Preparation Steps

• Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides. Set aside.
• In a large mixing bowl, add the marshmallow creme and white chocolate morsels (do not melt the morsels yet). Set aside.
• In a large saucepan, combine the butter, granulated sugar, heavy cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for exactly 5 minutes.
• Remove the saucepan from the heat. Whisk in the pink lemonade packet until fully combined. Immediately pour the hot mixture into the mixing bowl with the marshmallow creme and white chocolate morsels. Using an electric mixer (or stand mixer with whisk attachment), beat the ingredients together until creamy and the chocolate is melted, about 1 minute.
• Pour the fudge mixture into the prepared baking dish and spread evenly. Allow the fudge to set at room temperature for at least 3 hours, or until firm.
• Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Trim the edges if desired and cut the fudge into 1-inch squares.
• Melt the Ghirardelli white chocolate wafers according to package directions. Drizzle the melted white chocolate over the fudge squares. Immediately sprinkle with pink sparkling sugar before the chocolate sets.
• Once the topping has set, store the fudge in an airtight container at room temperature until ready to enjoy.