3 c. white chocolate chips
1 (14 oz.) can, sweetened condensed milk
4 Tbsp. butter
1 1/2 tsp. peppermint extract
1 (1 oz.) bottle, red gel food coloring
1 c. crushed peppermints or candy canes
Line a 9 x 9″ square pan with parchment paper or aluminum foil. Lightly spray with non-stick baking spray. Set aside.
In a microwave safe bowl, add the white chocolate chips, sweetened condensed milk and butter. Microwave on high for 1 minute increments, stopping to stir. Continue to melt and stir. When chips are completely melted, add the peppermint extract and food coloring. Stir thoroughly until fudge is completely smooth and color is evenly distributed.
Pour fudge into prepared pan and spread evenly. Top with the crushed peppermints. Refrigerate for 2-4 hours.
Cut with a sharp knife into 1″ squares. Will make approximately 48 squares.
Refrigerate or freeze fudge until ready to serve. As the fudge comes to room temperature it can become sticky. It is helpful to serve the fudge in mini-muffin liners.