1 jar (7oz) marshmallow fluff
10 Tbsp unsalted butter, softened
1 1/2 tsp vanilla extract
1 tsp peppermint extract
5 1/2 cup powdered sugar
1 pkg (16oz) chocolate Candiquik
In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended. Line a large baking sheet with parchment paper. Using about 1 Tbsp of filling, shape into a ball, then flatten it for the traditional shape. Continue until all filling is used. Cover with saran wrap and freeze for about 2 hours (or overnight). Melt chocolate Candiquik according to package directions. Using a toothpick, dip frozen peppermints into the chocolate. Tap until all the excess has dripped off and place back on the parchment paper. Repeat until all peppermints have been coated. These should be set within minutes, because you are doing them while still cold. Store at room temperature in a covered container!