This is fudge that melts in your mouth, and is the perfect combination of sweet and fruity!
3 cups sugar
3/4 cup butter (1.5 sticks)
5.5 ounce can evaporated milk
12 ounces white chocolate chips
7 ounces marshmallow cream
1 teaspoon vanilla extract
1 cup raspberry preserves
(I find it necessary to have a candy thermometer.)
Cut the white chocolate chip bag open. Have the marshmallow cream, vanilla extract, and raspberry preserves measured and ready-to-go before you start.
Melt the butter over low heat in a saucepan. Then stir in the sugar and evaporated milk.
Turn the burner on high, and continue mixing these three ingredients until the thermometer reaches 236-240 degrees. Photo below is what the bubbly mixture will look like at this point.
This part all happens really fast—having a helper would be a good idea. Quickly turn off the heat and move the pan off of the burner. Stir in the white chocolate until melted. Then stir in the marshmallow cream until it is blended. Add the teaspoon of vanilla. And lastly, swirl in the raspberry preserves. Pour into a greased 9 x 13 inch pan.
Cool at room temperature and cut into squares. It might help to store in the refrigerator for easier cutting.