1. Prep the Pan

• Line an 8×8-inch (20×20 cm) baking pan with parchment paper or foil, leaving some overhang for easy lifting.

• Lightly grease with butter or nonstick spray.

2. Optional: Make a Chocolate Base Layer

(Skip if you just want all white fudge.)

• In a microwave-safe bowl, melt the dark chocolate with half of the condensed milk (7 oz).

• Stir until smooth and spread evenly into the pan.

• Chill for 10–15 minutes while you make the white chocolate layer.

3. Make the White Chocolate Layer

• In a saucepan over low heat (or a microwave-safe bowl), combine white chocolate and remaining condensed milk.

• Stir constantly until melted and smooth.

• Remove from heat and stir in vanilla, peppermint extract (if using), and salt.

• Gently fold in about half of the crushed candy canes.

4. Assemble

• Pour the white chocolate mixture over the chocolate layer (or directly into the pan if skipping the chocolate base).

• Smooth the top, then sprinkle the remaining crushed candy canes evenly on top.

• Press them gently so they stick to the fudge.

5. Chill & Slice

• Refrigerate for at least 2 hours, or until firm.

• Lift out using parchment and cut into 1-inch squares with a sharp knife.
  (Tip: Warm the knife slightly for cleaner cuts.)

Storage

• Store in an airtight container in the fridge for up to 2 weeks.

• For gifting, wrap pieces in wax paper or cellophane and store cool.