Black And White Fudge

• 7 ounces marzipan or 7 ounces almond paste
• 1 cup white chocolate chips
• 14 ounces sweetened condensed milk, divided
• 6 tablespoons unsalted butter, divided
• 1 cup semi-sweet chocolate chips

1. Butter an 8-inch square pan.
2. Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9" x 9" square. Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.) Set aside.
3. In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter.
4. Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the marzipan square, lightly pressing into chocolate.
5. In the same double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter.
6. Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours. (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.).
7. Just before serving, cut into 1 inch squares.

almond paste, white chocolate chips, condensed milk, unsalted butter, semisweet chocolate chips

Taken from www.food.com/recipe/black-and-white-fudge-448656 (may not work)