peppermint fudge

the goods:

2 and 1/4 cups semi-sweet chocolate chips
1 cup round peppermint candies
3/4 cup heavy cream
3 and 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 and 1/4 cups sugar
1 teaspoon salt



Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches overhang on all sides; spray parchment. Place chocolate in a bowl.



In a food processor, pulse candies until finely chopped.



In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high.



Stir until smooth, 5 minutes.



Pour mixture through a strainer into bowl with chocolate.



Let stand 1 minute.



Stir until smooth.



Pour into baking pan and refrigerate until set, 3 hours.



Lift parchment from pan and place fudge brick on a cutting board.



Cut into little cubes.



To store, place parchment or wax paper on the bottom of a tupperware and arrange fudge, layer with more parchment, separating layers.