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.

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