Christmas: Creamy Chocolate Marble Fudge
Source of Recipe
From "Betty Crocker Christmas Cookbook"
List of Ingredients
- 6 cups sugar
- 1 (12-ounce) can evaporated milk
- 1 cup (2 sticks) butter or margarine
- 1 (8-ounce) package cream cheese, softened
- 2 (7-ounce) jars marshmallow creme
- 1 Tbsp vanilla
- 2 cups (12 ounces) white vanilla baking chips
- 1 cup (6 ounces) milk-chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 2 Tbsp unsweetened baking cocoa
- � cup chopped nuts (optional)
Instructions
- Butter the bottom and sides of a 13- x 9-inch pan.
- In a 6-quart Dutch oven, heat the 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 more, stirring occasionally. The mixture should read 225� F on a candy thermometer; cook until it does.
- Remove from heat and quickly stir in the marshmallow creme and the vanilla. Set the white baking chips in a bowl and pour 4 cups of the hot marshmallow mixture over them, stirring to melt and mix. Stir the milk-chocolate chips, semisweet chips, cocoa and nuts (if using) into the remaining marshmallow mixture. You now have one vanilla mixture and one chocolate.
- Pour one-third of the white mixture into the prepared pan, spreading evenly. Quickly pour one-third of the chocolate mixture over the top, spreading evenly. Repeat twice. Butter the blade of a table knife and swirl it through the fudge for a marbled effect. Cool until set.
- Refrigerate, uncovered, about 3 hours or until set.
Grease a knife with butter and cut the fudge into 96 pieces (12 rows by 8 rows). Store, covered, in the refrigerator.
Makes 8 dozen candies.
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