Black and White Fudge
Ingredients
- Butter for greasing pan
- Powdered sugar for dusting
- 1-7 oz box Odense Marzipan
- 1 cup white chocolate chips
- 1-14 oz can sweetened condensed milk, divided
- 6 tablespoons unsalted butter, divided
- 1 cup semisweet chocolate chips
Odense Marzipan is the surprise layer that separates the dark chocolate fudge from white chocolate fudge with the rich flavor of almonds. It’s a special candy for any occasion.
Time
25 minutes to assemble
3 hours to chill
3 hours to chill
Yield
64-1 inch square pieces
Directions
- Butter an 8-inch square pan.
- Lightly dust work surface with powdered sugar. Fold Marzipan in half and press into a flat square. Roll into a 8" square. Using the bottom of the pan as a template, cut out square of Marzipan to match pan dimensions. Set aside.
- In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.
- Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the square of Marzipan, lightly pressing into chocolate.
- In a double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.
- Stir until chips are melted and mixture is well blended. Spread over Marzipan layer. Cover and refrigerate 3 hours. Just before serving cut into 1 inch squares.
- Option: Drizzle fudge with white icing or melted white chocolate for a decorative touch.