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.
Notes
Use an electric mixer. It’s the quickest and easiest way to combine the hot butter mixture with the white chocolate and marshmallow cream.
Chill the fudge mixture for 3 hours before serving. It tastes delicious cold, straight ouf of the refrigerator.
This fudge doesn’t keep as long as other homemade fudge, so try to eat it within 5 days. After that, the rice cereal loses its crispiness.