Directions

1. In a large nonstick saucepan over medium heat, melt the butter.
2. Add in the cream and sugar.
3. Bring the mixture to a boil and continue boiling (stirring occasionally) until a candy thermometer reads 235 degrees Fahrenheit.
4. On very low heat, stirring constantly, add in the marshmallow cream and the white chocolate chips.
5. Stir in the green food coloring and the peppermint extract. Keep stirring until everything is very smooth and the color is your desired shade of green.
6. Add in the green mint baking chips and lightly mix.
7. Pour into a parchment-lined 8x8 pan. Let the fudge cool for a couple of hours (I put mine in the refrigerator to save time).
8. Once cool, cut the fudge into small squares.
9. Melt the chocolate candy melts according to package directions.
10. Pour the melted chocolate on a parchment-lined baking sheet; slightly shake the baking sheet back and forth until the chocolate is smooth. Sprinkle the chocolate with the green sanding sugar and gold sprinkles.
11. Once the chocolate is cool enough to touch (15 to 20 minutes), use a tiny shamrock cookie cutter to cut out shamrocks. Affix one shamrock to the top of each square of fudge using icing or melted chocolate.