Candy Cane Fudge - Delicious! - cooking recipe

Ingredients

3 cups sugar
3/4 cup butter or 3/4 cup margarine
1 (5 ounce) can evaporated milk (Do not use sweetened condensed milk.)
1.5 (8 ounce) packages baker's semi-sweet baking white chocolate, chopped
1 (7 ounce) jar jet-puffed marshmallow creme
1 1/2 cups crushed peppermint
1 teaspoon vanilla

Preparation

Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Place sugar, butter and evaporated milk in large heavy saucepan.
Bring to full rolling boil on medium heat, stirring constantly.
Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
Remove from heat.
Add chocolate and marshmallow creme; stir until completely melted.
Add 1 cup of peppermint and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan.
Sprinkle remaining 1/2 cup of peppermint on top.
Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares.
Store in tightly covered container at room temperature.