Line an 8x8 pan with parchment paper

Crush your candy canes. Place them in a zip-top bag and use a rolling pin or meat mallet to break them into small pieces. Don’t worry about getting them perfectly even—the mix of fine dust and larger pieces adds great texture.

Combine the white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Melt the mixture in 30-second intervals, stirring after each round. Typically, it takes about three intervals, but you’ll want to stop once the chocolate is just starting to melt. Overheating can cause the chocolate to seize, so take your time.

Once the chocolate is smooth, stir in the peppermint extract and 1 cup of crushed candy canes. The extract gives the fudge that classic minty flavor, while the candy canes add crunch. Pour the mixture into the pan, spreading it evenly. Press the remaining ½ cup of crushed candy canes on top.

Place the pan in the fridge for several hours or in the freezer if you’re in a rush. Once firm, lift the fudge out using the parchment paper and cut it into squares.