A flavorful indulgence and easy to make. Not just for the holidays…Eat Fudge All Year!
1 (11 oz) bag white chocolate chips
1 (7 oz) jar marshmallow cream
1 tsp vanilla
3/4 cup butter
3/4 cup heavy cream
2 cups sugar
pinch salt
1/2 cup raspberry jam
Line an 8″x8″ square pan with parchment paper, set aside. Place white chocolate chips, marshmallow cream, and vanilla in a large heat-proof bowl, set aside. In a saucepan over medium high heat, combine butter, cream, sugar, and salt. Bring to rolling boil while stirring constantly. Boil for a full 4 minutes, while continuing to stir. Pour boiling mixture over chips and marshmallow cream in the large bowl. With electric mixer, mix until chips have melted and mixture is smooth. Pour into parchment prepared pan and spread evenly. Working quickly, spoon raspberry preserves over top of fudge and swirl with a knife to marble. Refrigerate for at least 3 hours to set up. Cut into small squares to serve. Recipe from shugarysweets.com.
One Year Ago: Cinnamon Breakfast Biscuits 
Two Years Ago: Chocolate Red Velvet Cupcakes 
Three Years Ago: Cream Cheese Onion Rolls 
Four Years Ago: Cherry Apple Pie 
