Useta be, whenever I made a trip to Nashville (non-music business) I would bring my sweetie home a box of Goo-Goo Clusters. It was mostly for the funny name, but I do recall them being sticky and yummy. Now, go to your grocery store and locate a bottle of "marshmallow creme" and on its label there will probably be a recipe for making fudge. OK, it's not a BAR but you could pour it into molds when you make it, or cut the cooled product into bars! It can be done in the microwave and it's quite good. I would like to add a nice green layer of mint flavor swirled into said fudge, but I'm not a confectioner by trade - who can tell me what I can use, perhaps white to start with, that I could mix creme de menthe into while it's in a molten state and that would not just be absorbed into the greater tao of the fudge but would remain a separate green-colored strata? Anybody?

TIA! michael