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.
1Bring 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.
2Stir in chips, marshmallow cream and vanilla. Stir in finely crushed candy. Pour in a buttered 13x9 inch pan. Sprinkle with coarsely crushed candy.
3Refrigerate 4 hours or till firm. I just set my pan in the cold oven and left it overnite. It hardened very nicely.
4I 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.