In this recipe

Odense Marzipan

Odense Marzipan is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. You’ll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.

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Black and White Fudge

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Odense Marzipan is the surprise layer that separates the dark chocolate fudge from white chocolate fudge with the rich flavor of almonds. It’s a special candy for any occasion.

Yield

64-1 inch square pieces

Time

25 minutes to assemble
3 hours to chill

INGREDIENTS

Butter for greasing pan
Powdered sugar for dusting
1-7 oz box Odense Marzipan
1 cup white chocolate chips
1-14 oz can sweetened condensed milk, divided
6 tablespoons unsalted butter, divided
1 cup semisweet chocolate chips

TOOLS & EQUIPMENT

8-inch square pan

DIRECTIONS

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. 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 square of Marzipan, lightly pressing into chocolate.
In a 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. Just before serving cut into 1 inch squares.

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