Prep 25 mins
Cook 3 hrs
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.
- 198.44 g marzipan or 198.44 g almond paste
- 236.59 ml white chocolate chips
- 396.89 g sweetened condensed milk, divided
- 88.74 ml unsalted butter, divided
- 236.59 ml semi-sweet chocolate chips
- 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 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.
- 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 marzipan square, lightly pressing into chocolate.
- In 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.
- Stir 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.).
- Just before serving, cut into 1 inch squares.
Not this is really a wonderful fudge, but then that comes from someone who needs a chocolate fix every now & then! Loved the chocolate & almond combo & wouldn't change a thing in the recipe! Will be making it again, too, for sure! [Tagged & made in Please Review My Recipe]