2 cups marshmallows
1 cup sugar
1/2 cup heavy cream
3 tablespoon of butter
1/2 teaspoon salt
1 3/4 cups white chocolate chips
or white chocolate in pieces
2 heaping tablespoon raspberry preserve
1/2 tasp vanilla extract
Line a loaf pan with nontisck foil.
Combine marshamallows, sugar, cream,butter and salt in a pot to medium heat.
Cook stirring until butter and marshmallows are melted.
Continue cooking 5 minutes stirrigin occasionally.
Combine 1/4 cup white chocolate chips and raspberry preseves in a microwaveable bowl.
Microwave 20 seconds.
Stir the chocolate mixture until smooth.
Back to the fudge Stir the remaining white chocolate chips and vanilla into the marshamallows mixture until melted.
Pour the mixture into the loaf pan.
Drop tablespoon of the raspberry mixture on top of the fudge and swirl in with a toohpick.
Let the fudge chill in fridge for about 3 to 4 hours until set.
Cut and serve.
Note: Use a good white chocolate especially to cook.