Peppermint Fudge

Ingredients

• 4  regular size candy canes crushed
• 2.5 cups chocolate cookie white chunk (2-inch)
• 0.8 cup heavy whipping cream 
• 7 oz marshmallow crème jet-puffed
• 1 tsp mint extract 
• 1 pinch salt 
• 0.8 cup butter unsalted
• 1 cup sugar white ( granulated)

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• whisk
• stove
• wax paper
• rolling pin

Directions

1. PREPARE 9-inch square pan with parchment paper or wax paper
2. COMBINE JET-PUFFED Marshmallow Creme and white chocolate chips in a large bowl
3. ADD butter, sugar, heavy whipping cream and salt to medium saucepan on stove
4. BRING to a boil, stirring constantly and boil for 5 minutes, continuing to stir
5. REMOVE from heat, whisk in the peppermint extract until mixture is smooth
6. POUR hot mixture carefully over marshmallow creme mixture and stir until smooth
7. POUR mixture into pan and spread evenly
8. REMOVE plastic from candy canes and place in re-sealable bag, crush with rolling pin.
9. Sprinkle on top of fudge
10. PLACE in refrigerator at least 2 hours or overnight to chill
11. CUT into small squares
12. STORE leftovers in refrigerator