Thanksgiving is behind us and now it is time to start on the holiday baking. Each year I love to make cookies and candies to share with neighbors, friends and co-workers. In addition to the traditional fudge, I also make peppermint fudge.
Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in peppermint extract and red food coloring. Pour into a 8×10 pan lined with foil. Top with crushed candy cane. Allow to set at room temperature for 2 hours before cutting into small squares.
TIPS: The candy cane topping is optional, but I like the added touch. Yes, you can leave out the red food coloring, but the fudge will be off-white in color. The amount used varies by preference. I leave mine pink.