Line an 8x8 inch baking pan with foil; lightly grease 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 temperature on the candy thermometer reaches 248-degrees Fahrenheit.
Remove from heat; stir in marshmallow fluff, chocolate chips, salt and vanilla. Mix and stir until mixture is smooth and creamy.
Transfer mixture to previously prepared pan and smooth out the top.
Sprinkle with crushed peppermint.
Let it set in the fridge for about 2 hours, or overnight.
Cut and serve.
See notes for storing.*
*Stored in an air-tight 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.
Calories: 35 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 31 mg | Potassium: 41 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 60 IU | Vitamin C: 2 mg | Calcium: 2 mg | Iron: 1 mg | Net Carbs: 4 g
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.