Ingredients for Black And White Fudge
- 7 ounces marzipan
- 12 ounces white chocolate chips
- 18 ounces sweetened condensed milk
- 6 tablespoons (3 ounces) unsalted butter
- 12 ounces semisweet chocolate chips
- powdered sugar, for dusting
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How to Make Black And White Fudge
- Grease and flour an 8x8 inch square baking pan.
- Lightly dust your work surface with powdered sugar.
- Fold a 7-ounce block of marzipan in half and press into a flat square.
- Roll the marzipan into a 9x9 inch square.
- Using the bottom of the pan as a template, cut a square of marzipan to match the pan's dimensions. Set aside.
- In a double boiler or heat-safe bowl set over simmering water, combine 12 ounces of white chocolate chips, 1/2 cup (4 ounces) sweetened condensed milk, and 3 tablespoons (1.5 ounces) unsalted butter.
- Stir until the chips are melted and the mixture is smooth and well blended.
- Pour the white chocolate mixture into the prepared pan.
- Immediately top with the marzipan square, gently pressing it into the white chocolate.
- In the same double boiler, combine 12 ounces of semisweet chocolate chips, 1 (14-ounce) can of sweetened condensed milk, and 3 tablespoons (1.5 ounces) unsalted butter.
- Stir until the chips are melted and the mixture is smooth and well blended.
- Spread the melted semisweet chocolate evenly over the marzipan layer.
- Cover the pan and refrigerate for at least 3 hours, or until firm.
- Once firm, cut into 1-inch squares and serve.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
10g
Carbs
2g
