Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Line an 8-inch-square baking pan with foil, extending the foil over edges of pan. Butter foil; set pan aside.
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.
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 vanilla into mixture in bowl; set aside.
For the dark chocolate layer, add 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 in the prepared pan.
Gently spoon the white chocolate mixture in bowl over the dark chocolate mixture; spread fudge evenly to edges of pan. Marble in the reserved dark chocolate mixture. Cool for 15 minutes. If desired, sprinkle with additional finely chopped dark chocolate.
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.