Peppermint Fudge

By Vanetta

Creamy peppermint fudge topped with marshmallow, white chocolate and candy canes! Ideal for the Christmas season.

Ingredients

• 1 (12-ounce) bag white chocolate morsels
• 1 (12-ounce) bag Andes Peppermint Crunch baking chips
• 1 (7-ounce) jar marshmallow creme
• 1/2 cup unsalted butter
• 3/4 cup heavy cream
• 2 cup granulated sugar
• Pinch of salt
• 1 (16-ounce) package vanilla Candiquik, melted
• 3 cup mini peppermint marshmallows
• 5 peppermint candy canes, broken

Preparation

Step 1

In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow creme. Set aside.

Prepare a 13x9-inch baking dish by lining it with parchment paper. Set aside.

In medium saucepan, heat butter, heavy cream, sugar and salt over medium high heat. Bring to a boil and continue stirring. Boil for 5 minutes, stirring constantly. Remove from heat.

Pour over morsels and marshmallow creme, beating with a whisk until smooth and melted. Pour fudge into prepared baking dish.

Melt vanilla candiquik according to package directions. Allow to cool slightly (a couple minutes). Fold in mini marshmallows and pour over top of fudge. Immediately sprinkle with broken candy canes. Allow fudge to set, about 2 to 3 hours. Cute into bites and enjoy!