Sweetheart Marbled Red Velvet Fudge

Classic marshmallow fudge is transformed into a beautiful work of art in this Sweetheart Marbled Red Velvet Fudge.

Sweetheart Marbled Red Velvet Fudge

Ingredients

  • 3 (4 ounce) packages BAKER'S Semi-Sweet Chocolate, chopped
  • 3 tablespoons red food coloring
  • 2 (4 ounce) packages BAKER'S White Chocolate, chopped
  • 2 teaspoons vegetable oil
  • 3 cups sugar
  • 3/4 cup butter, softened
  • 2/3 cup evaporated milk
  • 1 (7 ounce) jar JET-PUFFED Marshmallow Creme
  • 1 teaspoon vanilla extract
  • White nonpareils, optional
  • Cooking spray

Instructions

  1. Grease a 9-inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
  2. In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

Yield: 40 servings, 2 squares each

Recipe and photo used with permission from: Kraft Kitchens