Randy Makes Shamrock Fudge for St. Patrick's Day 

White chocolate fudge that's as green as a jealous leprechaun.
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INGREDIENTS
2 1/2 cups (550g) of Granulated Sugar
3/4 cup (180g) of heavy whipping cream
3/4 cup (172g) of unsalted butter, room temperature
A pinch of salt
1 3/4 cups (315g) of white chocolate chips
2 1/3 cups (198g) of marshmallow cream
1 teaspoon of vanilla extract
Some green gel food color
And some sprinkles
SUPPLIES
A 8x8 baking pan
Some parchment paper
A large bowl
A large saucepan
A couple of spatulas
A thermometer
DIRECTIONS
Line the baking pan and set it aside.
Place the white chocolate and marshmallow cream in the bowl and set it aside.
Add the sugar, heavy cream, butter, and salt to the saucepan, and cook the mixture over medium heat until it boils, stirring continuously.
Add the thermometer and continue cooking util it reaches 234°F, adjusted for altitude.
Pour the mixture into the bowl, add the vanilla extract and food color, and stir until everything is melted and combined.
Add additional coloring, as needed.
Pour the fudge into the baking pan and top it with sprinkles.
Gently press the sprinkles into the fudge, so they adhere.
Refrigerate the fudge until it’s completely set.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
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