Candy Cane Chocolate Fudge

  • 4 cups bittersweet chocolate chips (two 12-ounce packages)
  • 2 cans (14 ounces each) sweetened condensed milk
  • 2 Tbsp. cold unsalted butter - cut into small pieces
  • 2 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2/3 cup crushed candy canes (from about 8 medium)

Line two 8-inch square baking pans with parchment paper or nonstick foil, leaving an overhang on 2 sides.

In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

Spread the chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.

Using the overhangs, transfer the fudge to a cutting board and cut into 1-inch squares.

  • Yields: About 128 pieces
  • Preparation Time: 15 minutes
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