Pink Peppermint Fudge

Yields 64 pieces

1 (14 oz.) can sweetened condensed milk
1/4 C (1/2 stick) butter
16 oz white chocolate chips or coarsely chopped bars
15 starlight mint candies (or 6 candy canes)
1 tsp. peppermint extract (plus 6 drops peppermint oil if desired)
8-10 drops red food coloring

Line an 8" square pan with aluminum foil (or use glass dishes for gifts).
Put mints in a large resealable plastic bag - seal and coarsely crush w/ mallet or use a food processor (yield about 1/2 C).
In a medium saucepan, combine condensed milk and butter over low heat stirring until melted and smooth.
Remove from heat and stir in chips.
Add peppermint extract and food coloring.
Stir until blended.
Stir in all crushed mint candies - reserve 1-2 tbsp to sprinkle on top.
Spread in prepared pan and sprinkle top with the reserved crushed mints.
Refrigerate 4 hours or until firm.
Invert pan onto cutting board & peel off foil.
Turn over and cut fudge into 1" squares.
Place in an airtight container with wax paper between layers & refrigerate.

Very easy to make and yummy. Can be stored up to one month.