Creamy Chocolate Marble Fudge

My mother-in-law gave me this calendar for Christmas and it has a recipe for every month. This months was fudge and it was oh so good.




Makes about 8 dozen candies



Ingredients

• 6 cups sugar

• 1 can (12 oz.) evaporated milk

• 1 cup (2 sticks) unsalted butter or margarine

• 1 package (8 oz.) cream cheese, softened

• 2 jars (7 oz. each) marshmallow creme or 1 package (101/2 oz.) miniature marshmallows

• 1 Tbsp. pure vanilla extract

• 2 cups white baking chips

• 1 cup milk chocolate chips

• 1 cup semisweet chocolate chips

• 2 Tbsp. unsweetened cocoa

• 1/2 cup chopped nuts (optional)



Directions

1. Line a 9” x 13” pan with aluminum foil, leaving 1 inch of foil overhanging at two opposite sides of pan.



2. In 6-quart Dutch oven over medium-high heat, heat sugar, evaporated milk, butter and cream cheese to boiling. Cook 6 to 8 minutes, stirring constantly.



3. Reduce heat to medium. Cook about 10 minutes longer, stirring occasionally, until mixture reaches 225ºF on candy thermometer. Remove from heat.



4. Quickly stir in marshmallow creme and vanilla extract. Place white baking chips in large bowl; pour 4 cups hot marshmallow mixture over chips, stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts (if using) into remaining marshmallow mixture.



5. Pour one-third of white mixture into pan, spreading evenly. Quickly pour one-third of chocolate mixture over top, spreading evenly. Repeat twice. Using knife greased with butter, swirl mixtures together to form a marbled look. Let cool. Refrigerate, uncovered, about 3 hours or until set. Cut into 8 rows by 12 rows with greased knife. Store covered in refrigerator.





Each serving: About 130 calories, 1g protein, 20g carbohydrate, 5g fat (3g saturated), 10mg cholesterol, 30mg sodium