Instructions: Line an 8-inch square pan with aluminum foil.

Put mints in a gallon-size resealable plastic bag, seal and coarsely crush with a mallet or the bottom of a heavy can (you should have a scant 1/2 cup).

In a medium saucepan, combine condensed milk and butter over low heat, stirring until butter melts and mixture is simmering. Remove from heat, add white chocolate and stir until melted and smooth. Add peppermint extract and food color, stir until blended. Stir in all but 1 tablespoon of the crushed mint candies.

Spread in the pan and sprinkle top with remaining crushed mint candies. Refrigerate 4 hours or until firm. Invert pan onto a cutting board and peel off foil. Turn over and cut fudge into 1-inch squares. Place in an airtight container with waxed paper between layers and refrigerate.

This recipe yields 64 pieces.

Comments: Everyone will love digging into these pretty packages of pink. And youll love making them - the recipe is of the easy, no-candy-thermometer-needed variety. Store in the refrigerator up to one month.

Gift-Giving Tip: Pack in a shallow silver or green box, perhaps decorated with a few Christmas stickers. Attach a red bow to the lid and tie on a candy cane or two.

Yield: 64 pieces

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