Ingredients
Nonstick spray, for baking pan
2 1/4 cups (16 ounces) semisweet chocolate chips
1 cup round peppermint candies, plus 18 for garnish
3/4 cup heavy cream
3 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 1/4 cups sugar
1 teaspoon coarse salt
Preparation
Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of 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. Whisk until smooth, 5 minutes.
Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2-inch squares. With a sharp knife, cut 18 candies in half; press a candy half into each square before serving or packing.
