Instructions

• Line an 8×8-inch baking pan with parchment paper or heavy-duty nonstick foil, spray the lining lightly with cooking spray, and set the pan aside.
• Choose a melting method: a. Stovetop: Place 3 cups white chocolate chips and one 14-ounce can sweetened condensed milk in a high-sided sauté pan or pot. Heat over low to medium-low heat, stirring nearly constantly, until the chips are fully melted and the mixture is smooth. Keep the heat low to avoid seizing or scorching. b. Microwave: Place 3 cups white chocolate chips and one 14-ounce can sweetened condensed milk in a large microwave-safe bowl. Microwave on high for 90 seconds, stir, then continue heating in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
• Remove the melted chocolate mixture from the heat (or microwave). Measure and stir in 1/2 teaspoon peppermint extract until evenly combined.
• Pour the mixture into the prepared 8×8 pan and smooth the surface with a spatula.
• Evenly sprinkle half of the crushed candy cane bits (about 1/3 cup of the 2/3 cup total) over the surface. Using a rubber-tipped spatula, gently press or swirl these bits down into the fudge.
• Evenly sprinkle the remaining candy cane bits over the top as desired.
• Refrigerate the pan until the fudge is firm enough to slice, at least 2 hours or overnight. Do not use the freezer to speed this step.
• Lift the fudge from the pan using the parchment or foil, slice as desired, and serve.
• Store any extra fudge airtight in the refrigerator for at least 2 weeks (possibly up to 4 weeks). Fudge can be left at room temperature for 6–8 hours for serving, and can be stored airtight in the freezer for up to 4 months.