Never Fail Two Tone Fudge
Satisfy your sweet tooth with this Never Fail Two Tone Fudge, a decadent treat boasting layers of rich semi-sweet chocolate and velvety white chocolate for the ultimate dessert experience. This easy-to-make fudge recipe uses marshmallow creme for a consistently smooth, creamy texture and pairs it with the perfect blend of granulated sugar and butter for a melt-in-your-mouth sweetness. The two-tone effect creates a visually stunning presentation, perfect for holiday platters, gift-giving, or indulgent snacking. With a quick prep time of just 10 minutes, foolproof instructions, and no candy-making expertise required, this recipe is ideal for beginners and seasoned bakers alike. Whether you’re hosting a party or simply craving a homemade treat, this layered fudge is sure to impress!
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Ingredients
- 3 cups Granulated sugar
- 0.75 cup Butter
- 5 ounces Evaporated milk
- 7 ounces Marshmallow creme
- 1.5 cups Semi-sweet chocolate chips
- 1.5 cups White chocolate chips
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Line a 9x9-inch baking dish with aluminum foil or parchment paper, leaving enough overhang to pull the fudge out easily once set. Lightly grease the lining with butter or nonstick spray.
Step 2
In a heavy-bottomed saucepan, combine granulated sugar, butter, evaporated milk, and salt. Melt over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
Step 3
Once the mixture comes to a boil, continue cooking for 4–5 minutes, stirring constantly, until it reaches approximately 234°F on a candy thermometer (soft ball stage). If you don’t have a thermometer, test by dropping a small spoonful in cold water—it should form a soft, pliable ball.
Step 4
Quickly remove the saucepan from heat and stir in the marshmallow creme until fully incorporated.
Step 5
Divide the hot fudge mixture evenly into two bowls. Work quickly to prevent it from starting to set.
Step 6
In one bowl, add the semi-sweet chocolate chips, stirring until melted and smooth. Pour this chocolate layer into the prepared baking dish and spread evenly.
Step 7
In the second bowl, stir in the white chocolate chips and 1 teaspoon of vanilla extract. Mix until fully melted and smooth. Gently pour over the chocolate layer in the dish, spreading it carefully to avoid mixing the layers.
Step 8
Let the fudge cool at room temperature for 1–2 hours, then refrigerate for at least 3 hours or until fully set.
Step 9
Once completely solid, lift the fudge out of the dish using the foil or parchment overhang. Transfer to a cutting board and slice into 1-inch squares.
Step 10
Store any leftovers in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | 1709.1 grams (1709.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7331 |
| Total Fat 314.40g | 403% |
| Saturated Fat 191.30g | 957% |
| Polyunsaturated Fat 4.20g | |
| Cholesterol 461mg | 154% |
| Sodium 2127mg | 92% |
| Total Carbohydrate 1168.60g | 425% |
| Dietary Fiber 17.00g | 61% |
| Total Sugars 1078.60g | |
| Protein 53.10g | 106% |
| Vitamin D 140IU | 702% |
| Calcium 1048mg | 81% |
| Iron 9mg | 50% |
| Potassium 1907mg | 41% |
Source of Calories