Recipe adapted from my friend, Danielle
8 ounces semisweet chocolate, finely chopped
8 ounces milk chocolate, finely chopped
14 ounces sweetened condensed milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1/2 cup heavy cream
12 ounces white chocolate, chopped
Line 8-inch square baking dish with nonstick aluminum foil or well greased aluminum foil.
In a glass bowl, heat the semisweet and milk chocolate on high in
microwave for 20-second intervals, stirring after each interval. Once
melted, set aside.
In a separate glass bowl, heat milk and
butter on High in microwave for 45 seconds. Pour mixture over melted
chocolate, add vanilla and combine with rubber spatula until smooth.
Pour half of mixture into baking dish, pressing into corners and
smoothing top well in order to produce neat layers. Place pan
in freezer, and set aside remaining mixture after covering.
yet another bowl, heat cream on high in microwave in
30-second intervals until hot. Pour hot cream over chopped white
chocolate in a bowl and whisk until smooth.
After removing the
baking dish from the freezer, pour the white chocolate mixture over the
first layer, pressing into corners and smoothing top. Place back in
freezer for 30 minutes.
Reheat remaining chocolate mixture in
the microwave. Stir lightly, then pour over chilled white chocolate
layer. Cover with aluminum foil and place in freezer for at least 1
hour. Using a sharp knife, cut the fudge into pieces.
Cover and store in refrigerator, up to three days. For best flavor and
texture, allow fudge to warm to room temperature before eating.