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Begin by lining an 8×8 inch baking dish with tinfoil. Make sure the foil extends over the edges. This technique allows for easy removal and cutting.
In a large saucepan, melt ¼ cup of unsalted butter over medium heat. As it begins to foam, add 3 cups of mini marshmallows and stir until smooth.
Gradually incorporate ½ cup of granulated sugar and ½ cup of heavy cream into the mixture, whisking constantly until all components blend seamlessly, each contributing to a rich, thick texture.
Pour in 3 packets of apple cider drink mix, enhancing the aroma and infusing a tangy twist. Stir continuously to prevent any lumps.
Once blended, remove the saucepan from heat and slowly fold in 3 cups of white chocolate chips. Mix until they melt completely, resulting in a glossy, fragrant mixture.
In a microwave-safe bowl, combine ½ cup of caramel bits with 1 ½ tbsp heavy cream. Heat on 50% power in 30-second intervals, stirring between each to achieve a smooth, creamy consistency.
Pour your fudge base into the prepared pan. Uniformly drizzle the melted caramel over the top. Utilize a knife to gently swirl, creating intricate patterns.
Place the pan into the refrigerator for at least 3 hours to let the fudge set. Once firm, lift using the foil, cut into squares, and store in an airtight container for freshness.