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Peppermint Cream Fudge

2-1/2 cups sugar
2/3 cup evaporated milk
1/2 cup (1 stick) butter or margarine
8 ounces semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla (optional)
1/4 cup plus 1 Tbsp. peppermint candies (crushed)
 


Bring first 3 ingredients to a boil in a heavy saucepan, stirring constantly. Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat; stir in morsels. Stir in marshmallow cream, optional 1 tsp. vanilla, and 1/4 cup crushed peppermint candies until blended. Pour into a greased 9-inch square pan. Sprinkle with 1 Tbsp. crushed candy. Cool and cut into squares. For a variation, Janet Oneal, Genoa, also added 1/2 cup white chips. Her kids loved it!


 


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