Ingredients

• 1 ½ , 12 ounce
• 1 , 7 ounce
• 1 cup margarine
• 4.5 cups white sugar
• 1 , 12 ounce
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Instructions

1. 1 Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
2. 2 Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
4. 4 Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
5. 5 Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

Nutrition per serving