar of Fluff, vanilla bits, and a few drops of red food coloring--keep stirring until mixed and smooth. Add the crushed candy canes--stir until mixed. Pour fudge into prepared fudge pan and let it cool completely. Refrigerate overnight. The next day, use edge of foil to remove fudge block from fudge pan--peel off the foil. Cut the fudge into squares. If you prefer, you can remove/cut fudge once cooled, and then refrigerate.