Pretty in Pink Double Decker Fudge

With a layer of dark, creamy melt-in-your-mouth chocolate topped with pink-tinged white chocolate fudge, this Pretty in Pink Double Decker Fudge is a sweet lover's dream come true!

I've been making this delectable confection for several years now and can't believe it's taken me this long to share it. In addition to being fabulously delicious, it's also a delight to look at with fudgy brown and pretty pink layers of creamy chocolate. I decided that Pretty in Pink Double Decker Fudge was the perfect name!

Fantasy Fudge

This Pretty in Pink Double Decker Fudge is a take-off on a classic recipe called Fantasy Fudge. What is fantasy fudge?

Fantasy fudge has been around for well over 50 years. It originally appeared on the label of Kraft Marshmallow Creme. Why do they call it fantasy fudge? Who knows? I couldn't find any information on the reason for the name. It would certainly make sense though that someone at Kraft took a bite of this fabulous fudge and felt like they were in a chocolate lover's fantasy.

Kraft changed the recipe on the label at some point and I read lots of complaints about the newer version on the internet. I've never tried the revised recipe but it seems to be a consensus that the original is the best. I've always made the original recipe (with fun adaptations) so I'm not certain how the new version differs.

One simple little trick for no-fail fudge

Most directions for fantasy fudge instruct you to let the sugar and evaporated milk (or half and half) boil for a specified amount of time, usually 4 or 5 minutes. I've discovered, however (through trial and error), that cooking for a specified amount of time works sometimes, but other times results in the fudge turning out grainy or not setting well.

I've found that using a candy thermometer and heating the mixture to 234 234˚F ensures consistently perfect results. That's so worth it to me, as I hate wasting good ingredients or planning to gift something and having it not turn out well.

When the temperature reaches 234˚F, turn off the heat and immediately add the chocolate chips. Stir until the chips are melted then finish by adding the marshmallow creme and vanilla. For this Pretty in Pink Double Decker Fudge, you repeat the same thing but with white chocolate for that pretty second layer.

Once the two mixtures are layer in a foil-lined pan all you have to do is wait for it to set. That might just be the hardest part of all. But I promise your patience will pay off and you'll be thrilled when you take the first amazing bite of this creamy, dreamy sweet treat!

A secret

I used to run into a problem with two-layer fudge as the layers would sometimes separate. But a few years ago, I spent some time trying to solve that dilemma. I realized that the problem occurred when the first layer would cool before I could get the second layer cooked and poured over the top. I tried cooking the two layers simultaneously, but that was a little tricky.

My mom always said, "If you don't succeed at first, try and try again!". So I did. I decided to heat the oven to 200˚F. and warm the prepared pan while I made the first chocolate layer of fudge. When the first layer was done, I poured it into the warm pan then popped the pan back into the oven while I cooked the second white chocolate layer. I hoped that keeping the first layer warm would help the two adhere. Voila! It worked! Thanks, mom!

A party treat!

This Pretty in Pink Double Decker fudge looks gorgeous on a serving tray, cake stand or platter for parties, picnics, potlucks, work get-togethers and so much more. We had a Galentine's party recently for our granddaughter, Elle. We gave slabs of the fudge in small boxes as party favors.

I wrapped each box in a napkin, secured it with a rubber band and poofed it out to look like a present. The girls loved finding their napkin disguised as a "prize"! And they were delighted to find the Pretty in Pink Double Decker Fudge inside!

I learned this fun little napkin trick on Instagram. Here's a quick tutorial.

And here's a picture of the cute Galentine's party girls:

And the table (and fudge) that awaited them:

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Hope you enjoy this Pretty in Pink Double Decker Fudge as much as we have, and that it brings lots of delicious joy to the loved ones in your life!

Cafe Tips for making this Pretty in Pink Double Decker Fudge

• Use a heavy-duty metal pan and medium heat to make this fudge. I don't recommend an enamel Dutch oven as it can conduct too much heat.
• This recipe calls for 12 ounces of semi-sweet or bittersweet chocolate chips. I really like Ghirardelli's Semi Sweet Chips and their Cacao 60%  Chocolate Chips. These more intensely chocolate than your average semi-sweet chips, however, the butter and marshmallow creme balance that out for delicious results.
• Beware, as some chocolate chip companies have changed their bags to 10 ounces instead of 12.
• You'll need two  7-ounce jars of marshmallow cream for this fudge. I like the Kraft brand and I like to purchase the 7-ounce jar (there's also a 13-ounce jar) as marshmallow creme can be a pain to measure. With the 7-ounce jar, you simply scoop out the entire amount for each layer of fudge.
• The pink layer of this fudge calls for white chocolate. I like Lindt and Ghiradelli white chocolate. You can also use white chocolate baking chips, however they will take longer to melt.
• As mentioned above, for perfect results use a candy thermometer. A simple one without any special bells or whistles will work well, but I really like this digital thermometer. It's reasonably priced and can be set to alarm when the temperature gets near 234˚F which prevents overcooking.
• This recipe calls for half and half. For those living outside of the United States, half and half is an American convenience product that is often used for coffee. It's a combination of half milk and half cream. You can also use evaporated milk, but whole evaporated milk works better than the reduced-fat variety.
• Lining the pan with foil really helps to remove the fudge from the pan when it's set. I'm a big fan of parchment paper, but foil works much better for this as the parchment tends to tear. I like to use heavy-duty aluminum foil.
• This fudge will store at room temperature in an airtight container or ziplock bag for at least a week. For longer storage, refrigerate (2-3 weeks) or freeze (several months).

Thought for the day:

Lift up your eyes on high
And see who has created these stars,
The One who leads forth their host by number,
He calls them all by name;
Because of the greatness of His might and the strength of His power,
Not one of them is missing. 
Isaiah 40:26

What we're listening to for inspiration:

How Great Thou Art

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SUBMIT

Pretty In Pink Double Decker Fudge

Chris Scheuer

With a layer of dark, creamy melt-in-your-mouth chocolate topped with pink-tinged white chocolate fudge, this Pretty in Pink Double Decker Fudge is a sweet lover's dream come true!

5 from 6 votes

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings 117 servings

Calories 106

PRINT PIN COMMENTS

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

.5x1x2x

For the chocolate layer:

• ¾ cup butter, I use salt
• 3 cups granulated sugar
• ⅔ cup half & half, (or evaporated milk)
• 12 ounces semi-sweet chocolate chips, see Café Tips above in the post
• 7 ounces marshmallow creme
• 1 teaspoon vanilla extract

For the pink layer:

• ¾ cup butter
• 3 cups sugar
• ⅔ cup half and half, (or evaporated milk)
• 12 ounces white chocolate, I use Ghiradelli or good quality white chocolate baking chips
• 7 ounces marshmallow creme
• 1 tablespoon red and pink nonpareils

To finish:

• additional red and pink nonpareils for sprinkling over the top

Instructions

 

For the prep:

1. Preheat the oven to 200˚F.
2. Line a 9x13-inch with foil with 2 edges extending over the two long edges. Spray the foil and the sides of the pan with cooking spray and rub with a paper towel to coat.
3. Place the prepared pan in the oven to warm.

For the chocolate layer:

1. Mix sugar, butter, and half and half (or evaporated milk) in a large, heavy saucepan over medium heat, stirring to dissolve sugar.
2. Bring mixture to a full boil. Using a candy thermometer, boil the mixture until the temperature reaches 234˚F (this should take around 4-5 minutes), stirring frequently.
3. Turn off the heat. Stir in chocolate chips until melted.
4. Add marshmallow creme and vanilla. Stir until smooth and creamy.
5. Remove the prepared pan from the oven and pour the first layer into the pan. Smooth with a knife to an even layer.
6. Return the pan to the oven.

For the pink layer:

1. In a heavy saucepan, combine sugar, half and half (or evaporated milk) and butter; bring to a rapid boil over medium heat, stirring frequently and adjusting the heat if the mixture boils up too high.
2. Boil until the temperature reaches 234˚F (4-5 minutes), stirring frequently.
3. Turn off the heat. Stir in the white chocolate and stir until melted.
4. Add marshmallow creme and stir until the mixture is smooth and creamy. (White chips will take a little longer to melt than white chocolate.)
5. Add 1 tablespoon of pink and red nonpareils and stir gently to distribute them throughout the mixture.
6. Remove the pan from the oven and pour the pink mixture over the chocolate layer.
7. Carefully smooth the top with a knife, being cautious to not dip down into the other layer.

To finish:

1. Sprinkle immediately with additional pink and red nonpareils.
2. Cool the fudge completely before cutting (at least 3 hours).
3. Using the foil extensions, lift fudge out of pan and onto a cutting board. Lift the fudge with a spatula and remove foil.
4. Cut fudge into 1-1½-inch squares or slabs.
5. Store between layers of waxed paper or parchment paper in an airtight container. ENJOY! NOTES

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Serving: 11-inch squareCalories: 106kcalCarbohydrates: 16gProtein: 0.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 23mgPotassium: 30mgFiber: 0.2gSugar: 15gVitamin A: 82IUVitamin C: 0.03mgCalcium: 12mgIron: 0.2mg

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Course: Candy, Dessert

Cuisine: American