Creamy Mint Chocolate Fudge

Submitted by Christina Kahl

Ingredients:

• 4 cups granulated sugar
• 9 ounces evaporated milk
• ½ stick butter
• 2 giant-sized Hershey milk chocolate candy bars (7 oz. each)
• 1 package semi-sweet chocolate chips (12 oz).
• 1 package nestle Dark Chocolate and Mint Chips (10 oz.)
• 1 jar marshmallow crème (7 oz.)
• ¼ teaspoon vanilla
• ¼ teaspoon Crème De Menthe

Directions:

1. Line a 13 x 9 inch baking pan with aluminum foil. In a large pot bring to boil sugar, evaporated milk and butter.
2. Meanwhile, in a large bowl break candy bars. Put both bags of chocolate chips on top of candy bar pieces, pour marshmallow crème on top.
3. Pour hot mixture over the chocolate and marshmallow crème in bowl. Add the vanilla and Crème De menthe. Stir with a spatula until mixture is smooth and all chocolate pieces are melted.
4. Spread fudge evenly into prepared pan. Cool and let fudge set for 4-6 hours. Once fudge is set, turn pan upside down and peel aluminum foil off. Cut into 1 inch pieces. Store in an air tight container.

Note * Recipe was given to Christina Kahl by her co-worker, Shirley Ripp. Christina made a few changes to make it mint-flavored.