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Instructions:
- Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a saucepan over low heat, melt the semi-sweet chocolate chips with half of the sweetened condensed milk, stirring constantly until smooth.
- Remove from heat, stir in vanilla extract, and spread the chocolate layer evenly into the prepared pan. Chill for about 10 minutes to let it firm slightly.
- In another saucepan, melt the white chocolate chips with the remaining condensed milk over low heat, stirring until smooth and creamy.
- Remove from heat and stir in the peppermint extract.
- Gently pour the white chocolate mixture over the chilled chocolate layer, smoothing the top evenly.
- Immediately sprinkle the crushed candy canes across the surface and lightly press them into the fudge.
- Refrigerate for 2 hours, or until completely set.
- Lift from the pan using the parchment overhang, slice into squares, and serve.
Variations
- Add a few drops of red food coloring to the white layer for a marbled peppermint effect.
- Use dark chocolate instead of semi-sweet for a deeper, richer flavor.
- Mix mini marshmallows into the chocolate layer for added texture.
- Replace candy canes with crushed peppermint bark for a more intense mint chocolate flavor.
Tips
- Use high-quality chocolate to ensure a smooth melt and glossy finish.
- Warm your knife under hot water and dry it before each cut for clean, sharp edges.
- Be sure to press the candy canes into the fudge lightly to help them stay in place.
- Store the fudge in an airtight container to keep it fresh and prevent the peppermint topping from becoming sticky.
