Line an 8x8 inch baking pan with foil; grease it with baking spray and set aside.
Attach a candy thermometer to a medium-sized saucepan.
Combine butter, sugar, and creamer in the saucepan; set over medium heat and cook and stir frequently until the temperature on the candy thermometer reaches 248˚F. This can take up to 10 minutes or so.
Remove from heat; stir in the marshmallow fluff, chocolate chips, salt, and vanilla. Mix and stir until the mixture is smooth and creamy.
Transfer the mixture to the pan and smooth out the top.
Sprinkle with crushed peppermint.
Let it set in the fridge, covered, for at least 4 hours and up to 8 hours or overnight.
Fudge Temp: Ensure you cook the fudge over medium heat and cook it until the fudge reaches the exact temperature of 248˚F.
Chocolate: For a different twist, try using white chocolate chips and adding a dash of espresso powder.
Peppermint: Decorate with festive sprinkles or chopped peppermint for an extra holiday touch.
Storage: Stored in an airtight container, fudge stays fresh in a cool, dry place for about 1 week. Fudge kept in the refrigerator lasts up to 3 weeks. Fudge keeps in a freezer for about 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.