Ingredients:

• 4 1/2 cups granulated sugar, pure cane
• 24 oz. semi-sweet chocolate, chunked
• 1 (12 oz.) can evaporated milk
• 1/2 Lb. (2 sticks) salted butter
• 1 jar (7 1/2 oz.) marshmallow cream
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 2 cups (1 – 10 oz. bag) Andes® Peppermint Crunch Baking Chips or Thins, divided (reserve 1/4 cup to sprinkle on top of fudge)

Directions:

1. Butter or line a 9″ x 13″ pan.
2. Place chocolate, butter, marshmallow cream and salt in a large mixing bowl.
3. In a 3 qt. saucepan combine sugar and evaporated milk and mix well. Place over low heat and stir until dissolved.
4. Increase heat to medium and cook, stirring mixture frequently, until candy thermometer reaches 234° F.
5. Remove pan from heat and pour hot mixture over contents of mixing bowl and beat on a low setting until all ingredients combine thoroughly.
6. Increase speed slightly and mix until fudge is thick and holds shape. Stir in Andes® Peppermint Crunch Baking Chips (or crumbled Thins) and vanilla. Pour into prepared pan.
7. Sprinkle top with remaining chips and press into fudge gently.
8. Cool fully before removing from pan. Cut into 1″ squares.

Yield:

5 Pounds