Best Marbled Fudge Recipes

MARBLED ORANGE FUDGE

Steps:

• Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining 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 orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

MAKEOVER MARBLED ORANGE FUDGE

Steps:

• 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.

MARBLED CAPPUCCINO FUDGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

MARBLED ORANGE FUDGE

Steps:

• 1. 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

MARBLED ORANGE FUDGE

Steps:

• Using butter, coat well the inside of a 13"x9" dish.
• In heavy saucepan, combine sugar, cream & butter.
• Cook & stir over lo2 heat until sugar is dissolved.
• Turn up heat & bring to boil, then cook & stir 4 minutes.
• Remove from heat, then stir in chops & marshmallow creme until smooth.
• Measure out 1 cup of this hot mixture & set it aside.
• Add orange extract & food coloring to remaining mixture, stirring until blended.
• Pour the colored mixture into prepared dish.
• Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around.
• Cover & refrigerate until set, then cut into cubes.

MARBLED BROWNIE FUDGE PIE

Steps:

• In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Gradually add flour. Set aside. , For crust, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the flour, cocoa, vanilla and salt. Lightly grease two 9-in. pie plates. , Spread a fourth of batter in each. Pour half of filling into each, spreading almost to edges. Dollop remaining batter over filling; cut through with a knife to swirl. , Bake at 325° for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , For frosting, combine sugar and cocoa in a large saucepan. Add the milk, butter, corn syrup and salt. Bring to a boil, stirring frequently. Boil vigorously for 3 minutes, stirring occasionally. Remove from the heat. Whisk in confectioners' sugar and vanilla. Stir in nuts. Cool for 10 minutes; pour over warm pies. Spread over tops. Serve warm.

MARBLED ORANGE FUDGE

Steps:

• Line 12 x 8 x 2 pan with foil. Very, very lightly spray. In a heavy saucepan, combine the sugar, milk & butter. Cook & stir over low heat until the sugar is dissolved. Bring to a boil, cook & stir for 4 minutes. Remove from heat, stir in chips & marshmallow creme until smooth. Remove 1 cup & set aside. (Use a preheated cup or it starts to set up.) Add orange extract & food coloring to the remaining mixture. Stir until blended. Pour into prepared pan. Drop reserved mixture by tablespoons over the top. Cut through with a knife to swirl. Cover & refrigerate until set. Cut into small squares. Lift foil from pan & store.

MARBLED FUDGE

Steps:

• Line an 8-inch square baking dish with foil. Coat with vegetable oil. Melt 1 3/4 cups white chocolate chips with 3/4 cup condensed milk in a microwave-safe bowl in the microwave in 30-second intervals. Stir in 1/2 teaspoon vanilla and a pinch of salt.
• In another microwave-safe bowl, melt the remaining 3/4 cup white chocolate chips with the remaining 1/4 cup condensed milk in 30-second intervals. Stir in the remaining 1/4 teaspoon vanilla and a pinch of salt. Tint with blue gel food coloring.
• Pour the white mixture into the baking dish. Pour the blue mixture on top and swirl with a toothpick or knife. Refrigerate until set. Cut into pieces.

MARBLED ORANGE FUDGE

Steps:

• 1. Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining 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.
• 2. Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

MARBLED CHOCOLATE FUDGE

Steps:

• melt chocolate chips with condensed milk and salt in heavy saucepan over low heat.
• remove form heat stir in vanilla and chopped white baking pieces. stir just until blended.
• Line and 8-9 inch square pan with waxed paper. Spread fudge mixture evenly into pan. Chill 2 hrs or until firm. Turn fudge onto vutting board; peel off paper and cut into squares. store leftovers in fridge.

MARBLED CHOCOLATE FUDGE

Steps:

• Melt chocolate chips with milk and salt in saucepan over low heat. Remove from heat and stir in vanilla and baking pieces. Stir until blended. Line 8-9 inch square pan with wax paper. Spread fudge evenly into pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into cubes.

MAKEOVER MARBLED ORANGE FUDGE RECIPE

Steps:

• 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.

MARBLED RED VELVET FUDGE

Steps:

• Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
• Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
• In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
• Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
• Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
• Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
• Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

MARBLED RED VELVET FUDGE

Steps:

• Grease a 9x9 inch square pan with baking spray. Line the pan with parchment paper, leaving an overhang. Grease the parchment paper as well.
• In a large bowl, add the chopped semi-sweet chocolate and red food coloring. Set aside.
• Melt the white chocolate and vegetable oil in a medium microwave-safe bowl at 50% power for 30 seconds; stir. Continue to heat in 15 second intervals (at 50% power) until chocolate is completely melted and smooth. Set aside.
• In a medium saucepan, bring sugar, butter and evaporated milk to full rolling boil. Boil for 4 1/2 minutes, stirring constantly or until candy thermometer reaches 234�F.
• Pour the hot mixture over the semi-sweet chocolate and stir vigorously until mixture is smooth and red coloring is fully mixed in. Stir in the marshmallow cream and vanilla. Mix until smooth.
• Spread half of the fudge mixture into the prepared pan. Dollop tablespoons of the melted white chocolate over the fudge, using about 2/3 of the chocolate.
• Add the remaining fudge mixture to the pan and smooth the top. Dollop the remaining white chocolate over the fudge. Use a knife to gently swirl the white chocolate into the fudge. For best results, hold your knife straight up and move it in a zigzag pattern from top to bottom across the fudge mixture. Sprinkle with nonpareils, if desired.
• Place fudge in refrigerator until set. Use parchment paper to lift fudge from pan. Cut into squares and serve.

MARBLED FUDGE BARS

Steps:

• 1. Melt butter and chocolate over low heat. Beat in 1 cup sugar and 3 eggs until smooth.
• 2. Combine flour and salt. Add along with nuts and vanilla until mixture is smooth. Pour into greased 13"x9"x2" baking dish.
• Beat cream cheese with 1/2 cup sugar, egg and vanilla until smooth and creamy. Dollop over chocolate mixture in pan. Use sharp knife to make crisscross pattern. Bake @ 350 for 35-40 minutes. Cool on rack until brownies are set before cutting a lifting out of pan.

MARBLED ORANGE FUDGE

Steps:

• Grease a 13" x 9" x 2" pan with the 1 1/2 tsp.butter.
• In a heavy saucepan, combine the sugar, cream and remaining 3/4 cup butter.
• Cook & stir over low heat until sugar is dissolved.
• Bring to a boil; cook and stir for 4 minutes. Remove from heat;
• Stir in chips & marshmallow creme.Stir until smooth.
• Remove 1 cup of mixture and set aside.
• Add orange extract and food colorings, to remaining mixture; stir until blended.
• Pour orange mixture into prepared pan.
• Drop the reserved 1 cup marshmallow mixture by Tablespoons over top of orange.
• Cut through mixture with a knife to swirl
• Cover & refrigerate until set.Cut into squares. Overnight is best! Yields 2 1/2 lbs.