2 cup Jelly Belly® jelly beans (JEWEL spring mix), for garnish
1 Tbsp green sanding sugar
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.