Easy Double Decker Fudge Recipes

DOUBLE-DECKER FUDGE

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.

DOUBLE-DECKER MARSHMALLOW FUDGE

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.

EASY DOUBLE-DECKER FUDGE

Steps:

• Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, combine peanut butter chips and 2/3 cup milk. Microwave on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Refrigerate for 10 minutes., Meanwhile, in a microwave-safe bowl combine chocolate chips and remaining milk. Microwave on high for 1 minute; stir. Microwave at additional 15-seconds intervals, stirring until smooth. Stir in remaining vanilla. Spread over peanut butter layer., Refrigerate for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

DOUBLE DECKER FUDGE

Steps:

• Line a 13x9x2-inch pan with foil.
• Place 1 cup peanut butter chips in medium bowl; set aside.
• In a second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add remaining 1 cup peanut butter chips.
• In a heavy 4 quart saucepan, combine sugar, marshmallow cream, evaporated milk and 1/4 cup butter. Cook, stirring constantly over medium heat until mixture comes to a rolling boil. Cook and continue stirring 5 minutes.
• Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
• Beat peanut butter mixture until chips are completely melted, spread evenly in prepared pan.
• Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
• Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool dry place.

DOUBLE DECKER FUDGE

Steps:

• To make chocolate layer - In heavy saucepan combine sugar, butter and milk. Bring to full, rolling boil for 5 minutes. Stirring constantly. Remove from heat and stir in chocolate chips until melted. Add marshmallow creme and vanilla. Pour into buttered 9x13" pan. Set aside to cool.
• To make peanut butter layer - Repeat instructions above but replace chocolate chips with peanut butter. Pour over chocolate fudge layer.
• Cool at room temperature and cut into squares. Store in cool, dry place.

QUICK CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

NEVER-FAIL FUDGE

Steps:

• Butter a 9x9 inch dish.
• Combine sugar, cocoa, butter, milk, vanilla and salt in the top of a double boiler over simmering water. Cook, stirring, until smooth. Remove from heat and beat until mixture loses its gloss. Stir in chopped nuts and pour quickly into prepared pan.
• Let cool completely before cutting into squares.

DOUBLE DECKER FUDGE RECIPE

Steps:

• 1. Line a 13x9x2 inch pan with foil. Place 1 cup peanut butter chips in medium bowl: set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips. 2. In heavy 4 quart saucepan, combine sugar, marshmallow creme, evaporated milk and 1/4 butter. Cook, stirring constantly, over medium hear until mixture comes to a rolling boil; and stir 5 minutes. 3. Remove from heat. Immediately add half of hot mixture to bowl with peanut butter chips only. Pour remainder in cocoa mixture; stir to blend. 4. Beat peanut butter mixture until chips are completely melted; spread evenly in prepared plan. 5. Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer. 6. Cool; remove from pan. Remove foil; cut into squares. Store in airtight container in a cool, dry place. About 4 pounds.

FIVE-MINUTE DOUBLE CHOCOLATE FUDGE

Steps:

• Grease 8-inch square baking dish with butter.
• In 2-quart microwavable bowl, stir condensed milk and chocolate chips; add baking chocolate. Microwave uncovered on High 1 minute; stir. Microwave about 2 minutes longer or until chocolate is melted and mixture can be stirred smooth.
• Stir in vanilla and nuts. Spread mixture evenly in baking dish. Refrigerate until firm. For 64 (1-inch) squares, cut into 8 rows by 8 rows.