My worlds have collided. This Krispie Treat Fudge is the best of both fudge and gooey marshmallow treats!
¾ cup heavy whipping cream
¾ cup unsalted butter
2 cups granulated sugar
pinch of salt
11 ounces white chocolate chips
7 ounces marshmallow cream
2 ½ cups rice krispies
3 cups miniature marshmallows
¾ cup mini chocolate chips
In a large saucepan, add heavy cream, butter, sugar and salt. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
To a large mixing bowl, add white chocolate morsels and marshmallow cream. Pour hot sugar mixture over this. Using an electric mixer, beat until white chocolate is melted and creamy (about 1 minute). Fold in mini marshmallows and cereal.
Pour into an 13 x9-inch baking dish that is lined with parchment paper. Sprinkle immediately with mini chocolate chips Refrigerate for 3 hours, or overnight.
Cut into 64 bite-sized pieces.
Unlike most fudge recipes, today's should be eaten within 3-5 days for best flavor. The cereal will get chewy if you keep it much longer.