Marbled Holiday Chocolate Fudge Squares recipe
Ingredients:
- – 16 oz dark chocolate, chopped
- – 1 can (14 oz) sweetened condensed milk
- – 2 tbsp unsalted butter
- – 1 tsp vanilla extract
- – 1/4 tsp salt
For the white chocolate swirl:
- – 8 oz white chocolate, chopped
- – 2 tbsp heavy cream
1. Get the pan ready:
Use parchment paper to line an 8-inch square baking pan, leaving an overhang. Grease the parchment paper lightly.
2. Prepare the dark chocolate base by combining dark chocolate, butter, and condensed milk in a double boiler. Stir until all of the chocolate is melted and smooth. Take off the heat and add the salt and vanilla extract. Pour into the prepared pan and level the top.
3. Make the swirl of white chocolate:
In a different double boiler, melt the white chocolate and heavy cream. Stir until smooth and slightly chilled. Then, drop spoonfuls of the white chocolate mixture on top of the dark chocolate layer. Use a knife or skewer to make swirl patterns.
4. Make the fudge:
Remove air bubbles from the pan by gently tapping it on the counter. Refrigerate for at least four hours or overnight until it sets fully. Remove the fudge from the pan using parchment paper. Use a heated knife to cut it into squares.
5. Storage instructions: – Refrigerate in an airtight container for up to two weeks – Allow to stand at room temperature for ten minutes prior to serving