Candy Cane

This candy cane fudge is so easy and so festive wrapped up in Christmas ribbons! I would suggest using mini muffin pan liners to place the fudge in. It adds a sophisticated touch to the overall presentation.

4 cups bittersweet chocolate chips (2 12 oz. packages)
2 cans sweetened condensed milk (14 oz. each)
2 tablespoons cold unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2/3 cup crushed candy canes (from about 8 medium candy canes)

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 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 candy canes, gently pressing them into the top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.

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