Black and White Fudge

What cookie tray or treat dish is complete without at least one type of fudge on it? Today I am sharing with you an easy pretty much no fail fudge recipe that is pure perfection. You can even swap out the white chocolate chips for peanut butter, mint, or butterscotch chips. The texture on this fudge is not too hard and not too soft. It is just right. It also holds up nicely and does not get sticky all over your fingers when you eat it. The trick is to only keep the chocolate mixtures on the heat until all the chips are melted and stir it constantly as it melts down. Make sure you add the vanilla extract after you remove from the heat or it will cook out. Enjoy!


1 bag of semi-sweet chocolate chips (2 cups)
1 bag of milk chocolate chips (2 cups)
1/2 Cup of white chocolate chips
2 cans of Sweetened Condensed Milk, divided
1/4 Cup + 1 tablespoon of unsalted butter
1/4 teaspoon salt
1 tablespoon + 1/2 tablespoon of vanilla extract


1) Line a 9×9 metal pan with wax paper. First line the bottom of the pan and up over the side with paper making sure it overlaps the edges. Smooth out the bottom and the edges. Now, turn the pan 90 degrees and repeat.
2) In a large sauce pan melt together the chocolate chips, 1/4 Cup of unsalted butter, salt and 2 Cups of the milk. Remove from heat and stir in 1 tablespoon of vanilla extract.
3) In a small heavy saucepan melt together the white chocolate chips, remaining milk and 1/2 tablespoon butter. Remove from heat and add 1/2 tablespoon of vanilla extract.
4) Pour the chocolate mixture into prepared pan smoothing out the top to make it level. Drop it a few times on your counter about 2 inches from the surface to level it out and remove any bubbles.
5) Dab white chocolate randomly on chocolate.
6) Take a knife and gently swirl white chocolate in the chocolate making sure not to mix it in.
7) Place in refrigerator for 4 hours.
8) Carefully remove from pan and remove the wax paper. Cut into 1 inch squares and store in air tight container in refrigerator or freezer.

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