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Line a 13X9 pan with tin foil and coat with cooking spray, set aside. In a small heavy saucepan, combine sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil, cook and stir for 4 minutes. Remove from heat- stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top- cut through mixture with a knife to swirl. Cover and refrigerate until set. Using foil lift fudge out of pan. Discard foil; cut fudge into one inch squares. Store in an airtight container in the refrigerator.
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