1. Prepare the Pan:

• Line an 8×8 inch baking pan with 2 layers of tin foil, pressing it smoothly into the corners and ensuring there is an overhang on at least two opposite sides (these will be your handles later). Lightly grease the foil or spray with non-stick spray. Set aside.

2. Make the Fudge Base:

• In a large, heavy-bottomed pot or saucepan, combine the ¼ cup (1/2 stick) unsalted butter, 3 cups mini marshmallows, ½ cup granulated sugar, ½ cup heavy cream, and the contents of the 3 packets of apple cider drink mix.  
• Place the pot over medium heat. Cook, stirring frequently, until the butter and marshmallows are completely melted and the mixture is smooth. This will take about 8-10 minutes. Keep stirring to prevent scorching on the bottom.

3. Prepare the Caramel Swirl:

• While the fudge base melts (or just before it finishes), prepare the caramel. Place the ½ cup caramel bits (or unwrapped, possibly chopped squares) and the 1 ½ tablespoons heavy cream in a microwave-safe bowl.
• Microwave at 50% power in 45-second intervals, stirring well after each interval, until the caramels are completely melted and the mixture is smooth. Be careful not to overheat. Set aside briefly.

4. Add White Chocolate:

• Once the marshmallow mixture in the pot is completely melted and smooth, remove the pot from the heat.
• Immediately add the 3 cups of white chocolate chips to the hot mixture.
• Stir continuously with a spatula or spoon until the white chocolate chips are completely melted and the fudge mixture is smooth and glossy. Work relatively quickly so the residual heat melts the chips fully.

5. Pour Fudge and Add Caramel Swirl:

• Pour the finished apple cider fudge mixture into the prepared foil-lined 8×8 inch pan. Spread it into an even layer using a spatula.
• Drizzle the prepared melted caramel mixture randomly over the top of the fudge layer in the pan.
• Take a small metal spatula, the tip of a knife, or a skewer and gently drag it through the caramel and fudge layers to create decorative swirls. Don’t overmix; you want distinct swirls.

6. Chill Thoroughly:

• Place the pan in the refrigerator. Chill for at least 3 hours, or until the fudge is completely firm and set.

7. Cut and Store:

• Once the fudge is fully chilled and set, use the foil overhangs to carefully lift the entire block of fudge out of the pan onto a cutting board.
• Peel away the foil. Use a large, sharp knife to cut the fudge into small squares (about 1-inch squares are a good size, as fudge is rich). For clean cuts, wipe the knife blade with a warm, damp cloth between cuts.
• Serve the fudge immediately or store it. For best results and to prevent sticking/drying, keep the fudge stored in an airtight container, separated by layers of waxed paper or parchment paper, in the refrigerator.