Mint Dark Chocolate Fudge

Dark Chocolate Layer:

1 7oz Jar Marshmallow Creme
1 1/2 C Sugar
2/3 C Evaporated Milk
1/4 C Butter
1/4 t Salt
2 C Semi Sweet Morsels
1 C Milk Chocolate Morsels
1 1/2 t Vanilla

Mint Layer:

3/4 C Butter
3 C Sugar
3/4 C Heavy Cream
2 C White Chocolate Morsels
1 7oz Jar Marshmallow Creme
1 T Mint Extract
7-8 Drops Green Food Color

Line a 13 X 9 baking pan with aluminum foil. Rub with butter or spray with nonstick cooking spray.

Bottom layer:  In a 3 quart saucepan combine marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a full rolling boil on medium heat, stirring constantly. Boil stirring constantly for EXACTLY 5 minutes. Remove from heat. Stir in morsels and vanilla and stir until completely smooth. Poor into pan. Allow to cool for 1 hour on counter or 30 minutes in refrigerator.

Top Layer: In a 3 quart saucepan combine marshmallow creme, sugar, heavy cream, and butter. Bring to a full rolling boil on medium heat, stirring constantly. Boil stirring constantly for EXACTLY 5 minutes. Remove from heat. Stir in morsels, mint extract, and food color and stir until completely smooth. Poor on top of cooled chocolate layer. Allow to cool 2 hours in refrigerator before cutting.

Orange Vanilla Swirl Fudge

A decadent fudge for those white chocolate lovers.

• 1-1/2 teaspoons plus 3/4 cup butter, divided
• 3 C sugar
• 3/4 C heavy whipping cream
• 1 package white baking chips (10 to 12 ounces)
• 1 jar (7 ounces) marshmallow creme
• 1 T orange extract
• 12 drops yellow food coloring
• 5 drops red food coloring
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Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.

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• In a large heavy saucepan, combine the sugar, cream,  remaining butter, and marshmallow creme. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in chips until smooth.
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• Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set, about 2 hours. Cut into squares.