Combine the butter, sugar, evaporated milk, and espresso powder in a medium sized saucepan over medium heat.
Stir until all is melted and combined.
Remove from heat, add the chocolate chips, and vanilla. Stir until combined and smooth.
Pour into a greased 9x13 pan
Sprinkle with crushed candy canes, lightly pressing them into the top of the fudge.
Set in the fridge until fully cooled and firm.
Cut into bite sized pieces and enjoy.