Triple-Chocolate Fudge

This is another fudge great for gift giving or an exchange.  It's creamy and smooth, with a balanced sweetness.  It does have a lot of steps, but each one is simple to do.  Make sure all your prep is done before you start cooking.  This will help prevent graininess from overcooking. As with all fudge, do not make this if it's raining or overly humid.

 
Here's what you'll need:
6 c sugar
1 can evaporated milk
2 sticks butter
1 8-oz tub mascarpone cheese
1 13-oz jar marshmallow cream
1 TBSP vanilla
2 c vanilla milk chips
1 c milk chocolate chips
1 c special dark chips
2 TBSP cocoa powder

Line a 9x13 pan with foil or parchment.  Spray with cooking spray.  Set aside.

Put white milk chips in large bowl.  Set aside.

Combine milk chips, special dark chips and cocoa powder in large bowl.  Set aside.

Heat sugar, milk, butter and cheese to boiling in a 6-quart pot over medium-high heat (6-8 min) stirring constantly.  Reduce heat to medium.  Cook for 10 minutes, stirring occasionally.  Remove from heat.

Quickly stir in marshmallow cream and vanilla.

Pour 4 cups of this mixture over the vanilla milk chips; stir to mix.

Stir the milk and dark chocolates and the cocoa powder into the remaining marshmallow mixture in pot.  Stir, quickly, until mixed well.

Pour one-third of the white mixture into the prepared pan, spreading evenly.

Quickly pour over one-third of the chocolate mixture, evenly, over the top.

Repeat two more times.  Pull a knife through the top to create a marbled design.

Cool, at room temp, until set.  Refrigerate 3 hours or more before cutting into 1 1/2-inch squares.  Makes 96 pieces (about 6 lbs.).

Enjoy!