Peppermint Fudge

4 cups sugar     two 5 oz. cans evaporated milk   (1 1/3 cups)

1 cup butter          2 cups semi sweet chocolate chips

7 oz. jar marshmallow creme       1/2 teasp peppermint extract

Line a 9x13 pan with foil, extending the foil over the edges of the

pan.  Butter foil and set aside.

Butter a heavy saucepan, combine sugar, milk and butter.  Cook

and stir over medium high heat until boiling, reduce heat to medium

continue cooking and stirring for 10 mins.  Remove from heat, add

chocolate, the marshmallow creme and the extract and blend well.  Beat

by hand for 1 min.  Spread into the prepared pan.  Score into 1" pieces

while warm.  Cover and chill completely.  When firm, life out of pan,

then cut.