Ingredients
- 3 cups white chocolate chips
- 14 oz can sweetened condensed milk
- 4 tbsp unsalted butter cubed
- Pinch of salt
- 1 tsp peppermint extract
- 1-2 tbsp crushed candy canes for topping
Instructions
- Line an 8x8-inch baking pan with parchment paper, folding to go up the sides. Set aside.
- In a medium saucepan over low heat, stir chocolate chips, sweetened condensed milk, butter, and salt until melted and smooth.
- Remove from heat, stir in peppermint extract.
- Pour into the pan, and spread evenly. Sprinkle crushed candy canes over the top.
- Refrigerate for 4 hours until set.
- Lift the fudge out of the pan and cut into squares - rows of 5x5 or 6x6 tend to work well.
Notes
Storage: Store in an airtight container in the refrigerator for up to two weeks with parchment paper between layers.
