2 c marshmallows
1 c sugar
1/2 c heavy or whipping cream
3 tsp butter
1/2 tsp salt
1 3/4 c white chocolate chips
2 tbs seedless raspberry preserves
1/2 tsp vanilla extract

2 c marshmallows 1 c sugar 1/2 c heavy or whipping cream 3 tsp butter 1/2 tsp salt 1 3/4 c white chocolate chips 2 tbs seedless raspberry preserves 1/2 tsp vanilla extract

1. Grease 9 x 13 pan.
2. Combine marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat.
3. Cook, stirring until butter and marshmallows are melted.
4. Continue cooking for 5 min, stirring occasionally.
5. Combine 1/4 c white chocolate chips and raspberry preserves in a microwaveable bowl. Microwave for 20 seconds. Stir the white chocolate mixture until smooth.
6. Stir the remaining white chocolate chips and vanilla into the marshmallow mixture until melted.
7. Pour the mixture into the prepared pan.
8. Drop tablespoons of the raspberry mixture on top of the fudge and swirl in with the tip of knife. Let fudge stand 3 hours until set.