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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
  
• ½ cup chopped nuts (optional)
  






Instructions



1. Butter the bottom and sides of a 13- x 9-inch pan.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.