Jelly Bean Fudge

• Gluten free

• Baking & Spices

  • 2 cup Granulated sugar
  • 1 pinch Salt
  • 1 tbsp Sanding sugar, Green
  • 1 bag White chocolate morsels

• Dairy

  • 3/4 cup Butter, unsalted
  • 3/4 cup Heavy cream
  • 1 jar Marshmallow cream

• Desserts

  • 3 1/2 cup Jelly belly jelly bean

Found on shugarysweets.com

Ingredients

• 1 jar (7oz) marshmallow cream
• 1 bag (11oz) white chocolate morsels
• 2 cup granulated sugar
• 3/4 cup heavy cream
• 3/4 cup unsalted butter
• pinch of salt
• 1 1/2 cup Jelly Belly® jelly beans (spring mix)
• 2 cup Jelly Belly® jelly beans (JEWEL spring mix), for garnish
• 1 Tbsp green sanding sugar

Directions

• Prepare a 9inch springform pan by lining it with foil. Wrap foil around an empty fruit or vegetable can. Place in center of springform pan and set aside. In a large mixing bowl, add the marshmallow cream and white chocolate morsels. Set aside. In a large saucepan, add sugar, heavy cream, unsalted butter and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 4 minutes, stirring constantly. Remove from heat and pour over marshmallow mixture. Using an electric mixer, blend for about one minutes, until morsels are melted and mixture is smooth. Fold in the 1 1/2 cup Jelly Belly® jelly beans, until combined. Pour into prepared pan. Sprinkle with green sanding sugar. Using the JEWEL spring mix of Jelly Belly® jelly beans, arrange into flowers on top of fudge. Once decorated, place fudge, uncovered, into the refrigerator for 4 hours, or overnight. When ready to serve, remove fudge from springform pan by releasing the latch. Unwrap the foil and place on a serving plate. You may need to use a butter knife to gently cut and remove the center can, wiggling it out gently. Fill center of ring with remaining Jelly Belly jelly beans. Serve with a knife so guests can cut their own pieces! ENJOY.