Tuesday, December 2, 2008

White Chocolate Peppermint Fudge

2 1/2 cups sugar
1/2 cup margarine
1 (5 ounce) can evaporated milk
1 (7 ounce) jar or 2 cups marshmallow creme
8 ounces vanilla chips
1/2 cup peppermint candy, finely crushed
red food coloring

Line 9-inch square pan with foil so that foil extends over sides of pan.
Butter the foil.
In large saucepan, combine sugar, margarine, and milk.
Bring to a boil, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring constantly.
Remove from heat.
Add marshmallow creme, vanilla chips, and desired amount of food coloring.
Blend until smooth.
Stir in crushed peppermint.
Pour into prepared pan.
Cool to room temperature.
Score fudge into 36 or 48 squares.
Sprinkle top with additional crushed peppermint candy.
Refrigerate until firm.
Remove fudge from pan by lifting foil.
Remove foil from fudge.
Cut through scored lines.
Store in refrigerator.


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