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
Grease a 9-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.
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
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.