Peppermint Crunch Fudge

• Vegetarian
• Gluten free

• Condiments

  • 1 small tub Marshmallow fluff

• Baking & Spices

  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 bag White chocolate chips

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy cream

• Desserts

  • 1/2 cup Andes peppermint baking chips
  • 1 bag Candy cane kisses we used

Found on lilluna.com

Ingredients

• 1 bag Candy Cane Kisses we used about 30 pieces total
• ½ cup Andes Peppermint Baking Chips
• 1 cup sugar
• ½ cup heavy cream
• ½ tsp. salt
• ½ cup butter
• 1 bag white chocolate chips
• 1 small tub Marshmallow Fluff

Directions

• We started by peeling off all the Hersheys Kisses wrappers and cutting them in fours.
• Then we put parchment paper on the 9x9 pan. This keeps the fudge from sticking to the pan.
• Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
• In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.
• Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until its smooth and soft.
• Mix (fold) in ¾ of the Kisses. Pour into your pan.
• Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3-5 hours to let it set. Hope you like it!