1 2/3 c Sugar
2/3 c Evaporated Milk
2 tb Butter
9 Squares White Chocolate
2 c Miniature Marshmallows
3 Semisweet Chocolate Square;
Combine sugar, evaported milk and butter in a large heavy saucepan. Cook
and stir over medium heat until mixture boils vigorously. Boil 4 – 5
minutes, stirring constantly. Reduce heat to low. Add white chocolate, stir
until completely melted. Remove from heat. Add marshmallows, stir until
marshmallows melt. Pour into 9 inch foil lined quiche pan. Working quickly,
pour melted semi-sweet chocolate into small, resealable plastic bag.
Squeeze out dark chocolate on top of white fudge in a concentric sircle
patter. Beginning at centre, cull tip of knife through fudge and circles to
form a cobweb pattern. Drizzle remaining semi-sweet chocolate onto a bakign
sheet lined with waxed paper to form chocolate spiders with wriggly legs.
Chill fudge and spiders and store in refrigerator. Chilled cobweb fudge can
be lifted out of pan by holding onto foil lining. Peel off foil, place on
plate and garnish with chocolate spiders to serve.