TRIPLE-LAYERED CHOCOLATE FUDGE
Mocha Milk Chocolate Fudge, creamy Peanut Butter Fudge and Coconut Dark Chocolate Fudge layered into one incredible treat.
Provided by Regina | Leelalicious
Categories Dessert
Time 3h8m
Number Of Ingredients 8
Steps:
- Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.
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 :
TRIPLE CHOCOLATE FUDGE CAKE
Make and share this Triple Chocolate Fudge Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
- Beat on medium speed for 2 minutes.
- Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
- Bake 30 to 35 minutes.
- Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
- FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
- Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
- ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
- Spread with a generous amount of filling.
- Place second cake layer on top.
- Spread remaining filling on sides of cake, leaving top unfrosted.
- Chill 30 minutes.
- GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
- Remove from heat.
- Gradually add 3 tbsp butter, stirring until smooth.
- Spread over top of cake, letting it drip down sides.
- Chill to set chocolate glaze.
Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6
THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE
Talk about rich and shocking. This beautiful cake is a winner with all chocoholics! Great for a dessert party, birthday party, or finale of an elegant meal.
Provided by Cooking to Perfecti
Categories Dessert
Time 1h50m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 23
Steps:
- For cake: Combine water and chocolate in small saucepan; cook over low heat, stirring constantly, until chocolate melts.
- Remove from heat and let cool.
- Beat 2/3 cup shortening until creamy; gradually add 1 3/4 cups sugar, beating well and scrapping down edges of bowl.
- Add eggs, one at a time, beating well after each addition.
- Sift 2 1/2 cups flour, soda, and 1/2 tsp salt; add to cake batter, alternating with buttermilk, beginning and ending with flour mixture.
- Add cooled chocolate mixture and 1 tsp vanilla; mix just until blended.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 350* for 17-20 minutes, or until toothpick comes out clean.
- Cool in pans on wire wracks for 10 minutes; remove from pans, and cool completely on wracks.
- For filling: Place 1/4 cup flour in small saucepan; gradually stir in milk.
- Cook over low heat, stirring constantly, until thick.
- Remove from heat and let cool completely.
- Beat butter and 1/2 cup shortening until creamy; gradually add 1 cup sugar, beating well.
- Add 1 Tbsp vanilla, 1/4 tsp salt, and milk mixture; beat until smooth.
- Spread filling between cake layers.
- For frosting: Combine 3 cups sugar, 3/4 cup milk, 3/4 cup butter, 3 ounces chocolate in a medium saucepan.
- Cook over low heat, stirring constantly, until chocolate melts.
- Cook over medium heat until mixture boils; boil 1 minute, stirring constantly.
- Remove from heat and stir in vanilla.
- Beat at high speed of electric mixer until frosting is of spreading consistency.
- Immediately spread on cake.
- Garnish with chocolate shavings.
TRIPLE LAYER FUDGE
Make and share this Triple Layer Fudge recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 1h
Yield 10 dozen one inch pieces
Number Of Ingredients 10
Steps:
- Combine sugar, milk, butter and salt in a medium sauce pan.
- Bring to a boil over medium heat, stirring constantlywith a wooden spoon.
- Boil/stir for 5 minutes.
- Remove from heat, stir in marshmallows until melted and mixed well.
- Stir in chocolate chips and vanilla.
- Stir until smooth, and for 6 minutes.
- Grease a 13x9 inch baking pan.
- Pour chocolate fudge into pan and prepare peanut butter fudge immediately.
- Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar, omit butter and chocolate, and add peanut butter where you would add the chocolate chips and vanilla, and Immediately spread evenly over the chocolate fudge.
- White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips, and immediately spread evenly over the peanut butter fudge.
- Cover fudge with plastic wrap and refrigerate 2 hours or until firm.
- Cut into 1 inch squares.
- Keeps in fridge 3 weeks.
Nutrition Facts : Calories 477.6, Fat 18.8, SaturatedFat 8.8, Cholesterol 8.5, Sodium 167.4, Carbohydrate 76.8, Fiber 1.8, Sugar 70.6, Protein 6
TRIPLE LAYER FUDGE
I took an existing recipe and played with it creating a different fudge that is a welcome addition on any Holiday goody tray. This recipe can easily be done using a microwave. I just prefer to cook things on the stove. Time does not include 2 hrs. needed to refrigerate for setup.
Provided by Chef Buggsy Mate
Categories Candy
Time 30m
Yield 1 pan, 24-36 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the 2 cups milk chocolate chips and 3/4 cup semi-sweet chocolate chips along with 1 can sweetened condensed milk, and 1 dash of salt.
- Heat on low, stirring occasionally to melt chocolate. Remove from heat and stir in vanilla.
- Line an 8 or 9 inch square pan with wax paper; leaving an overhang of paper for removing the fudge from the pan later.
- Pour fudge mixture into the wax paper lined pan. Refrigerate.
- In same saucepan combine 2 cups mint chocolate chips, 3/4 of the remaining can of sweetened condensed milk, and dash of salt.
- Heat on low, stirring occasionally to melt chocolate.
- Spread mint chocolate over refrigerated chocolate fudge layer and place back in refrigerator.
- Wash and dry saucepan then combine white chocolate chips, and remaining sweetened condensed milk. Heat on low, stirring until chocolate melts, being careful not to burn; mixture will be thicker. Spread white chocolate mixture over the mint layer. This should just be a thin covering.
- Refrigerate at least 2 hours or until well set.
- Carefully lift fudge out of pan using the wax paper. Cut into individual pieces. Refrigerate any leftover pieces in a covered container.
Nutrition Facts : Calories 312.7, Fat 15.1, SaturatedFat 9.2, Cholesterol 15.9, Sodium 74.5, Carbohydrate 42.9, Fiber 1.6, Sugar 39.9, Protein 4.9
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