Line a 8x8 inch pan with parchment paper or tinfoil and grease with nonstick spray. Set aside.
In adouble boiler, add the condensed milk, both types of chocolate, and butter. (See notes for microwave instructions.)
Allow mixture to melt over low heat, stirring often to avoid burning. Cook until melted and ingredients are well combined.
Remove from heat. Stir in vanilla and peppermint extract.
Transfer mixture into the prepared pan. Hit pan a few times to remove any air bubbles. Sprinkle crushed candy cane bits on top.
Place in the refrigerator to set for at least 2 hours. When set, remove fudge from the pan. Cut into pieces and serve!
Microwave instructions: Place sweetened condensed milk, both types of chocolate, and butter in a microwave safe bowl. Heat ingredients on 50% power for 2-3 minutes, stopping to stir every 30 seconds. Remove bowl from microwave when chocolate is melted and follow remaining recipe instructions.Storing fudge: Place fudge in an airtight container with parchment paper between layers if necessary. Keep at room temperature for a week or in the refrigerator for 3 weeks.Freezing fudge: Let fudge cool completely. I suggest waiting 1 or 2 days before freezing that way the fudge has less moisture and will not get freezer burn. Place fudge in a secure container where no air can enter it (again, this will prevent freezer burn). Freeze for up to 3 months.Suggested tools:
Double boiler - You will never burn chocolate again with a double boiler (promise!)
Kitchen scale allows you to weigh ingredients (more accurate than measuring!)