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
Recipe by Abigail Connolly
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
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
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.
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