INGREDIENTS

INSTRUCTIONS

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. Posted to  MC-Recipe
Digest V1 #858 by "Linda G." <lindag@brunnet.net> on Oct  21, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 1.7mg
Sodium: 3.1mg
Potassium: 8.2mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 5.5g
Protein: <1g