Ingredients:

  • 3 cups (450g) white chocolate chips
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 4 tbsp (56g) unsalted butter, cubed
  • 1 tsp (5ml) peppermint extract
  • ¼ cup (15g) crushed candy canes

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter. Heat in 30-second bursts, stirring in between, until the mixture is glossy and completely smooth.
  3. Stir in the peppermint extract. Mix vigorously with a spatula until the color is a uniform ivory and no streaks of butter remain.
  4. Pour the white chocolate base into the prepared pan and smooth the top.
  5. Immediately sprinkle crushed candy canes over the top.
  6. Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours until firm.
  7. Use the parchment overhang to lift the fudge block out of the pan and slice into 24 squares.