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Marble Fudge
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Marble Fudge

A swirled mix of white and dark chocolate fudge with white and dark choc chips
Course Dessert
Cuisine British
Keyword Fudge
Prep Time 20 minutes
Total Time 20 minutes
Servings 36 pieces
Author thebakingexplorer

Ingredients

For the white chocolate fudge

  • 200 g White chocolate
  • ½ a 397g tin of condensed milk
  • 65 g Icing sugar sieved

For the dark chocolate fudge

  • 200 g Dark chocolate
  • ½ 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