This simple fudge recipe can be set in cookie cutters and given as gifts!

2¼ c. (16 oz.) semisweet chocolate chips
1 c. round peppermint candies, plus 18 for garnish
¾ c. LDF whipping cream
3½ c. mini marshmallows
5 Tbsp. Country Cream butter
1¼ c. sugar
1 tsp. coarse salt

Spray a baking dish and the inside of cookie cutters. Place cookie cutters in the prepared baking dish.
Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter and sugar over medium-high heat. Whisk until smooth, about 5 minutes. (Candies may clump.)

Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into cookie cutters and smooth. Refrigerate until set, at least 3 hours. Sprinkle top of fudge with crushed peppermint candies, gently pressing into the top.

Wrap in a cellophane bag and tie with a ribbon. If making these ahead, store packaged in the refrigerator for longevity.

To make in a 9″ baking pan: 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. Make fudge as directed above. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1½-inch squares. Sprinkle with crushed peppermint candies.