DOUBLE-DECKER MARSHMALLOW FUDGE
A layer of homemade marshmallow batter is poured over a pan of fudge to make a truly decadent version of this holiday favorite.
Provided by Mackenzie Schieck
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 11h2m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
- Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
- Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
- Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
- Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
- Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
- Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
- Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
- Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 44 g, Cholesterol 10.6 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 38.9 mg, Sugar 42.1 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
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.
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 FUDGE
Oh yum and almost healthy! In fact leave out the chocolate chips and I'd say it is in moderation! I like it without the optionals more, myself. Modified from http://paleomg.com
Provided by UmmBinat
Categories Candy
Time 26m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together until fully combined, unrefined coconut oil, cashew butter, unsweetened shredded coconut, alcohol-free vanilla, and raw honey and just a small pinch of sea salt.
- Pour half into a bread pan and use a spoon to spread out evenly. It doesn't matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
- Place in freezer to harden.
- Add cocoa powder to the remaining mixture. Add 1-2 tablespoons at a time, mixing as you go to make sure you don't use too much.
- Once cocoa powder is incorporated in, add a pinch of sea salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
- Sprinkle with optional chocolate chips, optional shredded coconut, and place is freezer for 10-15 minutes.
- Cut into chunks.
- Eat the chunks.
- Store the leftover chunks in the fridge.
- Enjoy!
Nutrition Facts : Calories 330.4, Fat 29.9, SaturatedFat 25.8, Sodium 148.1, Carbohydrate 19.9, Fiber 1.5, Sugar 17.8, Protein 0.8
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
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 :
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
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
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
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
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