Black White Fudge Recipes

Steps:

• Butter an 8-inch square pan.
• Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9" x 9" square. Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.) Set aside.
• In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.
• Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the marzipan square, lightly pressing into chocolate.
• In the same double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.
• Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours. (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.).
• Just before serving, cut into 1 inch squares.

Steps:

• Combine sugar sour cream milk butter corn syrup and salt in heavy 2 quart sauce pan
• Stir over moderate heat until mixture comes to a boil, 236°F
• Boil over moderate heat for 9 minutes to soft ball stage 237°F.
• Remove from heat and allow to cool to lukewarm 110°F about 1 hour
• aAdd vanilla beat until mixture loses its gloss and hold its shapes
• Requires very little beating
• Quickly stir in walnuts and cherries
• Turn into buttered pan let stand until firm before cutting
• Cook to 240°F if weather is damp.
• If fudge doesn't set, it was poured to soon or not cooked enough
• Add 1/4 cup milk
• Stir
• Recook to softball stage.
• Cool to lukewarm
• Beat.