One medium-to-large jar of marshmallow crème
1 can evaporated milk
1 stick of butter (use regular salted butter and NOT a butter substitute)
3 cups granulated white sugar
1 teaspoon salt
2 12-oz packages of semi-sweet chocolate chips/morsels
1 Tablespoon of peppermint flavoring
Makes 2 8x8” pans of fudge (also needed---aluminum foil to line pans)
A large thick-bottomed pot is recommended in order to keep the fudge from overcooking.
Before starting: Line 2 8x8” pans with foil. Grease lightly with butter, not oil or margarine.
Place marshmallow crème in pot over medium heat, then stir in evaporated milk, stirring slowly. Cut stick of butter into 8 pieces and drop into simmering mixture. Stir in salt. Adjust heat to medium-high and add sugar, one-half cup at a time, stirring well after each addition. Continue stirring as sugar mixture starts to bubble. Cook for five minutes, no more, STIRRING CONSTANTLY. I cannot emphasize this enough.
Remove from heat and immediately stir in the packages of semi-sweet chocolate chips/morsels, one package at a time, stirring vigorously. Add peppermint flavoring, stirring well until blended. Pour fudge into the two pans. Let cool on counter for several minutes, then place pans in fridge to set up and cool completely.