Let’s break this down into easy-to-follow steps:

1. Prepare Your Pan:
   Start by lining an 8×8-inch baking dish with parchment paper or aluminum foil. Make sure the edges hang over the sides a bit—this will make it easier to lift the fudge out once it’s set. You can also lightly grease the pan if you prefer.
2. Melt the White Chocolate & Sweetened Condensed Milk:
   In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the white chocolate is completely melted and the mixture is smooth. This step should take just a few minutes, so be sure to watch it closely to avoid burning the chocolate.
3. Add the Peppermint Extract:
   Once the white chocolate mixture is smooth and glossy, remove it from the heat. Stir in the peppermint extract and a pinch of salt. The peppermint extract gives the fudge that iconic minty flavor that makes it so refreshing.
4. Fold in the Crushed Candy Canes:
   Gently fold in about 1/4 cup of the crushed candy canes into the fudge mixture. Be careful not to overmix, as you want the candy canes to remain in crunchy chunks, adding texture and bursts of mint.
5. Transfer to the Pan:
   Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula. If you like, you can sprinkle the remaining crushed candy canes on top for some extra crunch and a beautiful holiday look.
6. Chill the Fudge:
   Pop the fudge into the refrigerator for about 2 hours, or until it’s firm and set. This is the hardest part, as you’ll have to wait (I know, it’s tough!). But trust me, it’s worth it.
7. Cut into Squares:
   Once the fudge has set, lift it out of the pan using the edges of the parchment paper or foil. Transfer it to a cutting board and use a sharp knife to cut it into small squares or rectangles.