Candy Cane Chocolate Fudge

• 2-1/4 cups granulated sugar
• 4 Tbsp. butter
• 3/4 cup evaporated milk
• 1-1/2 cups BAKER'S Semi-Sweet Chocolate Morsels
• 18 JET-PUFFED Marshmallows, cut in half
• 1 tsp. vanilla
• 1/8 tsp. peppermint extract
• 5 candy canes, crushed

1. Line bottom and sides of an 11x7" baking dish with aluminum foil, allowing foil to hang slightly over edges of the pan.
2. Rub foil with butter or lightly spray with nonstick cooking spray.
3. Combine sugar, butter, and evaporated milk in a saucepan; bring to a boil, , stirring constantly.
4. Continue to boil, over medium heat, for 5 to 6 minutes, stirring constantly.
5. Remove from heat and add chocolate; stir until melted.
6. Add vanilla extract, peppermint extract, and marshmallows.
7. Stir until smooth and all marshmallows are incorporated.
8. Pour into prepared pan and sprinkle top with chopped crushed candy canes.
9. Lightly press candy canes into the fudge mixture so they adhere.
10. Refrigerate until fully chilled, at least 2 hours.
11. Once chilled, use the edges of the aluminum foil to lift fudge from the pan; cut into small squares.
12. Store fudge in the refrigerator.

sugar, butter, milk, chocolate, marshmallows, vanilla, peppermint, canes

Taken from www.kraftrecipes.com/recipes/candy-cane-chocolate-fudge-186458.aspx (may not work)