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