Using a double boiler or a bowl placed over a saucepan of water, boil the water to melt the chocolate and butter together. If you've never done this before, simply pour a few inches of water in the bottom of a saucepan. Place the chocolate chips and butter in a metal or ceramic (heat-safe) bowl and place it over the saucepan. There should be some space between the bowl's bottom and the water in the pan. Bring the water to a boil and carefully stir the chocolate and butter until melted.
Remove the bowl from the saucepan and add the sweetened condensed milk and peppermint extract. Stir to combine until very smooth.
Spray an 8 x 8 or 9 x 9 baking dish with nonstick cooking spray and line with parchment paper.
Pour the fudge mixture into the pan and place crushed candy canes on top, gently pressing the candy canes down to ensure they stick.
Refrigerate for at least 8 hours or overnight.
Use a butter knife to loosen the edges of the fudge, then remove from the baking dish. Cut into bite-sized pieces and keep refrigerated in an airtight container until ready to eat.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-peppermint-fudge/