4 cups sugar
2 (5 oz. ea.) cans Carnation evaporated milk
1 cup (2 sticks) butter
2 cups semi-sweet chocolate chips
7 oz. jar marshmallow creme (Kraft)
1/2 tsp. peppermint extract
2/3 cup red/white peppermint candy, coarsely broken

Combine sugar, evaporated milk and butter in a heavy 3-quart saucepan and bring to a boil over medium high heat stirring constantly. Reduce heat to medium and stir ten minutes.

Remove from heat, add chocolate chips, marshmallow creme and peppermint extract. Stir until chocolate and creme are melted and mixture is smooth. Pour into a buttered, aluminum foil-lined 9x13-inch baking pan.

Sprinkle with peppermint candies, cover and refrigerate until set. Cut into squares.

Makes 5 to 6 dozen.

White Peppermint Fudge:

Prepare same way as above, only substitute white chips for semi-sweet. The white chips however, have a slightly different texture and may take longer to set. Even then, they may still be softer than regular.

Submitted by: Mike Ford