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- 2 cups sugar
- 1 cup evaporated milk
- 1/4 teaspoon salt
- 1 12 ounce package white baking pieces
- 1 7 ounce jar marshmallow creme
- 2 1/2 teaspoons vanilla
- 4 ounces dark chocolate, chopped (3/4 cup)
- Finely chopped dark chocolate (optional)
1. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
2. Butter the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, evaporated milk, and salt. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking for 10 minutes, stirring occasionally.
3. Remove saucepan from heat. Add white baking pieces and marshmallow creme. Beat mixture vigorously with a clean wooden spoon for 1 to 2 minutes or until mixture starts to thicken. Pour half of the mixture (about 2 cups) into a bowl. For the white chocolate layer, stir 2 teaspoons of the vanilla into mixture in bowl; set aside.
4. For the dark chocolate layer, add the 4 ounces chopped dark chocolate and the remaining 1/2 teaspoon vanilla into mixture in saucepan; stir until chocolate melts and mixture is smooth. Remove 1/3 cup of the dark chocolate mixture; set aside. Immediately spread remaining dark chocolate mixture evenly into the prepared pan.
5. Gently spoon the white chocolate mixture over the dark chocolate mixture; spread fudge evenly to edges of pan. Swirl in the reserved dark chocolate mixture. Cool for 15 minutes. If desired, sprinkle with additional finely chopped dark chocolate.
6. Cover; chill for 2 to 3 hours or until firm. When fudge is firm, using the edges of the foil, lift fudge out of pan. Cut fudge into squares.
- Layer fudge between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or in the refrigerator for up to 1 month.
- cal. (kcal) 80,
- Fat, total (g) 3,
- chol. (mg) 2,
- sat. fat (g) 2,
- carb. (g) 13,
- Monosaturated fat (g) 1,
- sugar (g) 12,
- pro. (g) 1,
- Riboflavin (mg) 0,
- sodium (mg) 22,
- Potassium (mg) 40,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet