Instructions

• Line an 8" x 8" square baking pan with aluminum foil or parchment paper, leaving an overhang for easy removal. Lightly grease the lined pan with cooking spray or butter. Set aside.
• If your peppermint candy is not already crushed, place the Peppermint candy (crushed) in a zip-top bag, remove as much air as possible, and crush to small pieces with the flat end of a meat mallet or rolling pin. Transfer crushed candy to a small bowl and set aside.
• In a medium saucepan, combine the 112 ounce bag white baking chips, 2 cups mini marshmallows, 1/4 cup milk, and the 14 ounce stick of butter (sliced).
• Heat the saucepan over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon, until the chips and marshmallows are fully melted and the mixture is creamy and smooth. Keep the heat low enough to prevent boiling or scorching.
• Remove the pan from the heat and stir in 1/2 teaspoon peppermint extract until evenly incorporated.
• Pour the melted mixture into the prepared baking pan and use a spatula to smooth the top. Evenly sprinkle the crushed peppermint candy over the surface and gently press the pieces into the fudge so they stick.
• Refrigerate the pan uncovered for 4–6 hours, or until the fudge is firm.
• Use the foil or parchment overhang to lift the fudge from the pan and transfer it to a cutting board. Cut into 1–2" by 1–2" squares.