Line a small rectangular baking tray or cake tin with baking parchment.  If you don’t have any, tin foil will also work.

Unwrap the candy canes and place them in a small freezer bag. Seal the bag then bash the candy cane with the end of a rolling pin until lightly crushed.

Break or chop the dark chocolate into pieces and place in a large microwavable bowl.  Pour over the condensed milk and mix together well.

Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted.  Be careful not to overheat.

Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly.

Tip into the tin and spread around into an even layer.  Use a palette knife or spatula to smooth the top down.

Sprinkle over the crushed candy cane pieces,  pushing them into the fudge quickly before it sets.