Black and White Fudge

2 cups sugar

1 cup evaporated milk

1/4 tsp salt

1 package white baking pieces (12 oz)

1 jar marshmallow creme (7 oz)

2 1/2 tsp vanilla

3/4 cup dark chocolate, chopped 

In a 8x8 baking pan line with foil, extending the foil over edges of pan and butter the foil.

Butter the sides of a 3-quart saucepan. Toss in the sugar, evaporated milk, and salt. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and continue cooking for 10 minutes, stirring occasionally. Remove pan from the stove and toss in white baking pieces and marshmallow creme. Beat mixture consistently until mixture starts to thicken. Pour 2 cup or half of the hot mixture into a bowl and stir 2 teaspoons of the vanilla into mixture in bowl.  This will be for the white chocolate layer. 

Now in a sauce pan toss in the 4 ounces chopped dark chocolate and the remaining 1/2 teaspoon vanilla into mixture. Stir this until the chocolate melts and mixture is smooth. Remove 1/3 cup of the dark chocolate mixture. Pout the remaining dark chocolate mixture evenly into the 8x8 buttered pan.

Spoon the white chocolate mixture over the dark chocolate mixture and spread evenly to edges of pan. Finally, Swirl in the 1/3 cup dark chocolate mixture. Cool for 15 minutes. 

Note: You can sprinkle with finely chopped dark chocolate on the top.

Cover with foil and chill for 2 to 3 hours or until firm. When fudge is firm, using the edges of the foil, lift fudge out of pan. Cut fudge into squares.