Instructions

• Line an 8x8- or 9x9-inch pan with foil, leaving enough foil overhang to lift the fudge out later; set pan aside.
• In a heavy-bottomed saucepan over low heat, combine the 114 ounce can sweetened condensed milk, 3 cups white chocolate chips, and a pinch of salt.
• Heat gently, stirring constantly, until the white chocolate chips are fully melted and the mixture is smooth and homogenous. Remove the pan from the heat.
• Stir in 1 and 1/2 tsp McCormick Vanilla Extract and 1/2–2 tsp McCormick Peppermint Extract (start with 1/2 tsp and add up to 2 tsp to taste). The mixture will be thick.
• Fold in 1 and 1/2 cups chopped up chocolate sandwich cookies until they are evenly distributed.
• Scoop or spread the mixture into the prepared foil-lined pan and press it into an even layer with a spatula or the back of a spoon. If using, sprinkle 1/4 cup crushed candy canes evenly over the top and press lightly so they adhere.
• Refrigerate the pan for at least 2 hours, or until the fudge is firm.
• When set, use the foil overhang to lift the fudge from the pan, peel back the foil, and cut the fudge into squares.
• Store the fudge covered at room temperature, or keep it refrigerated for up to one week.