Marbled Chocolate Fudge
Indulge in the decadent allure of Marbled Chocolate Fudge, a stunningly gorgeous and irresistibly creamy sweet treat that’s as easy to make as it is to eat. With just six simple ingredients—including velvety dark and white chocolate chips, luscious sweetened condensed milk, and a touch of vanilla—this homemade fudge delivers layers of rich, chocolatey flavor with a beautifully swirled design. Perfect for gifting, parties, or simply satisfying dessert cravings, this no-bake recipe comes together quickly with just 10 minutes of prep time. The secret lies in gently marbling the dark and white chocolate layers to create a visually striking pattern that’s as delightful to the eyes as it is to the palate. Slice into squares and enjoy this irresistible treat, perfect for the holidays or any occasion that calls for indulgence!
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Recipe Information
Ingredients
- 14 ounces Sweetened condensed milk
- 1.5 cups Dark chocolate chips
- 1.5 cups White chocolate chips
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Salt
Instructions
Line an 8x8-inch square baking pan with parchment paper, allowing the paper to hang over the edges for easy removal. Set aside.
In a medium saucepan, combine 7 ounces (half the can) of sweetened condensed milk, the dark chocolate chips, 1 tablespoon of butter, and a pinch of salt. Heat over low heat, stirring constantly, until the chocolate is fully melted and smooth.
Remove the dark chocolate mixture from heat and stir in 1/2 teaspoon of vanilla extract. Quickly pour half of this mixture into the prepared pan and spread it evenly with a spatula.
In a second medium saucepan, combine the remaining 7 ounces of sweetened condensed milk, the white chocolate chips, 1 tablespoon of butter, and a pinch of salt. Heat over low heat, stirring constantly, until the white chocolate is fully melted and smooth.
Remove the white chocolate mixture from heat and stir in the remaining 1/2 teaspoon of vanilla extract. Quickly pour half of the white chocolate mixture over the dark chocolate layer in the pan.
Continue layering the remaining dark chocolate mixture and white chocolate mixture alternately into the pan until both are used up.
Using a knife or skewer, gently swirl through the layers of chocolate to create a marbled effect. Be careful not to over-mix to maintain the distinct swirls.
Refrigerate the pan for at least 2 hours, or until the fudge is firm and set.
Once the fudge is set, lift it out of the pan using the overhanging parchment paper. Place it on a cutting board and slice into 16 equal squares.
Store the fudge in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
4982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 624.4 g | 227% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 552.4 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1974 mg | 152% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4788 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
