Directions

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set
• aside. In a small heavy saucepan, combine the sugar, evaporated milk
• and butter. Cook and stir over low heat until sugar is dissolved.
• Bring to a boil; cook and stir for 4 minutes. Remove from the heat;
• stir in chips and marshmallow creme until smooth.
• Remove 1 cup and set aside. Add extract and food coloring to the
• remaining mixture; stir until blended. Pour into prepared pan. Pour
• reserved marshmallow mixture over the top; cut through mixture with
• a knife to swirl. Cover and refrigerate until set.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.
• squares. Store in an airtight container in the refrigerator. Yield:
• about 2-1/2 pounds.