Creamy Chocolate Marble Fudge

By carvalhohm

Ingredients

• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 6 cups sugar
• 1 can (12 oz) evaporated milk
• 1 cup butter or margarine
• 1 package (8 oz) cream cheese, softened
• 2 jars (7 oz each) marshmallow creme or 1 bag (10.5 oz) miniature marshmallows
• 3 teaspoons vanilla
• 1 cup milk chocolate chips (6 oz)
• 1 cup semisweet chocolate chips (6 oz)
• 2 tablespoons unsweetened baking cocoa
• 1/2 cup chopped nuts, if desired

Details

Servings 96
Preparation time 40mins
Cooking time 220mins
Adapted from bettycrocker.com

Preparation

Step 1

Grease bottom and sides of 13x9-inch pan with butter or line with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, place white chips; set aside.

In 6-quart Dutch oven, heat sugar, milk, butter and cream cheese to boiling over medium-high heat. Cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225°F on candy thermometer; remove from heat. Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white chips in bowl; stir to mix. Into remaining marshmallow mixture, stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts.

Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat layers twice. Swirl knife greased with butter through mixtures for marbled design. Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

1 Candy Calories130 ( Calories from Fat45), Total Fat5g (Saturated Fat3g, ), Cholesterol10mg Sodium30mg Total Carbohydrate20g (Dietary Fiber0g ), Protein1g