Make It
Step 1
Line 11 x 7-inch baking pan with foil. Set up 4 small, heat-proof bowls for quick color and transfer.
Step 2
Combine sugar, butter and heavy cream in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 5 to 6 minutes or until candy thermometer reaches 225° F.
Step 3
Remove from heat and quickly stir in morsels and marshmallows until smooth.
Step 4
Quickly transfer mixture into the small bowls, adding a dab of color to each one and leaving just a small amount in your pan to be uncolored and just plain white. All of this should be done very quickly as the fudge will set the more it cools.
Step 5
Carefully transfer each color into prepared pan, alternating colors, and swirl the colors all together while it’s still warm. Top with edible stars or sprinkles. Refrigerate for at least 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
Ingredients
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