Peppermint Cream Fudge
2 1/2 C.
2/3 C. evaporated milk
1/2 C. butter or margarine (1 stick)
8 oz. semisweet chocolate morsels
1 jar Marshmallow Creme (7 oz.)
Peppermint candies crushed
Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring
Boil, stirring constantly, 5 minutes or until candy
thermometer reaches 238 degrees F.
Remove from heat; stir in morsels. Stir in Marshmallow Crème
Pour into a greased 9-inch square pan. Sprinkle with 1
tablespoon crushed candy. Cool and cut into squares.
Makes 2 1/2 pounds.