Ingredients:

  • 12 oz White Chocolate Chips
  • 1 (14 oz) can Sweetened Condensed Milk
  • 4 Tbsp Unsalted Butter, cubed
  • 1 to 2 tsp Red Food Colouring (Gel preferred)
  • 1 tsp Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 4 oz Cream Cheese, softened
  • 1/2 cup Powdered Sugar, sifted
  • 1/2 tsp Vanilla Extract (for swirl)

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring an overhang on two sides for easy removal later.
  2. In a large saucepan over low heat, combine the white chocolate chips, condensed milk, and butter. Stir constantly until the mixture is completely smooth and melted. Do not allow it to boil.
  3. Remove the pan from the heat. Stir in the cocoa powder, salt, and 1 tsp of vanilla extract until fully incorporated.
  4. Gradually add the red food colouring, stirring until a vibrant, even crimson colour is achieved.
  5. Pour the fudge base immediately into the prepared pan and spread it evenly across the bottom.
  6. In a separate bowl, beat the softened cream cheese until smooth. Gradually beat in the sifted powdered sugar and the remaining 1/2 tsp of vanilla extract until the mixture is light and creamy.
  7. Dollop spoonfuls of the cream cheese mixture randomly over the hot fudge base. Using a butter knife or skewer, gently cut through the dollops in a figure-eight motion to create a marbled swirl effect. Avoid over-mixing.
  8. Allow the fudge to cool on the counter for about 30 minutes, then cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until completely set.
  9. Once firm, use the parchment paper overhangs to lift the fudge from the pan. Peel off the paper and use a large, sharp knife (wiping between cuts) to slice into desired squares.