For the prep:

Cup of Yum
1. Preheat the oven to 200˚F.
2. Line a 9x13-inch with foil with 2 edges extending over the two long edges. Spray the foil and the sides of the pan with cooking spray and rub with a paper towel to coat.
3. Place the pan in the oven to warm.

For the chocolate peppermint layer:

1. Mix sugar, butter, and half and half (or evaporated milk) in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil.
2. Boil until the temperature reaches 234˚F (4-5 minutes), stirring frequently.
3. Reduce heat to the lowest possible setting. Stir in chocolate chips and wait 1 minute.
4. Add marshmallow creme, vanilla and peppermint extracts. Stir until smooth and creamy.
5. Remove the prepared pan from the oven and pour the first layer into the pan. Smooth with a knife to an even layer. Return the pan to the oven.

For the white chocolate layer:

1. In a heavy saucepan, combine sugar, half and half (or evaporated milk) and butter; bring to a rapid boil over medium heat, stirring frequently and adjusting the heat if the mixture boils up too high.
2. Boil until the temperature reaches 234˚F (4-5 minutes), stirring frequently.
3. Reduce heat to the lowest possible setting. Stir in the white chips and wait 1 minute.
4. Add marshmallow creme and peppermint extract. Stir until all the chips are melted and the mixture is smooth and creamy. (The white chips will take a little longer to melt than the chocolate chips.)
5. Remove the pan from the oven and pour the white chocolate fudge over the chocolate layer. Smooth the top with a knife, being careful not to dip down into the other layer.

To finish:

1. Sprinkle immediately with the crushed peppermint and as many mini chocolate chips (optional) as you'd like. If you use the mini chips, return the pan to the oven for 2 minutes to allow the chips to slightly melt and adhere to the fudge.
2. Cool the fudge completely before cutting (at least 3 hours). Then, using the foil extensions, lift fudge out of pan and onto a cutting board. Lift the fudge with a spatula and remove foil. Cut fudge into 1-1½-inch squares. Store between layers of waxed paper or parchment paper in an airtight container. ENJOY!