|45 squares||4.18 hours|
- 4 cups granulated sugar
- 1 12-oz can evaporated milk
- 0.75 cup unsalted butter
- 12 oz semisweet chocolate chips
- 12 oz bittersweet chocolate chips
- 1 7-oz jar marshmallow creme
- 0.5 tsp peppermint extract
- 1 cup crushed peppermint candies
- 1 13 x 9 inch pan
- 1 foil
- 1 large heavy saucepan
Line a 13 x 9 inch pan with foil, allowing foil to hang over edges of pan. Butter foil with softened butter.
Combine granulated sugar, evaporated milk, and the 3/4 cup unsalted butter in a large heavy saucepan.
Cook and stir over medium-high heat until boiling; reduce heat to medium.
Continue cooking and stirring 10 minutes. Remove from heat.
Add semisweet chocolate chips and bittersweet chocolate chips, marshmallow creme, and peppermint extract, stirring until melted and smooth.
Stir by hand 1 minute.
Pour fudge into prepared pan. Sprinkle with crushed peppermint candies. Cover and chill at least 4 hours. Use foil to left fudge from pan; cut into squares.
Store in an airtight container in the refrigerator up to 3 days.