Two-Tone Cherry Pistachio Fudge

The method is the same, but you’ll be pouring one layer on top of the other. Additionally you can change this up, using any combination of nuts and dried fruit and chocolate you want!

First things first … Heavily butter a 9-inch square pan and measure out all of your ingredients ahead of time. Trust me on this.

In a large heavy pot bring the evaporated milk, sugar and salt to a boil. Boil rapidly for 3-4 minutes; you’re not looking to reduce it to a thicker sauce, but more combine the sugar and the milk completely. Remove pot from the heat as soon as it’s boiled for 3-4 minutes and pour in the chocolate chips and the marshmallows. Stir until everything is melted then add the dried cherries (for the dark chocolate layer). Then pour this immediately into the buttered pan.

Follow the same method with the second layer ingredients. Then immediately sprinkle the pistachios over the top and lightly press them into the chocolate. So you’ll make the dark chocolate layer first, stirring in the cherries at the end, and then pour it into the pan. Wash the pan with hot water and then make the white chocolate fudge, pour that on top of the dark chocolate, and then sprinkle with pistachios. Let it all cool completely before cutting!

NOTE: When cutting, have a glass filled with HOT water that you’re dipping your knife into each time you make a cut. This will give you a more clean cut and leave the fudge intact!