Ingredients
1 teaspoon plus 3/4 cup butter, divided3 cups sugar1 can (5 ounces) evaporated milk1 jar (7 ounces) marshmallow creme1 cup semisweet chocolate chips2 tablespoons brandy1 cup white baking chips2 tablespoons creme de cacao or Kahlua (coffee liqueur)
Preparation
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat, stirring constantly; cook and stir for 4 minutes. Remove from the heat and set aside.
Divide marshmallow creme between 2 small heat-resistant bowls. Pour half the sugar mixture into each bowl. To 1 bowl, stir in semisweet chips until melted; stir in brandy. Into the remaining bowl, stir in white chips until melted; stir in creme de cacao.
Working quickly, spread chocolate mixture into prepared pan. Top with white mixture; cut through with a knife to swirl. Cool to room temperature. Chill until fudge is set completely.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
