Peppermint Fudge

• 1 bag White Chocolate Morses (12oz Bag)
• 1 bag Andes Peppermint Crunch Baking Chips (10oz Bag)
• 1 jar Marshmallow Creme (7oz Jar)
• 1/2 cups Unsalted Butter
• 3/4 cups Heavy Cream
• 2 cups Granulated Sugar
• 1 pinch Kosher Salt
• 1 package Vanilla Candy Coating (16oz Package)
• 3 cups Mini Peppermint Marshmallows
• 5 whole Peppermint Candy Canes, Broken

1. In a mixing bowl, add white chocolate morsels, Andes baking chips and marshmallow creme. Set aside.
2. Prepare a 13x9 baking dish by lining it with parchment paper. Set aside.
3. 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.
4. Pour the hot cream mixture over the morsels and marshmallow creme mixture, beating with a whisk until smooth and melted. Pour fudge into prepared baking dish.
5. Melt vanilla candy coating according to package directions. Allow to cool slightly (a couple minutes). Fold in the mini marshmallows and pour over the top of the fudge. Immediately sprinkle the top with broken candy canes. Allow fudge to set, about 2-3 hours. Cut into bites and enjoy!

white chocolate morses, baking chips, marshmallow creme, butter, heavy cream, sugar, kosher salt, coating, marshmallows, canes

Taken from tastykitchen.com/recipes/holidays/peppermint-fudge-2/ (may not work)