Peppermint Cream Fudge

2 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup (1 stick) butter or margarine
8 ounces semisweet chocolate morsels
1 (7 ounce) jar Marshmallow Creme
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 Creme 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.