This elegant and unusual fudge has a bottom layer of rich dark chocolate fudge topped with a layer of white chocolate passion fruit fudge.
- 1 cup (fresh or frozen) passion fruit pulp
- 2/3 cup evaporated milk
- 1 cup sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 14-ounce can condensed milk
- 8 ounces dark chocolate chips
- 1 12-ounce bag white chocolate chips
- 16 large marshmallows
- 1 teaspoon vanilla
Line an 8-inch square baking pan with aluminum foil and grease foil lightly with butter. Set aside.
Place the passion fruit pulp in a medium saucepan and bring to a boil over medium low heat. Simmer until pulp is reduced in volume by half - you should have about 1/2 cup of passionfruit syrup. Transfer syrup to a small bowl and set aside.
In the same medium saucepan (do not wash), place half of the can of condensed milk and the white chocolate chips.
In a separate medium saucepan, place the remaining condensed milk and the dark chocolate chips. Place each pot over low heat, stirring, until chips start to melt. Remove from heat and set aside.
Place the evaporated milk, sugar, butter, and salt in a large saucepan. Bring mixture to a simmer over medium heat and cook, stirring constantly, for 5 minutes. Remove from heat and pour half of the mixture into the saucepan with the white chocolate and the other half into the saucepan with the dark chocolate. Add 8 marshmallows to the white chocolate mixture and 8 marshmallows to the dark chocolate mixture (the marshmallows will melt faster if you cut them in half before adding them). Stir both mixtures, off heat, until everything is melted and smooth.
Stir 2 tablespoons of the passionfruit syrup into the white chocolate mixture and set aside. Stir the vanilla into the chocolate mixture.
Transfer the chocolate mixture to the 8-inch square pan, and use a spatula to spread the mixture evenly into the bottom of the pan. Place in the freezer for 5-10 minutes.
Remove pan from freezer, and spread the white chocolate mixture over the chocolate layer. Drizzle the remaining passionfruit syrup over the top of the white chocolate fudge, then use a knife to decoratively swirl the passionfruit syrup with the white chocolate.
Chill fudge in the refrigerator for 1-2 hours, or until firm. Remove from pan, and carefully peel foil away from the fudge before cutting it into squares. Store fudge in a single layer in an airtight container in the refrigerator for up to 2 weeks. Let fudge come to room temperature before serving.