I’m more of a milk or dark chocolate person, and my partner is a big white chocolate fan so I’ve made this Marble Fudge to satisfy both our tastebuds! It’s creamy white chocolate fudge and rich dark chocolate fudge marbled together with white and dark chocolate chips on top. The fudge is no boil so it’s super easy to make, and once it’s set and ready to eat, it melts in your mouth!
How to make Marble Fudge…
I made both elements of the fudge at the same time by using two pans to melt the white chocolate and condensed milk together in one, and the dark chocolate and condensed milk in the other.
Once they were melted I beat sieved icing sugar into each pan.
I added blobs of each fudge to the pan until they were all used up, then I swirled a cocktail stick through the mixture to marble it. Then I sprinkled lots of dark and white chocolate chips on top!
The Marble Fudge took a few hours in the fridge to set, then I cut it up into squares.
The creamy mix of white and dark chocolate fudge was divine! And also rather addictive…!
Recommended equipment & ingredients*
| 8″ Square tin | Mixing bowls | Sieve |
| Kitchen scales |
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Marble Fudge
Ingredients
For the white chocolate fudge
- 200 g White chocolate
- 1/2 a 397g tin of condensed milk
- 65 g Icing sugar sieved
For the dark chocolate fudge
- 200 g Dark chocolate
- 1/2 a 397g tin of condensed milk
- 65 g Icing sugar sieved
For decoration
- 30 g White chocolate chips
- 30 g Dark chocolate chips
Instructions
- Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it
- In one pan, put the condensed milk and dark chocolate and melt together on a low heat, stirring together as it melts
- In another pan at the same time, put the condensed milk and white chocolate and melt together on a low heat, stirring together as it melts
- Once both mixtures are fully melted and combined, take the two pans off the heat and stir the icing sugar into each mixture
- Put alternate blobs of each mixture into the tin until they are used up. Use a cocktail stick to swirl the mixture together a little bit
- Put in the fridge overnight, or for 3-4 hours to set
- Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
- If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge
If you like this, check out more of my Fudge recipes!
Pin for later!
I’ve never made fudge before! These look brill though, and not as complicated as you’d think! Thanks for sharing! #CookBlogShare
Thanks Donna! Yes this version of no boil fudge is SO super easy to make!!
Glad it’s not just me…seen Donna’s comment and I also have never made fudge before…I didn’t think I even liked it and then at a recent festival in my town a stall was selling vegan fudge so I bought some just because it was dairy free…Uh-oh! I like fudge! now I needed to find a recipe. I reckon I can make this dairy free using my own condensed milk…I’ll let you know the results 🙂
Oh yes let me know how it turns out!
Looks gorgeously appetising, thanks for bringing it to #CookBlogSahare!
Thanks Monika!
Wow, this fudge looks so good and rich! 🙂
Thank you!
Looks a lot more complicated than it is. It is so easy to make and really delicious. Great recipe!!
Thank you Polly!