DOUBLE DELIGHT FUDGE
Make and share this Double Delight Fudge recipe from Food.com.
Provided by Mom10
Categories Candy
Time 40m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Grease 8 inch pan.
- Bring to rolling boil: sugar, milk, butter, and salt- stirring constantly.
- Boil 6 minutes, stirring occasionally.
- Remove from heat and stir in till well blended: marshmallow, nuts, and vanilla.
- Blend 2 cups of hot mixture and semi-sweet chips. Stir until smooth. Pour into pan.
- Add milk chocolate chips to remaining hot mixture. Stir until blended and spread evenly over first layer.
- Chill about 4 hours.
Nutrition Facts : Calories 152.1, Fat 6.6, SaturatedFat 3.2, Cholesterol 5.8, Sodium 55.7, Carbohydrate 23.9, Fiber 0.9, Sugar 21.2, Protein 1.5
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
ALMOND FUDGE
This fudge recipe is from my grandfather-in-law, Max. He makes it for holiday gatherings where it's a favorite.-Kathryn Maxson, Mountlake Terrace, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts :
DOUBLE LAYER COFFEE ALMOND FUDGE
A Delicious two layer fudge with almonds and a touch of coffee, This fudge is quite rich and I normally make it in a small batch but you could easily double it and use a larger pan. It uses both dark and white chocolate and keeps well in the fridge for a couple of weeks. A nice fudge for a special occasion. I normally serve this fudge cut into small rectangular pieces.
Provided by dizzydi
Categories Candy
Time 32m
Yield 30 pieces, 30 serving(s)
Number Of Ingredients 10
Steps:
- Place first 5 ingredients in container and microwave on high for 1 minute, stir till smooth, It may need a further 30 seconds.
- Stir in Chopped Almonds and Vanilla and pour into a foil lined 5 x 8 inch rectangular pan, place in fridge to set whilst you prepare the top layer.
- Place white chocolate and second lot of condensed milk in micro container and micro for 30 seconds, stir and remicro for a further 15 seconds if needed till smooth.
- Add flaked Almonds and stir, then pour over top of dark chocolate fudge layer patting down till smooth.
- Place in fridge to set.
Nutrition Facts : Calories 115.6, Fat 8.9, SaturatedFat 4.6, Cholesterol 3.3, Sodium 29.1, Carbohydrate 10.3, Fiber 2.1, Sugar 6.8, Protein 2.9
COFFEE SHOP FUDGE
An easy fudge recipe given to me by my husband's grandmother. It is made in the microwave. Cook time includes chilling time. ZWT 3: U.S. (fudge invented there, sweetened condensed milk, pecans)
Provided by lucid501
Categories Candy
Time 2h10m
Yield 2 pounds, 32 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8" square pan with foil. Butter the foil and set aside.
- Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring every minute; set aside.
- In a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
- Microwave, uncovered, on high for 1 1/2 minutes, and stir until smooth.
- Stir in vanilla and pecans.
- Immediately spread into the prepared pan.
- Cover and refrigerate until firm, about 2 hours.
- Remove from pan; cut into 1" squares.
- Cover and store at room temperature.
Nutrition Facts : Calories 140.3, Fat 8.3, SaturatedFat 3.7, Cholesterol 4.2, Sodium 26.6, Carbohydrate 17.4, Fiber 1.3, Sugar 15.6, Protein 2
DOUBLE-DECKER FUDGE
Everyone loves peanut butter and chocolate, so this layered fudge is always a hit with family and friends. I found the recipe about 15 years ago and have been making it for the holidays ever since.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk, marshmallow creme and 1/4 cup butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat., Pour 3 cups of hot mixture into a bowl; add 1 cup peanut butter chips. Stir until chips are melted and mixture is smooth. Pour into prepared pan. , To the remaining hot mixture, add cocoa, vanilla, and remaining chips and butter; stir until chips and butter are melted and mixture is smooth. Pour evenly over peanut butter layer in pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in airtight containers.
Nutrition Facts : Calories 121 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST KAHLUA AND COFFEE FUDGE!
This is an amazing recipe for the most wonderful Kahlua and coffee fudge that you will ever taste! My favorite Kahlua fudge, by far! And nothing could be simpler. Enjoy with a cup of coffee and you will be in heaven. Perfect for holiday cookie trays or gift giving. From Taste of Home "Best of Christmas".
Provided by BecR2400
Categories Candy
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside.
- In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules.
- Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly.
- Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine.
- Spread evenly into aluminum lined pan.
- Refrigerate for 2 hours or more.
- Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.
Nutrition Facts : Calories 403.5, Fat 20.2, SaturatedFat 8.2, Cholesterol 14.5, Sodium 52, Carbohydrate 49.1, Fiber 3.3, Sugar 43.3, Protein 5.7
WHITE CHOCOLATE AND ALMOND FUDGE
This recipe is from the folks at Hershey's. It's one of the goodies that I'm putting on the Christmas cookie trays. I didn't want to lose the recipe, so I'm posting it here. This recipe does not double well. If you want to make more than the recipe, make it one batch at a time. These looked a bit plain after they were made so I cut them into small squares, dipped them in melted chocolate and topped each one with a sliced almond. They looked very elegant when placed on the trays. Time includes chill time.
Provided by Sandy in Oklahoma
Categories Candy
Time 2h25m
Yield 36 pieces
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, extending foil over edges of pan.
- Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
- Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
- To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
Nutrition Facts : Calories 95.3, Fat 5.8, SaturatedFat 2.3, Cholesterol 3.2, Sodium 15.8, Carbohydrate 9.6, Fiber 0.5, Sugar 8.9, Protein 2
THREE LAYER FUDGE
This triple layer fudge is always a hit when I bring it out at the holidays.-Colleen Foster, Whitsett, North Carolina
Provided by Taste of Home
Categories Desserts
Yield 1 pound.
Number Of Ingredients 25
Steps:
- Line a 9-in. square pan with foil; butter the foil with 1 teaspoon butter. Set aside. , For chocolate layer, butter the sides of a large heavy saucepan with 1 teaspoon butter; add the sugar, cream, chocolate, corn syrup, and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat., Add vanilla and remaining butter (do not stir). Cool to 110, ° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add nuts. Continue stirring until fudge becomes thick and begins to lose its gloss, about 10 minutes. Immediately spread into prepared pan; set aside. , For cherry almond layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add almond extract and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add cherries and food coloring if desired. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over first layer. , For coconut vanilla layer, butter the sides of a clean large heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Boil until mixture reaches 236° (soft-ball stage), stirring occasionally. Remove from the heat. , Add vanilla and remaining butter (do not stir). Cool to 110° without stirring. Stir with a clean dry wooden spoon until fudge begins to thicken; add coconut. Continue stirring until fudge becomes thick and begins to lose its gloss, about 8 minutes. Immediately spread over second layer. , Score into squares while still warm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts :
TWO-LAYER FUDGE
A 5-star taste with twice the flavor and only 20 minutes of prep: You'll never buy fudge again.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 24 servings.
Number Of Ingredients 5
Steps:
- Microwave semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Add nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
- Microwave white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LAYERED MINT CHOCOLATE FUDGE
Chocolate fudge is layered with white or colored mint fudge in this lovely holiday candy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 30
Number Of Ingredients 6
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
- In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
- Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
- Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 14.6 g, Cholesterol 5.8 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 25 mg, Sugar 13.6 g
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