1 2/3 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup hard peppermint candy, crushed
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In medium, heavy-duty saucepan combine sugar, evaporated milk, butter and salt. Cover with a lid briefly to get any sugar crystals off the sides of the pan. Continue to cook uncovered over medium heat until it reaches full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Cool for 1 minute. Top with candy, pressing in slightly.
Chill for 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
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