Makes 16 pieces


  • 1 can sweetened condensed milk
  • 1 1/2 tsp peppermint extract
  • 3 tbsp salted butter
  • 2 cups Valrhona MILK CHOCOLATE CHIPS
  • 2 candy canes, crushed


  1. Oil a 8x8x2 baking dish, line with parchment paper and set aside.
  2. In a double boiler over medium heat, mix together sweetened condensed milk, peppermint extract. Add in the butter and the chocolate chips.
  3. Continue to stir the mixture with a spatula until the chocolate has melted completely.
  4. Pour the chocolate into the prepared baking dish, spread evenly and set in the fridge for 2 hours to set.
  5. With a warm knife, cut out 16 squares of fudge and sprinkle with crushed candy canes.
  6. Keeps up to 5 days in the fridge.


Recipe courtesy of Karlee Flores, via Valrhona