: First, line an 8×8 inch baking pan with 2 layers of tin foil, leaving some overhang for easy removal later. That little prep makes cleanup a breeze and helps the fudge set up nicely.

: Next, in a large pot, combine ¼ cup unsalted butter, 3 cups mini marshmallows, ½ cup granulated sugar, ½ cup heavy cream, and 3 packets apple cider drink mix. Cook this mixture over medium heat, stirring now and then, until the marshmallows melt completely, which takes about 8-10 minutes.

: While that’s cooking, place ½ cup caramel bits or caramel squares and 1 ½ tablespoons heavy cream in a microwave-safe bowl. Heat it at 50% power in 45-second bursts until it’s melted and smooth, then set it aside.

: Once the pot mixture is ready, take it off the heat and stir in 3 cups white chocolate chips until they’re fully melted and everything is blended.

: Pour the fudge mixture into your prepared pan, then drizzle the melted caramel on top and use a small metal spatula to swirl it in for that pretty marbled look.

: Pop it in the fridge for about 3 hours until it’s firm, then cut it into small squares. Remember, keeping it chilled helps it stay fresh and chewy, so store in the fridge for the best results.