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Easy Swirled Fudge

Photo: Jennifer Davick; Styling: Buffy Hargett
Prep time 15 mins
Stand time 3 mins
Chill time 2 hrs
Yield Makes about 1 3/4 lb.
A very thin crust forms over the surface of the fudge while you microwave the white chocolate mixture. Don't be alarmed—once you swirl the two together, it will become smooth again.


  • Parchment paper
  • 1/2 cup butter
  • 1 (16-oz.) package powdered sugar, sifted
  • 1/2 cup unsweetened cocoa
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 (4-oz.) white chocolate baking bar, chopped
  • 2 tablespoons whipping cream

How to Make It

  1. Line bottom and sides of an 8-inch square pan with parchment paper, allowing 2 to 3 inches to extend over sides.

  2. Microwave butter in a large microwave-safe glass bowl at HIGH for 30-second intervals until melted. Gently stir in powdered sugar and next 3 ingredients. (Mixture will be lumpy.) Microwave 30 seconds; add vanilla.

  3. Beat mixture at medium-low speed with an electric mixer until well blended and smooth. Pour into prepared pan, spreading to edges of pan.

  4. Microwave white chocolate and whipping cream in a small microwave-safe glass bowl at HIGH until white chocolate is melted (about 30 seconds to 1 minute), stirring at 30-second intervals. Stir until mixture is smooth. Let stand 1 to 3 minutes or until slightly thickened. Spoon mixture over fudge in pan, swirling with a paring knife. Cover and chill until firm (about 2 hours).

  5. Note: We tested in an 1,100-watt and a 1,250-watt microwave oven. Cook times will vary depending on your microwave wattage; be sure to follow the descriptions in the recipe for best results.