1 1/2 cups crushed peppermint candies
1 cup marshmallow creme
4 cups sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
In a medium saucepan, combine 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 or dutch oven. 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 sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. 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 your hand.
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 longer glossy. 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.