Marbled Peppermint Fudge is the smoothest, creamiest fudge you will ever eat--no grainy sugar crystals here. I do not care for a strong mint flavor, so I made this recipe with a hint of mint.
To a large bowl add the chocolate chips, 11 tablespoons of butter, pecans, vanilla and 5 ounces marshmallow creme.
To a medium bowl add the white chocolate chips, 5 tablespoons of butter, peppermint extract and 2 ounces marshmallow creme.
In a large pan, heat sugar and evaporated milk, bringing to a full rolling boil while stirring constantly.
Boil 9 minutes over low heat, stirring constantly.
Pour about 2/3 of the mixture in the large bowl of ingredients.
Stir well until the chocolate and butter have melted.
Pour 2/3 of the chocolate mixture in a sprayed 9 x 13 baking dish.
Pour the rest of the sugar/milk mixture into the medium bowl of ingredients.
Stir well until the white chocolate and butter have melted.
Pour on top of the chocolate chip layer in the baking dish, carefully leveling out.
If the remaining chocolate chip mixture in the bowl has thickened up, you may need to put it in the microwave for 30-40 seconds to soften.
Dollop on the remaining chocolate chip mixture onto the white chocolate chip layer.
Carefully level off.
Sprinkle the top with the chopped Ande's mints.
Carefully press down the mints into the chocolate.
Refrigerate until firm enough to slice with a sharp knife.