In a medium saucepan, mix 1 cup crushed peppermint candies and marshmallow.
Cook over medium heat until smooth, stirring constantly.
Remove from heat.
Butter the sides of a large heavy saucepan.
Add sugar, milk, corn syrup, butter, honey and salt.
Cook over medium heat until sugar dissolves, stirring constantly.
Using a pastry brush dipped in hot water, wash down any sugar crystals on
Increase heat to medium-high and bring to a boil.
Using a candy thermometer, cook syrup until it reaches soft ball stage:
To test, drop a small amount of fudge in ice water.
Syrup should easily form a ball in the water, but flatten out when held in
Stir in marshmallow mixture.
Fill your kitchen sink with 2 inches of cold water.
Place saucepan in the sink and cool to approximately 120°F.
Using an electric mixer at medium speed, beat fudge until thickened and no
Stir in remaining 1/2 cup crushed peppermint candies.
Pour into a buttered 8 x 11 inch baking pan.
Cool completely and cut into 1-inch squares.
Store in an airtight container in the refrigerator.
Makes about 60 pieces.
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