Busters Recipes

Chocolate Cherry Swirled Fudge

2-1/2 cups sugar
1/2 cup margarine or butter
5 oz. can (2/3 cup) evaporated milk
7 oz. jar (2 cups) marshmallow creme
6 oz. pkg. (1 cup) semi-sweet chocolate chips
1/3 cup slivered almonds
10 oz. pkg. almond bark or vanilla-flavored candy coating, cut into pieces
1/2 cup chopped Pillsbury Glace (candied) red cherries (from 16 oz. pkg.)
1/4 tsp. almond extract
6 drops red food color

Line 13x9" pan with foil so that foil extends over sides of pan; butter
foil. In medium saucepan, combine sugar, margarine and milk. Bring to a boil
over medium heat, stirring constantly. Continue boiling 3 minutes over medium
heat, stirring constantly. Remove from heat. Add marshmallow creme; blend
well. Spoon half of mixture into small bowl. Add chocolate chips to mixture
in bowl; stir until smooth. Stir in almonds. Add almond bark to mixture in
saucepan; blend until smooth. Stir in cherries, almond extract and food
color. Pour chocolate mixture evenly into foil-lined pan. Spoon cherry mixture
evenly over top. Pull knife through layers while gently turning and lifting
to marble. Refrigerate until firm. Remove fudge form pan by lifting foil;
remove foil from fudge. Using large knife; cut into squares. Store in
refrigerator. Makes 48 squares (about 3 lbs.)