Megâ€™s Peppermint Pudge
4 1/2 cups sugar 24 oz. semi-sweet chocolate chips 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 (10 oz. bag) Andes Peppermint Crunch Baking Chips (reserve 1/4 cup to sprinkle on top)
Butter or line a 9 x 13 pan. Place chocolate, butter, marshmallow cream and salt in a large mixing bowl. In a 3 qt. saucepan, combine sugar and evaporated milk and mix well. Place over low heat and stir until dissolved. Increase heat to medium and cook, stirring mixure frequently, until candy thermometer reaches 234 degrees F. Remove pan from heat and pour hot mixture over contents in the mixing bowl. Beat on a low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds shape. Stir in the Peppermint Crunch Baking Chips and vanilla. Pour into prepared pan and let set.