1. Line an 8×8-inch baking pan with parchment paper leaving extra paper hanging over the edges for easy removal.

2. Add the white chocolate chips sweetened condensed milk and butter to a medium saucepan over low heat.

3. Stir continuously until the mixture becomes fully melted smooth and creamy.

4. Remove the saucepan from the heat and stir in the peppermint extract vanilla extract and salt.

5. Pour the warm fudge mixture into the prepared baking pan and spread evenly with a spatula.

6. Sprinkle the crushed candy canes evenly across the top of the fudge and gently press them into the surface.

7. Add festive sprinkles if desired for extra holiday decoration.

8. Refrigerate the fudge for at least 2 to 3 hours or until fully firm.

9. Lift the chilled fudge from the pan using the parchment paper and place it on a cutting board.

10. Slice into squares using a sharp knife and serve chilled or slightly softened at room temperature.