Hy-Vee Recipes and Ideas

Directions

1. Step1
   Coat a 1-1/2-quart loaf pan with cooking spray. Set aside.
2. Step2
   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. Step3
   Bring mixture to a boil and cook an additional 5 minutes, stirring occasionally.
4. Step4
   Meanwhile, combine 1/4 cup chips and raspberry preserves. Microwave 15 to 20 seconds, stirring until smooth. Set aside.
5. Step5
   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. Step6
   Pour fudge mixture into prepared pan. Spread prepared raspberry mixture over fudge mixture and swirl.
7. Step7
   Cool fudge in pan, at room temperature, for 3 hours. Fudge can be stored in airtight container for 10 days.