This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
- Portion size 36 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Method
In heatproof bowl set over saucepan of hot (not boiling) water, heat dark chocolate with 3/4 cup of the condensed milk, stirring, until melted and smooth, about 5 minutes.Spoon into parchment paper–lined 6-inch (1 L) square cake pan, smoothing top. Refrigerate until firm to the touch, about 30 minutes.
In separate heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate with remaining condensed milk, stirring, until smooth, about 5 minutes. Spoon over dark chocolate layer, smoothing top. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 20 mg
- Sugars 11 g
- Protein 2 g
- Calories 104.0
- Total fat 6 g
- Potassium 109 mg
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 13 g
%RDI
- Iron 6.0
- Folate 1.0
- Calcium 4.0
- Vitamin A 1.0
