Yield: 1 9x9 pan
- 18 ounces (3 cups) semi-sweet chocolate chips
- 1 14-ounce can condensed milk
- 4 tbsp (2 ounces) butter, cubed
- 1/2 tsp mint extract
- 1/4 tsp salt
- 1/2 cup (4 ounces) crushed candy canes (from about 8 large candy canes)
1. To crush the candy canes, you can either use a food processor or do it by hand. If you are using a processor, unwrap the candy canes and place them in the processor. Pulse it until the canes are crushed into small pieces, but are not entirely crushed to dust. If you are doing it by hand, place the unwrapped candy canes in a large zip-top plastic bag and crush them with a rolling pin until they are in small pieces. Keep the candy cane pieces sealed up until you're ready to use them, to prevent them from getting sticky and clumping together.
2. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
3. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, about 1-2 minutes. Stir after every minute to prevent overheating.
4. Stir to ensure all the chocolate is melted, then add the mint extract and salt. Stir until the candy is smooth and well-mixed.
5. Scrape the candy into the prepared pan and smooth it into an even layer. Immediately sprinkle the crushed candy canes all over the top of the fudge and press down gently to embed them in the fudge.
6. Let the fudge set at cool room temperature for 2-3 hours. Once set, remove it from the pan using the foil as handles. Cut the fudge into small one-inch pieces using a large sharp knife.
7. Store Candy Cane Fudge in an airtight container at room temperature for up to two weeks.