Black And White Fudge Recipes

BLACK AND WHITE FUDGE

Steps:

• 1) Line a 9x9 metal pan with wax paper. First line the bottom of the pan and up over the side with paper making sure it overlaps the edges. Smooth out the bottom and the edges. Now, turn the pan 90 degrees and repeat. 2) In a large sauce pan melt together the chocolate chips, 1/4 Cup of unsalted butter, salt and 2 Cups of the milk. Remove from heat and stir in 1 tablespoon of vanilla extract. 3) In a small heavy saucepan melt together the white chocolate chips, remaining milk and 1/2 tablespoon butter. Remove from heat and add 1/2 tablespoon of vanilla extract. 4) Pour the chocolate mixture into prepared pan smoothing out the top to make it level. Drop it a few times on your counter about 2 inches from the surface to level it out and remove any bubbles. 5) Dab white chocolate randomly on chocolate. 6) Take a knife and gently swirl white chocolate in the chocolate making sure not to mix it in. 7) Place in refrigerator for 4 hours. 8) Carefully remove from pan and remove the wax paper. Cut into 1 inch squares and store in air tight container in refrigerator or freezer.

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

BLACK AND WHITE FUDGE

Steps:

• 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.

BLACK AND WHITE PRETZEL FUDGE

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan. Spray foil with cooking spray.
• In 4-quart saucepan, melt chocolate chips, condensed milk and salt over low heat, stirring constantly, until mixture can be stirred smooth. Stir in vanilla. Stir in pretzels. Spread in pan (mixture will be thick).
• In small microwavable bowl, place white chocolate. Microwave uncovered on High 30 seconds or until softened; stir until chocolate can be stirred smooth. Drizzle over fudge. Refrigerate 1 hour or until set. Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.