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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Recipe Information
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
Instructions
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.
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.
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.
Quickly remove the saucepan from heat and stir in the marshmallow creme until fully incorporated.
Divide the hot fudge mixture evenly into two bowls. Work quickly to prevent it from starting to set.
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.
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.
Let the fudge cool at room temperature for 1–2 hours, then refrigerate for at least 3 hours or until fully set.
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.
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
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 44.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 45 mg | 1% | |
*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.
