- 8 oz mini marshmallows
- 15 oz white chocolate chips, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 6 oz evaporated milk
- 2 1/2 cups sugar
- 1 tsp peppermint extract
- Red food coloring
- Peppermint candies, finely chopped (optional)
Grease a 9”x9” pan with butter.
In the bowl of a stand mixer fitted with the paddle attachment, add marshmallows, white chocolate chips, and butter and mix to combine.
In a large pot over medium-high heat, combine sugar and milk and bring to a boil. Let boil, stirring often, for 8 minutes. Add in extract and stir to combine. Carefully drizzle hot mixture into marshmallows and chocolate on low speed. Mix until combined and smooth, scraping sides of bowl. Remove ½ of fudge from mixer. Drop a few drops of food coloring into fudge in mixer and turn on low. Mix until color is distributed evenly, adding color as you go until you like it.
Pour 1/2 of red fudge batter into pan, spread smooth and evenly. Next pour ½ of white batter, spreading evenly and not mixing with red. Repeat with remainder of red and white to make 4 layers. Set pan in fridge and let chill until cool and set. Once fudge is set, cut into bite-sized pieces. Sprinkle with crushed peppermint candies, if using.