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
TWO-TONE FUDGE
With its pretty butterscotch and chocolate layers, this creamy fudge looks fancy. Suggests Jackie Hannahs of Fountain, Michigan. "It makes a great holiday gift. Both my husband and my dad love trying different kinds of fudge. They give this recipe a big thumbs-up!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-3/4 pounds.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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.
TWO LAYER FUDGE
One layer chocolate fudge and one layer peanut butter fudge. This fudge is irresistible to everyone every time I make it. I've had this recipe for at least ten years and I don't remember where I got it. Try it once and it'll be a permanent part of your cook book recipes.
Provided by Florida Cook
Categories Candy
Time 30m
Yield 36 Squares, 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Line rectangular pan 13X92 inches, with aluminum foil.
- In medium mixing bowl place 1 cup peanut butter chips; set aside.
- In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
- In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes.
- Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
- Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
- Cool until set. Remove foil and cut into squares.
Nutrition Facts : Calories 779, Fat 22.8, SaturatedFat 12.3, Cholesterol 35.4, Sodium 217.6, Carbohydrate 138.9, Fiber 3.1, Sugar 119.3, Protein 9.9
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 COOKIE CRUNCH FUDGE
If you can chop cookies and use a microwave, you have all the know-how required to make this easy but impressive Two-Layer Cookie Crunch Fudge.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
- Add chopped cookies and vanilla; mix well. Spread onto bottom of prepared pan.
- Microwave white chocolate and remaining milk in separate microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 2 g
TWO-LAYER FUDGE
Make and share this Two-Layer Fudge recipe from Food.com.
Provided by Kzim4
Categories Candy
Time 15m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Microwave semi-sweet chocolate and 3/4 cup of milk in medium microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
- Stir until chocolate is completely melted.
- Stir in vanilla and nuts.
- Spread in foil-lined 8-inch square pan.
- Microwave white chocolate and remaining milk in medium microwavable bowl in high for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating time.
- Stir until White chocolate is completely melted.
- Spread evenly over semi-sweet chocolate layer.
- Refrigerate 2 hours or until firm. Cut into squares.
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
TWO LAYER CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE FROSTING
This cake is my all time favorite chocolate cake. I couldnt find a recipe with the perfect combination of cake and frosting. So this cake is an adpatation of an Ina Garten cake and Alton Brown ganache. The cake tastes better cold but I can never wait for it to chill so dive right in immediately!
Provided by Number One Foodie
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350.
- 2. Lightly butter and flour two 8 inch cake pans.
- 3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
- 4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
- 5. With the mixer on low slowly add the wet ingredients to the dry.
- .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
- 7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
- 8. Cook for 35-40 minutes until a toothpick comes out clean.
- 9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
- 10. Chop the chocolate into small shards and place into a food processor.
- 11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
- 12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
- 13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.
Nutrition Facts : Calories 344, Fat 14.7, SaturatedFat 4.3, Cholesterol 49.6, Sodium 472.6, Carbohydrate 51.6, Fiber 2.3, Sugar 34.5, Protein 4.9
DOUBLE LAYER MINT FUDGE
Make and share this Double Layer Mint Fudge recipe from Food.com.
Provided by Kathy-Lynn
Categories Candy
Time 1h30m
Yield 117 squares
Number Of Ingredients 7
Steps:
- Line a 13x9 inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in Chocolate frosting. Spread in pan. Refrigerate 20 minutes.
- Meanwhile in 3-quart saucepan, melt vanilla baking chips over low heat' stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food coloring until well blended. Fold in crushed peppermint candy.
- Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
- As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.
Nutrition Facts : Calories 65.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 0.6, Sodium 17.8, Carbohydrate 9.1, Fiber 0.2, Sugar 8.4, Protein 0.4
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