Step 1
Grease an 8x8-inch square baking pan and line with parchment paper, overlapping the sides of the pan for easy removal of fudge. Set aside.
Step 2
Prepare the dark chocolate peppermint layer. In a large heatproof bowl, combine chocolate, butter, and evaporated milk. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined.
Step 3
Spread fudge into prepared pan. Smooth the top. Place in the refrigerator while you prepare the second layer.
Step 4
Prepare the white chocolate peppermint layer. In a large heatproof bowl, combine white chocolate and butter. Fill a saucepan with water, about ¼ full and bring to a boil. Reduce heat and bring water to a simmer. Place the bowl on top of the saucepan and mix until chocolate melts and the mixture is smooth. Remove from heat. Add sugar, peppermint extract, and salt. Mix with a wooden spoon until smooth and well combined. Spread on top of the dark chocolate layer. Sprinkle with crushed peppermint candy.
Step 5
Place fudge in the refrigerator and allow resting for 2 hours. Remove from the refrigerator and allow resting for 1 hour at room temperature.
Step 6
Remove fudge from the pan by lifting out the parchment paper. Cut into 64 even pieces. Store in an airtight container at room temperature for up to 2 weeks.
