Recipe complements of Taste of Home!! (love them) This recipe can be made with any Kool-aid flavor for any time of the year. I love black cherry, and it is the color of christmas, but anything goes with this recipe!
Black Cherry Swirl Fudge
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix (kool-aid)
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. (This hardens really fast, so you have to be super speedy for the next few steps!) Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. (Breathe, you are done with the super speedy part!)
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix (kool-aid)
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. (This hardens really fast, so you have to be super speedy for the next few steps!) Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. (Breathe, you are done with the super speedy part!)
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.
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