Candy Cane Fudge

1 1/2 cups granulated sugar
1/2 cup butter or margarine
1 5 oz can evaporated milk
1 7 oz jar marshmallow cream
3 cups semisweet chocolate chips
1/2 tsp vanilla extract
2 cups candy cane pieces or peppermint pieces, crush whole candies in
plastic bag prior to measuring

Lightly grease a foil lined 9 x 9 x 2 inch pan and set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt saucepan over medium heat until mixture boils. Make sure to stir constantly to prevent burning. Boil and stir for 5 minutes. Add chocolate chips and vanilla, stirring until chips are melted. Stir in candy cane pieces. Remove from heat and immediately spread into prepared pan. Refrigerate overnight. Cut fudge into 1 inch squares. Store in airtight container in fridge to maintain freshness. Prior to serving, let stand 20-60 minutes for a creamy treat.