Place butter, sugar, and evaporated milk in a heavy bottom saucepan and turn stove to medium heat.
Bring mixture to a boil until it reaches 234° (soft ball stage).
Stir in white chocolate chips, peppermint extract, and marshmallow creme.
Stir together until the chocolate has melted.
Pour fudge into prepared pan. If using crushed candy canes, gently press peppermint pieces on top of fudge.
Place fudge in refrigerator and chill for 2-4 hours or until set.