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Two Tone Fudge

"Sweet white chips are swirled with bittersweet chocolate for a rich, decadent treat."
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2 h 10 m servings 84 cals
Original recipe yields 64 servings (64 pieces)

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  1. Line an 8x8x2-inch pan with foil, extending foil over the edges of the pan. Coat foil with nonstick cooking spray.
  2. In a large saucepan, combine Ghirardelli Classic White Chips and sweetened condensed milk. Heat and stir over very low heat until melted and smooth. Watch carefully to avoid scorching. Quickly pour half of the mixture into the prepared pan. Sprinkle with 1/2 cup of the Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips. Top with the remaining mixture of chips and condensed milk. Sprinkle with the remaining 1/4 cup bittersweet chips. Let stand for 1 minute to allow the chips to soften. Gently swirl the mixtures together with a knife.
  3. Cover and let stand at room temperature for 2 hours or until firm. When fudge is firm, use foil to lift it out of the pan. Cut into 1-inch pieces.
  4. Enjoy immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 2 weeks.

Nutrition Facts

Per Serving: 84 calories; 4.7 g fat; 9.8 g carbohydrates; 1.3 g protein; 4 mg cholesterol; 18 mg sodium. Full nutrition

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Read all reviews 3
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The video made it look so easy. Melting the two packages with one condensed milk was very difficult. Mine was not smooth and creamy and did not pour at all. It was like a glob. Nothing like the ...

After reading the reviews on how difficult it was to melt the 2 packages of chips with the condensed milk, I decided to try a different approach. I first melted the chips in the top of a double ...

I also had a little difficulty with the consistency. I cooked over low heat, and continued to stir the entire time. After about 8 minutes with still a big glob that did not appear to be melting ...