In a heavy saucepan, combine sugar, milk and butter; bring to a rapid boil over medium heat, stirring frequently and adjusting the heat if the mixture boils up too high. Boil for 4 minutes, stirring frequently.
Sprinkle immediately with the crushed peppermint and as many mini chocolate chips (optional) as you'd like. If you use the mini chips, return the pan to the oven for 2 minutes to allow the chips to slightly melt and adhere to the fudge.
Cool the fudge completely before cutting (at least 3 hours). Then, using the foil extensions, lift fudge out of pan and onto a cutting board. Lift the fudge with a spatula and remove foil. Cut fudge into 1-1½-inch squares. Store between layers of waxed paper or parchment paper in an airtight container. ENJOY!
See Café Tips above in the post for more detailed instructions and tips.