5 oz evaporated milk sweetened canned () (Do not use condensed milk.)
7 oz marshmallow crème jet-puffed
0.5 cup peppermint candies hard chopped
12 oz baker's semi-sweet chocolate chopped
3 cups sugar
1 cup vanilla mallow bits jet-puffed
1 tsp vanilla
Equipment
frying pan
sauce pan
aluminum foil
candy thermometer
Directions
Line 9-inch square pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234F, stirring constantly.
Remove from heat.
Add chocolate and marshmallow creme; stir until melted.
Add vanilla; mix well.
Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min.
Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.
