If you like peppermint bark at the holidays as much as I do, you'll love this recipe! It takes it up a few notches and is rich and creamy to boot. The recipe was published in the January 2011 Cooking Club magazine. I prefer to use Bob's candy canes because I think they have the best flavor, but you can use whatever brand you like.
White Chocolate - Candy Cane Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12-0z) pkg. white baking chips
1 ( 7-oz.) container marshmallow creme
1 tsp. vanilla extract
1/3 cup finely crushed candy canes
1/4 cup coarsely crushed candy canes
Bring sugar, butter and milk to boil in large saucepan over medium-high heat. Reduce to medium, boil until mixture reaches 234 degrees, gently stirring occasionally. Remove from heat.
Stir in baking chips, marshmallow creme and vanilla. Stir in finely crushed candy canes. Pour into buttered 13x9-inch pan. Sprinkle with coarsely crushed candy canes. Refrigerate 4 hours or until firm.