4 C sugar
1 can 14 oz. evaporated milk
1 C butter
1 bag white chocolate chips
1 7 oz. jar marshmallow cream
1 tsp. vanilla
1 bag Andes Peppermint Crunch Baking Chips
Melt butter in a large pan and add the milk and sugar. Cook over medium heat until it reaches 236 degrees, stirring constantly.
Cook over medium heat, stirring constantly, until it reaches 236 degrees. Be sure and use a candy thermometer so your consistency turns out right. You don’t want rock hard fudge or soft runny fudge either!
Remove from heat and add chocolate chips, marshmallow cream and vanilla.
Stir until melted and blended.
Gently fold in about 1/2 the bag of peppermint crunch then pour into a buttered 9 x 13 pan. Sprinkle the remaining crunch on top.