01 - Line an 8-inch square baking pan with parchment paper, ensuring some overhang for easy removal.
02 - In a medium saucepan over low heat, combine white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is melted and the mixture is completely smooth, approximately 4 to 5 minutes.
03 - Remove saucepan from heat and quickly incorporate half of the crushed peppermint candy canes into the mixture.
04 - Pour the fudge base into the prepared pan, smoothing the surface evenly with a spatula.
05 - Evenly distribute the remaining crushed peppermint over the top and lightly press them into the surface.
06 - Refrigerate for a minimum of 2 hours, or until the fudge is completely set.
07 - Lift the fudge out of the pan using the parchment overhang, cut into squares with a sharp knife, and serve.