Prep Time: 30 minutes
Total Time: 30 minutes
- 6 cups sugar
- 1 can (12 ounces) evaporated milk
- 1 cup butter
- 8 ounces cream cheese, softened
- 10 1/2 ounces miniature marshmallows
- 1 tablespoon vanilla
- 2 cups chopped white chocolate
- 1 cup milk chocolate, chopped
- 1 cup bittersweet chocolate, chopped
- 2 tablespoons baking cocoa
Bring sugar, milk, butter and cheese to boiling in 6 quart Dutch oven over medium-high heat, stirring constantly. This will take about 6-8 minutes.
While this is cooking, put the chopped white chocolate in a large bowl; put the chopped milk chocolate, chopped bittersweet chocolate, and baking cocoa in a small bowl.
Reduce heat to medium. Cook to 225 degrees, stirring occasionally. This will take about 10 minutes; make sure it reaches 225 degrees, or it may have a "grainy" consistency. Remove from heat.
Quickly stir marshmallows and vanilla into mixture. Pour 4 cups hot marshmallow mixture over chopped white chocolate in large bowl; stir to mix. Stir chocolate chips, bittersweet chocolate and cocoa into remaining marshmallow mixture in Dutch oven. Work quickly while doing this so that everything melts well. (Pour the mixture over the white chocolate and give a quick stir, and then dump the regular chocolate mixture into the Dutch oven and give a quick stir; then go back and forth between them stirring until everything is melted.)
Pour one-half of the white mixture into pan, spreading evenly. Quickly pour one-half of the chocolate mixture over top, spreading evenly. Repeat. Pull and swirl knife greased with butter through mixtures for marble design. Cool until set.
Mark score lines on candy, forming 1/2" or 1” squares. (This prevents the candy from cracking when it is completely cooled and you cut it into squares.)
Refrigerate uncovered about 3 hours or until firmly set. Cut into squares with knife greased with butter.