Black & White Fudge RecipeA chocolate fudge topped with a layer of creamy white fudge. After it sets, cut into bite-sized cubes just a little larger than sugar cubes.
8 oz. semi-sweet chocolate
2 tbsp unsalted butter
1 can sweetened condensed milk
1/4 cup chopped nuts (optional)
8 oz. white chocolate
1/2 cup mini marshmallows
Step 1: Line an 8″ square pan with a sheet of parchment paper. Trim and fold paper to fit into corners and up sides of pan, leaving enough overhang to pull fudge out later.
Step 2: In metal bowl set over pot of simmering water, melt semi-sweet chocolate with 1 tbsp of the butter. Measure out half of the can of sweetened condensed milk (about 1/2 cup plus 2 tbsp); stir into chocolate mixture along with nuts, if using. Remove from heat. Using rubber spatula, spread evenly over bottom of prepared pan.
Step 3: For white chocolate layer, clean bowl and dry well. Set over simmering water and melt white chocolate with remaining butter. Add marshmallows; stir until melted. Stir in rest of sweetened condensed milk; remove from heat. Spread white chocolate layer evenly over dark chocolate layer.
Step 4: Let stand at room temperature at least several hours or overnight until set. Using edges of parchment, lift fudge out of pan onto cutting board. Cut into small cubes slightly larger than sugar cubes. (Fudge can be stored, well-wrapped, in fridge or freezer.)
Makes about 100 small pieces