Cobweb Fudge

Name: Cobweb Fudge
Yield: 0
Ingredients: 1 2/3 cups (400 mL) granulated sugar; 2/3 cup (150 mL) Carnation® Evaporated Milk Evaporated Milk; 2 tbsp (30 mL) butter; 9 oz (270 g) white chocolate, coarsely chopped; 2 cups (500 mL) miniature marshmallows; 1/2 cup (125 mL) chopped, toasted walnuts (optional); 3 oz (90 g) semisweet chocolate, melted

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

1 2/3 cups (400 mL) granulated sugar
2/3 cup (150 mL) Carnation^® Evaporated Milk
2 tbsp (30 mL) butter
9 oz (270 g) white chocolate, coarsely chopped
2 cups (500 mL) miniature marshmallows
1/2 cup (125 mL) chopped, toasted walnuts (optional)
3 oz (90 g) semisweet chocolate, melted

Evaporated Milk

Directions

Step 1:

Line 9-inch (23 cm) pie dish with foil and baking sheet with waxed paper; set aside.

Step 2:

Combine sugar, evaporated milk and butter in large saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Reduce heat to low. Stir in white chocolate until completely melted; remove from heat. Stir in marshmallows until melted; stir in walnuts (if desired). Pour into prepared pan.

Step 3:

Working quickly, pour semisweet chocolate into small plastic bag; snip small hole in corner. Squeeze dark chocolate in concentric circles on top. Beginning at centre, pull tip of knife through fudge and circles to form cobweb pattern.

Step 4:

Drizzle remaining semisweet chocolate onto prepared baking sheet to form spiders with wriggly legs. Chill fudge and spiders in refrigerator. To serve, hold foil to lift fudge from pan; peel off foil. Place fudge on plate; garnish with spiders.