Peppermint Cream Fudge

2 1/2 C. granulated sugar
2/3 C. evaporated milk
1/2 C. butter or margarine (1 stick)
8 oz. semisweet chocolate morsels
1 jar Marshmallow Creme (7 oz.)
Peppermint candies crushed

Bring sugar, evaporated milk and butter to boil in a heavy saucepan, stirring constantly. Boil, stirring constantly, 5 minutes or until candy thermometer reaches 238 degrees F.

Remove from heat; stir in morsels. Stir in Marshmallow Cr�me until blended.

Pour into a greased 9-inch square pan. Sprinkle with 1 tablespoon crushed candy. Cool and cut into squares.

Makes 2 1/2 pounds.