Directions

1. Line a 9x9 pan with foil making sure to extend foil over sides. Spray pan with cooking spray and lightly wipe with paper towel. Set aside.
2. Spray butter knife with cooking spray and set aside.
3. In large saucepan (over 3 quarts) combine sugar MB coconut oil and half-n-half over medium-high heat until combined.
4. Add white chocolate and mix slowly until mixture is smooth.
5. Lower heat to medium. Add marshmallow fluff to mixture and stir.
6. Add peppermint extract. Stir until combined and smooth.
7. Fold in peppermint candies. (The more you mix the more your mixture will turn pink. Fold gently).
8. Pour half of the mixture into pan. Working quickly sprinkle red random dots of red food coloring to mix.
9. Pour remaining mixture on top make sure to spread evenly with a gentle hand and repeat random dots with the red food coloring.
10. Taking prepared knife go back and forth the fudge mixture creating swirls.
11. Place in refrigerator for 4 hours or until firm.