Mrs. Claus' Peppermint Cream Fudge:
Yield: 2 1/2 pounds
2 1/2 C Domino Sugar
2/3 C evaporated milk
1/2 C Blue Bonnet stick margarine
1 1/2 C semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
1/4 tsp. peppermint extract (I add 1 tsp.)
1/4 C plus 1 Tbsp. crushed peppermint candies (or candy canes) (I always do a little more because I like more than they allow for the topping)
BRING first 3 ingredients to a boil in a heavy saucepan stirring constantly.
BOIL, stirring constantly, 6 minutes or until candy thermometer reaches 238* (or utilize soft ball stage method). Remove from heat; stir in chocolate chips.
STIR in marshmallow cream, vanilla and peppermint extracts, and 1/4 cup crushed candy until blended
POUR into a greased 9-inch square pan. Sprinkle with 1 Tbsp. crushed candy.
COOL and cut into squares.