Step 1

Line an 8x8 inch baking pan with 2 layers of tin foil, leaving an overhang.

Step 2

In a large pot combine the butter, marshmallows, sugar, heavy cream, and packets of apple cider, cook over medium heat, stirring occasionally until the marshmallows are melted, about 8-10 minutes.

Step 3

Meanwhile, place the caramel bits and heavy cream in a microwave safe bowl. Microwave the caramel at 45 second intervals at 50% power until they are melted and smooth. Set aside.

Step 4

Remove the pot from the heat and stir in the white chocolate chips until they are completely melted.

Step 5

Pour the fudge into the pan. Drizzle the caramel on top of the fudge, use a small metal spatula to create swirls in the fudge.

Step 6

Refrigerate for 3 hours. Cut into small squares, for best result keep the fudge in the fridge.