Instructions

• Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the paper to overhang two opposite sides; set the pan aside.
• In a large heatproof bowl combine the 14 ounce can sweetened condensed milk, 18 ounces semi-sweet chocolate (roughly chopped), and 3 tablespoons unsalted butter (cut into 1/2-inch pieces, at room temperature). Set the bowl aside.
• Pour water into a saucepan to about 1/4 of its depth and bring to a gentle boil. Reduce the heat until the water is barely simmering.
• Set the heatproof bowl on top of the saucepan to form a double boiler, making sure the bottom of the bowl does not touch the water. Stir the mixture frequently with a sturdy spatula or spoon until the chocolate and butter are fully melted and the mixture is completely smooth, about 8 minutes.
• Remove the bowl from the saucepan. Immediately stir in 1 teaspoon peppermint extract and 1/2 teaspoon pure vanilla extract until evenly incorporated. The mixture will be thick.
• Scrape the fudge mixture into the prepared pan and smooth the top with a spatula. Evenly sprinkle 1/3 cup crushed candy canes over the surface, gently pressing them into the top if desired.
• Refrigerate the pan until the fudge is firm, at least 2 hours.
• Run a butter knife around the inside edge of the pan to loosen the fudge. Use the parchment paper overhang to lift the fudge out of the pan and place it on a cutting board. Peel off the parchment paper.
• Slice the fudge into small pieces with a sharp knife (wipe the knife between cuts if needed). Serve immediately or store in the refrigerator for up to 1 month, or freeze in an airtight freezer-safe container for up to two months.