Candy Cane Chocolate Fudge

1. 1

   Line two 8-inch-square baking pans with parchment or nonstick foil, leaving an overhang on 2 sides.

2. 2

   In a small saucepan, combine the chocolate chips and condensed milk.

3. 3

   Cook over low heat, stirring often, until chocolate has melted and the mixture is smooth.

4. 4

   Add butter, vanilla, and salt, and stir until butter has melted.

5. 5

   Spread chocolate mixture evenly into the prepared pans and sprinkle with the candy canes, gently pressing them into top of fudge.

6. 6

   Refrigerate until firm, about 3 hours and up to 2 weeks.

7. 7

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

* Per serving · 4 servings · Values may vary.