Cobweb Fudge

Ingredients

• 1 2/3 cups superfine sugar
• 2/3 cup regular evaporated milk
• 2 tablespoons butter
• 9 ounces white chocolate, coarsely chopped
• 2 cups miniature marshmallows
• 1/2 cup walnuts, toasted and chopped
• 3 ounces semisweet chocolate, melted

Directions

1. 1

   Line a 9" pie dish with foil and a baking sheet with waxed paper, set aside.

2. 2

   Combine sugar, evaporated milk and butter in a large saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil 4-5 minutes or until mixture starts to thicken. Reduce heat to low. Stir in white chocolate until completely melted. Stir in walnuts. Pour into prepared pan.

3. 3

   Working quickly, pour semisweet chocolate into a ziplok sandwich or snack bag. Snip a little hole in one bottom corner of bag.

4. 4

   Squeeze melted chocolate from the bag in concentric circles on top of white fudge mixture in round pan. Beginning at the centre, pull pointed tip of a steak knife through both layers of white fudge and brown chocolate circles, to form a cobweb pattern.

5. 5

   Drizzle remaining semisweet chocolate onto waxed-paper-covered baking sheet to form spiders with wriggly legs. Chill fudge and spiders separately in refrigerator.

6. 6

   To serve, hold foil to lift fudge from pan; peel off foil. Place fudge on plate, garnish with spiders. To serve, cut in thin wedges as you would with a pie.