I can never find enough uses for condensed milk.  My favorite part of baking with it is eating whatever doesn’t slide out of the can.

Last year I made white hot chocolate with candy cane stirrers for my friends.  It was a hit, so I thought it might be fun to adapt a fudge recipe to the flavors of white chocolate and peppermint, thus utilizing another can of pure heaven.

candy cane fudge

3 cups (540g) white chocolate chips
1 14 ounce (400g) can sweetened condensed milk
1 tablespoon heavy cream
2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
15 drops peppermint essential oil (or 1/2 teaspoon pure peppermint extract
5 candy canes, crushed with a rolling pin

1.  In a heatproof bowl set over simmering water, mix together chocolate chips, condensed milk, cream, and baking soda until smooth.

2.  Remove from heat and stir in essential oil and 1/3 of the crushed candy canes.
3.  Pour into a parchment lined 8×8 inch pan.  Sprinkle with remaining candy canes.  Refrigerate for 3 hours, or until set.  For easier cutting, freeze for at least an hour.  Lift parchment paper and fudge from pan and cut into 1 inch cubes.

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