WHITE CHOCOLATE RASPBERRY FUDGE RECIPES RECIPES

Steps:

• 1. Coat a 1-1/2-quart loaf pan with cooking spray. Set aside.
• 2. Combine marshmallows, sugar, cream, butter and salt in a medium saucepan. Cook over medium heat, stirring, until butter and marshmallows are almost melted, about 5 to 6 minutes.
• 3. Bring mixture to a boil and cook an additional 5 minutes, stirring occasionally.
• 4. Meanwhile, combine 1/4 cup chips and raspberry preserves. Microwave 15 to 20 seconds, stirring until smooth. Set aside.
• 5. Remove marshmallow mixture from heat and add remaining 1-1/2 cups chips and vanilla to saucepan. Stir until chocolate is melted and combined.
• 6. Pour fudge mixture into prepared pan. Spread prepared raspberry mixture over fudge mixture and swirl.
• 7. Cool fudge in pan, at room temperature, for 3 hours. Fudge can be stored in airtight container for 10 days.

Steps:

• Line an 8-inch square baking dish with parchment paper. Set aside. In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat. Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring). Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl. Pour boiling butter mixture over morsels. Turn electric mixer on medium and combine until white chocolate is melted and smooth. At this point you can either pour this mixture into your prepared pan. Top with the raspberry preserves and swirl it in with a knife, working quickly. Or you can pour all but about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry preserves and combine quickly, pour over fudge in pan. Refrigerate for 3 hours. Cut into bites and serve. Store in an airtight container in refrigerator up to two weeks.