Lemon and White Chocolate Spring Fantasy Fudge Recipe

Ingredients

3 cups sugar
3/4 cup butter
2/3 cup half and half*
12 ounces white chocolate chips**
1 - 7-ounce jar marshmallow creme***
zest of 1 large lemon, finely grated
1-2 drops food coloring per bowl, I used two drops for each bowl - one bowl I used a drop each of blue and green to create turquoise and in the other bowl I used a drop of yellow and a drop of green to create a spring green color
jimmies, sprinkles, nonpareils, etc., your choice of colors. I used spring colors, but you could adapt this to any season.

Preparation

Step 1

Line 9-inch square pan with foil, with ends of foil extending over 2 of the sides. Spray foil and sides of pan with cooking spray and rub to cover evenly with a paper towel. Set aside. Also spray a small thin-bladed knife with cooking spray (a butter knife works well for this). Set aside.
Combine sugar, butter and half and half in a sauce pan (at least 3 quart-size) over medium heat until mixture comes to a full rolling boil, stirring constantly (don't mistake bubbling at the edges for a full boil). Once it comes to a full boil, cook for exactly 4 minutes, stirring constantly. Remove from heat. Add white chocolate chips and marshmallow creme. Stir again until smooth and well mixed (this will take several minutes - sometimes it seems like all the lumps of marshmallow creme and the little chips will never be melted, but don't give up.)
Remove a scant ¼ of the mixture to a small microwave-safe bowl. Repeat another scant ¼ to another microwave safe bowl. Add one or two drops of food color (your choice of colors) to each small bowl (I used two drops - one bowl I used a drop each of blue and green to create turquoise and in the other bowl I used a drop of yellow and a drop of green to create a spring green color). Leave the larger amount in the sauce pan white. Work very quickly to stir the small bowls until color is well mixed. Adjust color with more food coloring as desired.
Pour approximately half of mixture into prepared pan. Tilt pan to pretty much cover the bottom. Add about half of each of the colored mixture in random spoonfuls over the surface. Add the rest of the white fudge batter. Don't worry if it doesn't completely cover the colored areas. Now add the rest of the colored batter, again in random spoonfuls. Try to leave areas of white showing. If any of batters start to thicken you can pop them in the microwave for 10-15 seconds to loosen them up (the reason for the microwave-safe bowls).
Using the thin edge of the prepared knife, run it back and forth a few times through fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will run together into one overall color.
Quickly sprinkle the top with jimmies, sprinkles, nonpareils, etc. I like to sprinkle them in little clusters, sort of like flowers would grow, rather than an even sprinkle all over the surface.
Cool completely and then cut into squares.**** I find it cuts better if I don't refrigerate it, just let it cool for a few hours at room temperature. Use the foil handles to lift fudge from pan before cutting into squares.

Notes
*If you live outside the U.S., you may not be familiar with half and half. It's a convenience product frequently used in coffee here in the States. It's simply half milk and half cream.
** Love the white chocolate chips from Trader Jo's. They're not always available in the TJ's stores but you can always find them on Amazon.
*** Marshmallow creme is a light, creamy marshmallow mixture that's sold in jars. If you can't find it, you can make your own. Try this version from AllRecipes.
**** I like to use a long, sharp knife to cut my fudge. I dip it in hot water and wipe it dry with a paper towel between cuts.
The recipe will yield 64 1-inch squares though I like to cut them a bit larger.