Peppermint Chocolate Fudge

Instructions

• Crush candy canes in a zip-top bag with a rolling pin or the bottom of a small saucepan.

• In a large wide saucepan set over medium-high heat, stir milk with sugar until dissolved. Bring to a gentle boil; be careful because the mixture will bubble up high in the saucepan.

• Reduce heat to low and vigorously stir in chocolate chips and marshmallows until evenly mixed and melted. Remove from heat and stir in butter, vanilla and 1⁄3 of the candy canes. Turn into an 8 in (2 L) square baking pan lined with foil. Smooth surface and sprinkle with remaining candy canes.

• Refrigerate until set, at least 4 hours or preferably overnight. Cut into squares. To make ahead: Covered and refrigerated, fudge will keep well for at least 10 days.

• Makes 16 large squares or 32 bites.

• In 1 square: 218 calories, 2 g protein, 6 g fat, 41 g carbs