I've been using the same fudge recipe for a few years, and it always gets so many compliments. It's such an easy recipe too, three ingredients and one pot. Love it! It's a plain chocolate fudge recipe, so this time I decided to mix it up a bit and make it marbled. I was a bit nervous about how well it would turn it - but it was great! It looks amazing, and tastes just as delicious as the normal fudge!
The marbled result was more of a layered process. I made one third milk chocolate fudge, poured that into the prepared dish, then one third white chocolate, then one third milk chocolate. The trick is to pour the layer and let it sit for maybe a minute to set a little bit, so the next layer doesn't just soak into it completely. You want it to soak in a bit - but not so much it's just mixed together! Don't stress if it does seem to soak in too much though - my top layer soaked into the middle layer what I thought was too much, but it ended up being about perfect.
RECIPE
Bottom Layer
133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk
Middle Layer
133g white chocolate, broken
25g unsalted, softened
133g sweetened condensed milk
Top Layer
133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk
1. Line a 5cm-deep, 8cm x 26cm bar pan with baking paper.
2. Set up three saucepans with the ingredients for the three layers on low heat. Stir continuously until chocolate has melted and mixture is smooth.
3. Pour the bottom layer into the pan and let sit for a minute or two.
4. Pour the middle layer into the pan and let sit for a minute or two.
5. Pour the top layer into the pan. Take a knife and very gently swirl mixture around to create marbled effect.
6. Refrigerate for 3 hours or until set. Cut into squares. Serve.
Mixture can be stored covered in the fridge for up to 1 week.
Source: Adapted from http://www.taste.com.au/recipes/20574/irish+cream+fudge