Line a 9-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow creme with white chocolate morsels (not melted). Set aside.
In a large saucepan, combine butter, sugar, heavy cream and salt. Bring to a boil over medium high heat, stirring constantly. Continue boiling for 5 minutes.
Remove from heat. Whisk in the pink lemonade packet. Pour hot mixtures into mixing bowl. Using an electric mixer (or stand mixer) whisk the ingredients together until creamy and chocolate is melted, about one minute.
Pour mixture into prepared baking dish. Allow to set about 3 hours, at room temperature.
When ready, remove fudge from pan with the parchment paper. Trim the edges and cut fudge into inch pieces (64 total pieces). Melt white chocolate wafers according to package directions.
Drizzle white chocolate over fudge pieces and sprinkle immediately with sparkling sugar. Keep in airtight container until ready to enjoy.
Notes
Store this fudge in an airtight container the refrigerator for 1 -2 weeks.
Add the melted butter mixture to the bowl with the chocolate and marshmallow cream right away. The warm cream and butter help melt the chocolate to give the fudge a smooth, velvety consistency.
For best freshness, store the fudge in a block. Cut into pieces just before serving.
Love fun fudge? Be sure to try our lemon meringue fudge too.