Line a 9 x 13 pan with parchment paper.
Place the evaporated milk, butter, and sugar into a heavy bottom saucepan over medium hit. Stir continually and bring it to a full rolling boil.
Continue to stir continuously and allow to boil until the candy thermometer reads 234 degrees (around 4 minutes).
Remove your pan from the heat.
Stir in the chocolate and marshmallow creme until it's completely combined.
Add Peppermint Vitality essential oil and stir. Pour the fudge into your prepared pan.
Use a sharp knife to cut into 1 inch squares.