Dessert: Candy Cane Chocolate Fudge

Recipe by Woman's Day Kitchen This delectable fudge is rich and silky—and only requires 10 minutes of hands-on prep work! It's fantastic with crushed candy canes (as shown), as well as crushed pistachios or toasted coconut.

Ingredients

4 c. bittersweet chocolate chips
2 can sweetened condensed milk
2 tbsp. cold unsalted butter
2 tsp. pure vanilla extract
1/4 tsp. kosher salt
.67 c. Crushed candy canes

Instructions

Line two 8-in. 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 the 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 the candy canes, gently pressing them into top of fudge. Refrigerate until firm, about 3 hours and up to 2 weeks.
Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. squares.