Candy Cane White Fudge

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1 inch. Butter foil.

Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water, combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.

Refrigerate until firm, about 6 hours or overnight. Cut into 1 inch squares, diamond shapes or rectangles. Store in refrigerator.