This recipe was in my Cooking Club of America magazine Jan.11 edition. I made it last week and it is truly wonderful. I had a hard time keeping enough for Christmas. If you like peppermint then you need to give this one a try. My family loved it.
Bring sugar, butter and milk to a boil in a large saucepan over med.-high heat.Reduce heat to medium; boil 5 to 8 minutes or until mixture reaches 234*F., gently stirring occasionally. Remove from heat.
Stir in chips, marshmallow cream and vanilla. Stir in finely crushed candy. Pour in a buttered 13x9 inch pan. Sprinkle with coarsely crushed candy.
Refrigerate 4 hours or till firm. I just set my pan in the cold oven and left it overnite. It hardened very nicely.
I also crushed my mints in my little chopper and sifted the larger pieces from the crushed powder. I used the powder and the small pieces in the fudge.