1/1 Photo of Black and White Fudge
3 hrs 25 mins
Recipe from Odense. Marzipan is the surprise layer that separates the dark chocolate fudge from white chocolate fudge with the rich flavor of almonds. Extremely rich and what an impressive presentation! The three hour cook time = the time to chill.
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- 1Butter an 8-inch square pan.
- 2Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9” x 9” square. Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.) Set aside.
- 3In 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.
- 4Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the marzipan square, lightly pressing into chocolate.
- 5In the same 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.
- 6Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours. (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.).
- 7Just before serving, cut into 1 inch squares.
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Nutritional Facts for Black and White Fudge
Serving Size: 1 (820 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.3
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 2.0 g
- Cholesterol 5.5 mg
- Sodium 10.7 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 0.1 g
- Sugars 6.3 g
- Protein 0.7 g
The following items or measurements are not included: