18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)
1 (14 ounce) can sweetened condensed milk
2 Tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
2 teaspoons pure peppermint extract
1 cup powdered sugar, sifted
1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite mints.)
In a heatproof bowl over simmering water, melt chips, condensed milk, cream, and baking soda. (I actually just use my heavy Le Creuset pan and keep the heat very low.)
Stir frequently; heat until smooth.
Remove from heat.
Stir in extracts; sift in powdered sugar. (Don't skimp on sifting. Lumps in the powdered sugar are not fun.)
Add crushed candies.
Pour into a parchment or foil lined 8×8 inch pan. (I sprayed my foil with Pam.)
Top with sprinkles.
Refrigerate for 3 hours, or until set.
Lift lining and fudge from pan to cut into 1 inch cubes. (Yields about 64 pieces)