Ingredients
3 c. mini marshmallows
2 c. sugar
1 c. heavy cream
6 tbsp. butter
pinch of kosher salt
3 c. semisweet chocolate chips
1 1/2 tsp. pure vanilla extract
1/2 c. white chocolate chips, melted
Preparation
Step 1Line an 8” pan with parchment paper and coat evenly with cooking spray, then set aside. Step 2In a medium saucepan over medium heat, combine marshmallows, sugar, heavy cream, butter, and salt. Cook, stirring often, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil and cook, stirring occasionally, for 5 minutes. Remove from heat. Step 3Add chocolate chips and vanilla and stir until the chocolate has melted, then pour hot fudge into prepared pan. Immediately drizzle white chocolate all over and swirl the mixtures together with a toothpick. Step 4Let fudge cool to room temperature, then refrigerate in pan until set, about 3 hours.Step 5Slice into squares and serve.
