HOW TO MAKE IT :
- Line an 8-inch square baking dish with parchment paper. Set aside.
- In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
- Bring to a rolling boil while stirring constantly. Set timer and boil for a full FOUR minutes (keep stirring).
- Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
- Pour boiling butter mixture over morsels.
- Turn electric mixer on medium and combine until white chocolate is melted and smooth.
- At this point you can either pour this mixture into your prepared pan. Top with the raspberry preserves and swirl it in with a knife, working quickly.
- Or you can pour all but about 1 cup of fudge into the pan. To the remaining fudge, add the raspberry preserves and combine quickly, pour over fudge in pan. Allow to set for 3 hours.
- Cut into bites and serve. Store in an airtight container at room temperature for up to two weeks.
