1
: Over low heat, melt chocolate with Eagle Brand and salt. Remove from heat; stir in extract.
2
: Spread evenly into parchment paper-lined 8" (2 L) or 9" (2.5 L) square pan. Sprinkle with peppermint candy.
3
: Chill 2 hours or until firm. Lift fudge from pan with paper; peel off and cut into squares. Store loosely covered at room temperature.