M&M'S® Fudge

• Gluten free

• Baking & Spices

  • 2 cup Granulated sugar
  • 1 pinch Kosher salt
  • 1 pkg White chocolate morsels

• Dairy

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

• Desserts

  • 1 bag M&m's candies

Found on shugarysweets.com

Ingredients

• 2 cup granulated sugar
• 3/4 cup heavy cream
• 3/4 cup unsalted butter
• pinch of kosher salt
• 1 jar (7 oz) marshmallow cream
• 1 pkg (11 oz) white chocolate morsels
• 1 bag (11 oz) M&MS® candies, any color

Directions

• Line an 8-inch square baking dish with parchment paper. Set aside. Prepare your mixing bowl by adding the marshmallow cream and white chocolate morsels. Pour these ingredients (unmelted) into the mixing bowl and set aside. In a large saucepan, melt butter with sugar, heavy cream, and salt over medium high heat. Bring to a boil. Stirring constantly, boil for a complete 5 minutes. Remove from heat. Pour hot mixture over ingredients in your mixing bowl. Using an electric mixer with whisk attachment, beat on medium for a minute until smooth and creamy, and all the white chocolate is melted. Gently fold in the candy. Pour immediately into prepared baking dish. Refrigerate for two hours, or until set (overnight is fine too). Remove parchment paper and cut into bite sized pieces. Store in an airtight container in the refrigerator for up to one week (if its cut). If its uncut, fudge will stay fresh for 2 weeks.