Coat 9 inch pan with spray. Line pan with parchment paper in both directions, leaving 2 inches overhang. Spray parchment. Place choclate in bowl. In food processorm pulse candies until chopped. In saucepan, cobmine candies, cream, marshmellows, butter, sugar, and salt over medium-high heat. Whisk until smooth, 5 minutes.
Pour mix through strainer into bowl with chocolate. Let stand 1 minute then stir until smooth. Pour into baking pan and refrigerate until set; 3 hours. Cut fudge into squares; press half a candy into each square.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 36|
|Calories from Fat: 52 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.6mg||2 %|
|Sodium 29.3mg||1 %|
|Potassium 50.7mg||1 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 35.1g|
|Protein 1g||1 %|
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Calories per serving: 188
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