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White and Dark Chocolate Fudge

White and Dark Chocolate Fudge with Raspberry Preserves and Pistachios

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If you've never made fudge from scratch before, now's your chance. You'll create not one, but two different varieties of the decadent treat: one with dark chocolate, and the other with white chocolate and pistachios. They're swirled together in the same tin with raspberry preserves for eye-catching presentation and all your favorite flavors in each bite.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 740
    • Protein 11g
    • Total Carb 77g
    • Total Fat 44g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pistachios
      • 2 tablespoons
      • pistachios
    • dark chocolate
      • 6 ounces
      • dark chocolate
    • unsalted butter
      • 4 packets
      • unsalted butter
    • condensed milk
      • 2 cans
      • condensed milk
    • white chocolate chips
      • 6 ounces
      • white chocolate chips
    • jar raspberry preserves
      • 1
      • jar raspberry preserves
    • parchment paper
      • 1
      • parchment paper
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • kosher salt
    • 6" small pot

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Trim parchment paper to overlap edges of aluminum tin by about 1 inch. Place parchment inside aluminum tin, creasing edges as needed to ensure a tight fit; set aside for Step 3. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan.

    2. Toast pistachios

      Toast pistachios

      Place pistachios in a small pot over medium-high heat. Toast, stirring, until golden and fragrant, 2-3 minutes. Remove pot from heat. Transfer pistachios to a plate and set aside for Step 4; wipe pot clean for the next step.

    3. Make dark chocolate fudge

      Make dark chocolate fudge

      To pot from pistachios, add dark chocolate, 2 packets butter, 1 can sweetened condensed milk, and ⅛ teaspoon salt. Place pot over medium heat and cook, stirring frequently, until chocolate and butter are melted and mixture is smooth and fully combined, 3-4 minutes. Remove pot from heat. Pour dark chocolate fudge into prepared tin, spreading evenly. Rinse pot and wipe very clean for the next step.

    4. Make white chocolate–pistachio fudge

      Make white chocolate–pistachio fudge

      To pot from dark chocolate, add white chocolate, remaining butter, remaining sweetened condensed milk, and ⅛ teaspoon salt. Return pot to medium heat and cook, stirring frequently, until chocolate and butter are melted and mixture is smooth and fully combined, 3-4 minutes. Remove pot from heat and stir in toasted pistachios to combine. Pour white chocolate–pistachio fudge over dark chocolate fudge in tin.

    5. Swirl and chill fudge

      Swirl and chill fudge

      Dollop small spoonfuls of raspberry preserves over fudge in tin. Using a knife, swirl raspberry preserves, white chocolate–pistachio fudge, and dark chocolate fudge together to create a marbled pattern (this is a fun task for a friend). Chill fudge in freezer until set, at least 30 minutes. Use this downtime to get a head start on cleanup.

    6. Plate white and dark chocolate fudge

      Plate white and dark chocolate fudge

      Once fudge is set, carefully transfer to cutting board by lifting up overlapping parchment. Cut into 2-inch squares and serve immediately with fellow chocolate lovers!

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