In large saucepan, combine sugar, butter and milk. Bring to boil, stirring constantly. Remove from heat. Add marshmallow creme and almond bark; blend until smooth. Stir in peppermint candy. Add desired amount of red food coloring. Pour into prepared pan.

Cool to room temperature. Score fudge into 36 or 48 squares. Put crushed peppermint candy on top of fudge. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 2 1/2 pounds.