This recipe for marble fudge has been kicked around in my family for years, but I am not entirely sure where it originated.
I remember my grandfather making it every Christmas season for years.
Every time he and my grandmother volunteered at Christmastime, he would take some of this fudge to share with other volunteers.
It seems like not one single Christmas went by that this recipe was not used.
- 1 cup sugar
- 1 cup light Karo syrup
- 1 cup peanut butter or marshmallow fluff
- three 12-ounce bags baking chips — any combination will work, including milk, dark, white or semi-sweet chocolate; peanut butter; butterscotch; mint; cherry; or salted caramel
- Graham crackers or Oreos
Spray a 9- by 13-inch pan with Pam cooking spray and cover it with crumbled graham crackers (or Oreos) to 1/8 to 1/4 inch thick.
Boil sugar and Karo syrup together until it is at a rolling boil. Stir the mixture constantly to prevent it from burning.
Once the mixture is at a boil, remove the pan from heat and add peanut butter or marshmallow fluff.
Return to heat and stir constantly until boiling. Watch diligently to ensure it does not burn.
Pour the mixture over the cookie base. Pour chips over the top and use a spatula or spoon to pull the mixture over until all of the chips have melted, leaving a marbled effect.
Refrigerate the fudge until cool. Cut it into small squares.
Marble fudge variations
Some marble fudge mixtures my family has used in the past include:
- peanut butter with dark chocolate, peanut butter and semi-sweet chocolate chips;
- marshmallow fluff with dark chocolate and cherry chips;
- peanut butter with milk chocolate, butterscotch and peanut butter chips;
- marshmallow fluff with white chocolate and mint chips.