Swirled fudge
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A creamy two-tone fudge made with marshmallow creme, with chocolate and white chocolate layers swirled together. Cut it into squares for gift tins or treat plates.
Ingredients
- 1 7 oz jar marshmallow creme
- 1 1/2 cups white sugar
- 1 5 oz can evaporated milk
- 1/4 cup butter
- 1/4 tsp salt
- 1 1/2 tsp vanilla (divided)
- 2 cups chocolate chips
- 1 cup white chocolate chips
Equipment
- saucepan
- mixing bowl
- 9×9-inch pan
Directions
- In a large saucepan over medium heat, stir together the marshmallow creme, sugar, evaporated milk, butter, and salt.
- Bring to a boil, stirring often. Once it is boiling, keep it going for 5 minutes while stirring nonstop, then take it off the heat.
- Put the chocolate chips and 1 tsp vanilla in one large bowl, and the white chocolate chips and 1/2 tsp vanilla in another.
- Stir 1 cup of the cooked mixture into the white chocolate chips.
- Pour the remainder over the chocolate chips and stir until smooth.
- Pour the chocolate fudge into a 2.2 qt (or 2 qt) baking dish.
- Stir the white chocolate fudge until smooth and pour it over the chocolate fudge.
- Swirl with a knife to make a pattern.
- Refrigerate for 2 hours.