- 4
Ingredients
- 4 c granulated sugar
- 2 5 oz cans evaporated milk (1 1/3 c total)
- 1 c butter
- 1 12 oz. package semisweet chocolate pieces (2 c)
- 1 7 oz. jar marshmallow creme
- 1/2 t peppermint extract
- 3/4 c coarsely broken peppermint candies
Preparation
Step 1
1. Line a 13x9x2 in pan with foil, extending foil over edges of pan. Butter foil and set pan aside.
2. Butter the sides of a heavy 3 qt saucepan. In the saucepan, combine the sugar, evaporated milk and butter. Cook and stir over med-high heat till mixture boils. Reduce heat to med; continue cooking and stirring 10 min.
3. Remove pan from heat. Add chocolate pieces, the marshmallow creme and peppermint extract. Stir till chocolate melts and mixture is combined. Beat by hand for 1 min. Spread into prepared pan. Sprinkle with peppermint candies, if you like. Score into 1 in pieces while warm. Cover and chill the fudge.
4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store in tightly covered container in the refrigerator.