Candy Cane Chocolate Fudge

Mmmmmnn!!

Line two 8-inch-square baking pans with parchment 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 butter , vanilla , and salt , and stir until butter has melted.

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

chips, sweetened condensed milk, unsalted butter, pure vanilla extract, kosher salt, candy cane