Ingredients
Equipment
Method
- Step 1: Grab a nice big mixing bowl. You'll want some room to work.
- Step 2: Add the whole container of marshmallow fluff and the thawed Cool Whip to the bowl.
- Step 3: Gently blend them together. Use a spatula to fold and stir until it's super smooth and totally combined. A hand mixer on the lowest speed can also be used briefly, but be careful not to overmix!
- Step 4: Once smooth, gently fold in your crushed candies using a spatula until they are spread throughout the mixture. Just mix until distributed, don't beat it.
- Step 5: Line a small tray (like an 8x8 or loaf pan) with parchment paper, or use silicone molds. Pour the mixture in and spread evenly. If making balls later, the mixture can be shaped now or after partial chilling.
- Step 6: Cover the tray or molds (plastic wrap works great) and pop it in the fridge for at least 1 hour. For faster results, chill in the freezer for about 20-30 minutes until firm enough to handle or slice. The chill time is essential for the right candy consistency.
- Step 7: Once firm, if using a tray, lift the mixture out using the parchment paper and cut it into small squares or rectangles. If making balls, roll the firm mixture into 1-inch balls using clean hands or a small cookie scoop.
- Step 8: Arrange the candies on a serving platter. Keep them chilled in the fridge until serving.
Notes
Tips: Chill time is non-negotiable (at least 1 hr fridge or 20-30 min freezer). Don't overmix the Cool Whip and fluff, or when folding in candies. Ensure Cool Whip is thawed but cold. Lining the tray with parchment makes cleanup and cutting easy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 weeks; thaw slightly before serving (10-15 minutes at room temp) to restore texture.