How to make it

  • 1. Line as 15-in x 10-in x 1 in pan with foil.. Grease the foil with 1 tablespoon butter, set aside
  • 2. In a saucepan combine the sugar, milk and remaining butter. Bring to the boil over medium heat. Cook stirrring constantly until a candy thermometer reads 234 degrees (soft ball stage). Remove fromthe heat stir in chips and peppermint extract until chocolate is melted. Stir in the marshmallow creme and vanilla until smooth spread into prepared pan.
  • 3. Refrigerate uncovered for 3 hours or until firm. Using foil life candy out of pan discard foil. Break into pieces and roll into 1 in balls.
  • Then roll into toppings of your choice.

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