cup bittersweet chocolate chips (two 12-oz packages)
2
cans (14 oz) each) sweetened condensed milk
2
tbsp cold unsalted butter
2
tsp pure vanilla extract
1/4
tsp salt
2/3
cup crushed candy canes (from about 8 medium
Directions
1.
Line two 8 inc square baking pans with parchment paper or nonstick foil, leaving an overhand on 2 sides.
2.
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.
3.
Spread the chocolate mixture evenly into the pans and sprinkle with candy canes, gently pressing them into top of fudge, Refrigerate until firm, about 3 hours and up to 2 weeks.
4.
Using the overhangs, transfer the fudge to a cutting board and cut into 1 inch squares.
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By
Elizabeth
