#1512 - Microwave Raspberry Fudge

(by Shirley McNevich)

1 - 14oz. Eagle brand sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
1/8 tsp salt
1/8 cup heavy cream
1/2 cup raspberry preserves (NOT jelly)
3 cups Nestle's semi-sweet chocolate bits
2 cups Nestle's white chocolate bits

In a microwaveable bowl, add the semi-sweet chocolate bits and the whole can of Eagle brand milk--microwave on high for 30 seconds at a time (remove bowl and stir after every 30 seconds). Keep heating and stirring until mixture is smooth. Remove bowl from microwave--add vanilla and salt--stir until mixed. Line a fudge pan with foil and spray it with Pam. Pour the mixture into the greased/lined fudge pan. Lift up the pan and drop it on to the counter a few times to distribute the fudge mixture. Let the pan sit on the counter until room temperature, then refrigerate until cold. Once fudge is cold add the cream, white chocolate bits and raspberry preserves to a microwaveable bowl. Microwave on high for 30 seconds at a time (remove bowl and stir every 30 seconds). Keep heating and stirring until mixture is smooth. Let the raspberry mixture cool to room temperature--stir. Remove the fudge pan from the refrigerator--pour the raspberry mixture evenly over the top. Refrigerate until cold--cut into bite sized pieces (if you cut it before it's cold, the raspberry mixture will drip off of the top).