Source: Diana McMillen, Midwest Living

4 cups granulated sugar
2 (5 ounce) cans evaporated milk (1 1/3 cup total)
1 cup butter
1 (12 ounce) package semisweet chocolate pieces (2 cup)
1 (7 ounce) jar Marshmallow Cr?e
1/2 teaspoon peppermint extract
1/2 cup coarsely broken peppermint candies

Line a 13 x 9 x 2-inch pan with foil, extending foil over edges of pan. Butter foil and set pan aside.

Butter the sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, evaporated milk and butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes.

Remove pan from heat. Add chocolate pieces, Marshmallow Cr?e and peppermint extract. Stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread into prepared pan. Sprinkle with peppermint. Score into 1-inch pieces while warm. Cover and chill.

When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store in tightly covered container in the refrigerator.

Makes about 4 pounds (96 pieces).