Marbled Red Velvet Fudge
Ingredients:
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
- 3 Tbsp. red food coloring
- 2 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
- 2 tsp. vegetable oil
- 3 cups sugar 3/4 cup butter, softened
- 2/3 cup evaporated milk
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 tsp. vanilla
- White nonpareils
- optional cooking spray
Directions:
- Grease a 9x9 inch square pan with baking spray.
- Line the pan with parchment paper, leaving an overhang. Grease the
parchment paper as well.
- In a large bowl, add the chopped semi-sweet
chocolate and red food coloring. Set aside.
-
Melt the white chocolate and
vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds;
stir. Continue to heat in 15 second intervals (at 50% power) until chocolate
is completely melted and smooth. Set aside.
- In a medium saucepan, bring sugar, butter and evaporated milk to full
rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy
thermometer reaches 234 degrees F.
- Pour the hot mixture over the semi-sweet chocolate and stir vigorously
until mixture is smooth and red coloring is fully mixed in. Stir in the
marshmallow cream and vanilla. Mix until smooth.
-
Spread half of the fudge
mixture into the prepared pan. Dollop tablespoons of the melted white
chocolate over the fudge, using about 2/3 of the chocolate.
-
Add the
remaining fudge mixture to the pan and smooth the top. Dollop the remaining
white chocolate over the fudge. Use a knife to gently swirl the white
chocolate into the fudge. For best results, hold your knife straight up and
move it in a zigzag pattern from top to bottom across the fudge mixture.
Sprinkle with nonpareils, if desired.
-
Place fudge in refrigerator until
set. Use parchment paper to lift fudge from pan. Cut into squares and serve.
Total Time:
25 Min(s)
20 Min(s) Prep
5 Min(s) Cook
Servings:
40 Servings
Recipe and photo courtesy of Courtesy of Kraft Recipes
. Used with
permission.
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