Haley D Williams
14 oz can sweetened condensed milk
12 oz bag semi sweet chocolate
5 oz good quality dark chocolate
Line a 9 x 9 inch pan with parchment paper or tinfoil and grease with nonstick spray. Set aside.
In a double boiler, add the condensed milk, both types of chocolate, and butter.
Allow mixture to melt over low heat, stirring often to avoid burning. Cook until well combined.
Remove from heat. Add vanilla and peppermint extract; stir until combined.
Pour mixture into the prepared pan. Hit pan a few times to remove any air bubbles. Sprinkle with crushed candy cane bits.
Place in the refrigerator to set for at least 2 hours.
When set, remove fudge from the pan. Cut into pieces and serve!
Store fudge in fridge for long storage.
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