Peppermint Chocolate Fudge

This recipe is from the November 2010 issue of Today's Parent magazine.  I guess I have kept it that long and never made it; glad I finally did!

1/2 cup candy canes
2/3 cup evaporated milk
1 1/2 cup granulated sugar
1 1/2 cup semi-sweet chocolate chips
15 large marshmallows
1 tsp. vanilla
2 tbsp. unsalted butter

Crush candy canes in a zip-top bag with a rolling pin or the bottom of a sauce pan.

In a large wide saucepan, set over medium-high heat, stir milk with sugar, until dissolved.  Bring to a gentle boil; be careful because the mixture will bubble up high in the saucepan.

Reduce heat to low and vigorously stir in chocolate chips and marshmallows until evenly mixed and melted.

Remove from heat and stir in vanilla, butter and 1/3 of the crushed candy.  Turn into an 8 inch square baking pan lined with foil.  smooth surface and sprinkle with remaining candy.  Refrigerate until set, at ease 4 hours or preferable overnight.

*We all know huge marshmallows are not going to melt on low without killing our stirring arm standing there forever but you do not want to have too a high heat or your sugar will crystalize.  My suggestion is to rip the marshmallows in half or thirds before adding them and they will melt more quickly!