Ingredients:
1 teaspoon plus 1/4 cup butter, divided
2-1/2 cups confectioners' sugar
2/3 cup milk
12 ounces white baking chocolate, chopped
1/4 vanilla extract
Christmas sprinkles
3 medium sized candy canes, broken-up (not to a powder but not too big, either)


Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.


In a large heavy saucepan, combine the confectioners' sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring (if you have a candy thermometer, cook until it reaches 234°.


Remove from heat; stir in white chocolate until chocolate is melted. Stir in extract.


Immediately spread into prepared pan. Sprinkle on candy canes and sprinkles, gently pressing into the fudge.


Refrigerate for 2 hours or until set.


Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2 pounds.