Directions: |
Directions:1.- Spray a 9 inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2 - Place semi-sweet chocolate chips and food coloring in a heat safe bowl. Set aside.
3 - Place butter in a large microwave safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with
a paper towel to prevent spattering. Cook on high for 1˝ minutes or until butter is melted.
4 - Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don't worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then
finish with another 2˝ minutes in the microwave.
5 - Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth and all ingredients are well incorporated.
6 - Immediately, transfer about ˝ of the hot white chocolate mixture to the bowl you prepared in step 2. (The white chocolate mixture will be very hot and will melt the dark chocolate chips). Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.
7 - Working quickly, with two clean medium size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan. |
This recipe for Red and White Fudge is from