White Chocolate Swirled Fudge
1/2 cup butter
3/4 cup evaporated milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 (12 ounce) package (2 cups) white baking chips*
2 cups miniature marshmallows
1 teaspoon vanilla extract
1 cup milk chocolate chips
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.
In a heavy 3 quart saucepan, combine butter and evaporated milk. Cook over medium heat, stirring occasionally, until butter is melted (2 to 5 minutes). Add sugar and salt. Continue cooking, stirring constantly, until mixture comes to a full rolling boil and candy thermometer reaches 228°F (6 to 10 minutes). Continue cooking, stirring constantly, 3 minutes. Remove from heat.
Stir in white baking chips, marshmallows and vanilla. Beat, by hand, until smooth and thick (1 to 2 minutes). Using a knife, swirl in chocolate chips to create marbled effect. Pour mixture into prepared baking pan.
Refrigerate at least 2 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
*Substitute 12 ounces white chocolate, chopped.
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