White Chocolate Raspberry Swirled Fudge

Creamy White Chocolate Fudge with a Raspberry swirl. Thank you Shugary Sweets

 

2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
3/4 cup heavy cream
1 teaspoon pure vanilla extract
11 ounces white chocolate chips, 1 bag
1 jar marshmallow cream, 7 ounces
1/2 cup raspberry jam

• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
• Bring to a rolling boil while stirring constantly.
• Set timer and boil for a full FOUR minutes (keep stirring).
• Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
• Pour boiling butter mixture over morsels.
• Turn electric mixer on medium and combine until white chocolate is melted and smooth.
• At this point you can either pour this mixture into your prepared pan. 
• Top with the raspberry preserves and swirl it in with a knife, working quickly.
• Or you can pour all but about 1 cup of fudge into the pan. 
• To the remaining fudge, add the raspberry preserves and combine quickly 
• Pour over fudge in pan.
• Refrigerate for 3 hours.
• Cut into bites and serve.
• Store in an airtight container in refrigerator up to two weeks.