PREP: Line 8x8-inch pan with parchment/foil, leaving an overhang for easy removal. Cut butter into tablespoons.
CHOCOLATEBASE: Combine 2 tablespoons butter, milk chocolate chips, dark chocolate chips, half of the sweetened condensed milk (198g), and 1/8 teaspoon salt in a thick-bottomed, nonstick pan over low heat. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.
ADD FLAVOR: Once melted, take pan off the heat. Mix in vanilla thoroughly. Pour into the prepared pan, smoothing into an even layer with the spatula. Refrigerate while preparing the white chocolate layer.
WHITE CHOCOLATETOPPING: Clean and dry the pan. Add remaining 2 tablespoons of butter, white chocolate chips, rest of the sweetened condensed milk, and 1/8 teaspoon salt. Heat on low, stirring constantly. After melting, remove from heat, add peppermint extract, and mix well. Pour over chilled fudge, spreading evenly to cover the bottom layer.
CHILL: Sprinkle Peppermint Crunch candy over fudge, pressing gently. Cover and refrigerate 4-8 hours until firm.
SERVE: Remove fudge using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
STORAGE: Store Peppermint Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.
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Notes
Note1: Mix dark and milk chocolate chips for the base, or use one type for simplicity. Choose semi-sweet for less sweetness, dark for intense flavor, or milk chocolate for a milder taste. Opt for high-quality chips for optimal flavor.Note 2: Peppermint Crunch Sprinkles® or Candy Cane Crunch®, or crushed candy canes for topping. For crushed canes, pulse in a food processor or crush in a double-bagged plastic bag with a rolling pin or meat mallet into fine crumbs.