1-First Step: Prep your equipment and pan: Line an 8-by-8-inch pan with foil and spray the foil with nonstick spray. Lining with foil makes removing the set fudge very easy and cuts down on cleanup. If you prefer, parchment paper works too, but foil can help you get a cleaner lift.

2-Second Step: Set up the double boiler or microwave alternative: Place a heatproof bowl over a gently simmering pot of water for a double boiler. This indirect heat helps melt the chocolate more evenly and reduces the chance of scorching. If you are using the microwave method (fast and fine), use short bursts of heat and stir frequently to avoid burning white or semi-sweet chocolate.

3-Third Step: Combine chocolate chips and sweetened condensed milk: In a double boiler over medium heat, combine the 3 cups semi-sweet chocolate chips and 1 (14 oz.) can sweetened condensed milk. Heat and stir until melted and smooth, about 5 to 7 minutes. Keep the heat moderate so the chocolate melts gracefully; too-hot steam can seize the mixture.

4-Fourth Step: Pour and level: Pour the melted chocolate-condensed milk mixture immediately into the prepared pan and smooth the top with an offset spatula or the back of a spoon. The mixture starts to firm quickly as it cools, so work confidently and move fast enough that the surface is still tacky for toppings.

5-Fifth Step: Add peppermint and press: Sprinkle the crushed peppermint candies evenly on top and press lightly so they adhere. The recipe calls for 8 whole peppermint candies, crushed. Crush them finely to avoid hard, tooth-jarring chunks. A quick method: place candies in a resealable bag and bash with a rolling pin while wearing an oven mitt.

6-Sixth Step: Chill until set: Refrigerate for 2 hours until set. The specified prep time includes this chilling period, so plan chilling early if you want to serve same day. After chilling, lift the foil from the pan and cut into small squares to serve. If you want tidier squares, warm the knife under hot water, dry it, and slice; wipe between cuts.