Step 1

Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and set aside.

Step 2

Add the semi-sweet chocolate chips and 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Scoop the chocolate fudge into the prepared pan and spread around into an even layer. Transfer to the refrigerator to chill while you make the second layer.

Step 3

Add the white chocolate chips and remaining 2/3 cup (198 grams) of sweetened condensed milk to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the peppermint extract and half of the crushed candy canes to the white chocolate mixture and stir until well combined. Remove the chocolate fudge from the refrigerator and scoop the white chocolate peppermint fudge on top and smooth it out. Sprinkle the remaining crushed candy canes on top of the fudge.

Step 4

Transfer the baking pan back to the refrigerator and refrigerate for at least two hours, or until the fudge is set. Remove the fudge out of the pan by lifting the edges of the aluminum foil out of the pan, slice into pieces, and enjoy.