Marble Fudge

This is THE most smooth and delicious fudge.  I make it every year and always send some to work with my husband.  You can even make it without the marble in it as just a plain chocolate or add nuts.  Either way it is addicting.  The secret is the cream cheese!

Marble Fudge
{Adapted from Betty Crocker}

6 cups sugar
1 12oz. can evaporated milk
1 cup butter
1 8oz pkg cream cheese, softened
2 7oz jars marshmallow creme
1 Tbl vanilla
1 pkg white chocolate chips (I recommend Ghirardellis)
1 cup milk chocolate chips (I recommend Ghirardellis)
1 pkg semi-sweet chocolate chips (I recommend Ghirardellis)
2 Tbl baking cocoa

Line a 9x13 baking dish with aluminum foil, leaving 1 inch of foil overhanging.
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat.
Cook 6 to 8 minutes, stirring constantly.
Reduce heat to medium and cook about 10 minutes, stirring occasionally, to 225º on candy thermometer. Remove from heat.
Quickly stir in marshmallow creme and vanilla.
Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix.
Stir milk chocolate chips, semisweet chocolate chips and cocoa into remaining marshmallow mixture.
Pour one-third of the white mixture into pan, spreading evenly.
Quickly pour one-third of the chocolate mixture over top, spreading evenly.
Repeat twice.
Swirl knife greased with butter through mixtures for marbled design
Cool until set.
Refrigerate uncovered about 3 hours or until set.
Cut into 12 rows by 8 rows with knife greased with butter.
Store covered in refrigerator or fudge will dry out.