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Christmas: Peppermint Candy Fudge

Source of Recipe


From "Pillsbury Complete Cookbook"



List of Ingredients



• 2½ cups sugar
  
• ½ cup butter
  
• 1 (5-ounce) can (2/3 cup) evaporated milk
  
• 1 (7-ounce) jar (2 cups) marshmallow creme
  
• 8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
  
• ½ cup finely crushed peppermint candy
  
• Red food coloring
  






Instructions



1. Line 9-inch square or 13- x 9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
   
   
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in peppermint candy and desired amount of red food color. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
   
   
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes. Remove fudge from pan by lifting foil, remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.
   
   Makes 36 squares.