1 bag (12 oz.) white chocolate morsels
1 bag (10 oz.) Andes Peppermint Crunch baking chips
7 oz. jar marshmallow crème
1/2 cup of unsalted butter
3/4 cup of heavy cream
2 cups of granulated sugar
Pinch of salt
1 pkg. (16 oz.) vanilla Candiquik, melted
3 cup Mini Peppermint Marshmallows
5 peppermint candy canes, broken
In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow crème, and then set aside. Prepare a 13×9 baking dish by lining it with parchment paper, then 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 crème, beating with a whisk until smooth and melted. (I highly suggest using an electric stand or handheld mixer- this fudge is thick)! Pour fudge into prepared baking dish. Melt vanilla candiquik according to package directions, and then allow to cool slightly (about a couple minutes). Fold in the mini marshmallows and pour over top of fudge. Immediately sprinkle with the broken candy canes. Allow fudge to set for about 2-3 hours.
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