Three Layer Fudge Recipes

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TRIPLE-LAYERED CHOCOLATE FUDGE



Triple-Layered Chocolate Fudge image

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

1 can sweetened condensed milk (14 oz. - divided)
2 tbsp butter (divided)
5.5 oz. milk chocolate
1 tbsp instant mocha powder (or 1/2 tbsp instant espresso powder; I use Starbucks VIA Ready Brew)
4 oz. white chocolate
2.5 tbsp smooth peanut butter
5.5 oz. dark chocolate
1/2 cup shredded coconut (more for sprinkling)

Steps:

  • Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE



The Ultimate Chocolate Fudge Three Layer Cake image

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

1/3 cup water
2 ounces unsweetened chocolate
2/3 cup shortening
1 3/4 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/4 cup all-purpose flour
1 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
3 cups sugar
3/4 cup milk
3/4 cup butter or 3/4 cup margarine
3 ounces unsweetened chocolate
3/4 teaspoon vanilla
chocolate shavings (optional)

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.

THREE LAYER FUDGE



Three Layer Fudge image

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

CHOCOLATE LAYER:
2 teaspoons plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 ounces unsweetened chocolate
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla extract
CHERRY ALMOND LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/4 cup chopped maraschino cherries, drained and patted dry
1/2 teaspoon almond extract
2 to 3 drops food coloring, optional
COCONUT VANILLA LAYER:
1 teaspoon plus 2 tablespoons butter, divided
2 cups sugar
3/4 cup half-and-half cream
2 tablespoons light corn syrup
1/2 teaspoon salt
1/2 cup flaked coconut
1 teaspoon vanilla extract

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 :

THREE-WAY FUDGE



Three-Way Fudge image

This is fudge made in the microwave. The recipe is from candy for Christmas by Joanne Fluke. I haven't made this yet so times are my best guess. Note: A 14-ounce can of sweetened condensed milk contains approximately one and a third cups. Your going to be dividing the can in thirds, so make each third a bit less than a half-cup and you'll come out all right.

Provided by Sandyg61

Categories     Candy

Time 1h45m

Yield 1 8

Number Of Ingredients 5

1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup milk chocolate chips
14 ounces sweetened condensed milk
6 tablespoons butter

Steps:

  • Note: For each layer combine ingredients in a 2-cup pyrex measuring cup and microwave for 70 seconds on high. Remember that chocolate chips maintain their shape even after they're melted so don't go by appearance. You have to stir them to be sure.
  • Line an 8-inch square pan with waxed paper.
  • Melt the following together - 1 cup semisweet chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
  • Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan you've prepared. Let it sit on the counter until it's cool and slightly hard to the touch.
  • Melt together - 1 cup white chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
  • Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. Let it sit on the counter until it's cool and slightly hard to the touch.
  • Melt the following together - 1 cup milk chocolate chips, scant half-cup sweetened condensed milk, 2 tablespoons butter.
  • Stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan.
  • Let it harden in the refrigerator for at least 2 hours (overnight is even better.).
  • Then turn it out on a cutting board and cut into bite-sized squares.

Nutrition Facts : Calories 3757.7, Fat 217, SaturatedFat 132.4, Cholesterol 348.5, Sodium 1188.7, Carbohydrate 439.5, Fiber 10.9, Sugar 422.6, Protein 51.3

ONE TWO THREE FUDGE



One Two Three Fudge image

This creamy fudge is sure to please any group of chocolate-lovin' folks. The addition of frosting in the fudge makes this recipe smooth and fail-proof. Just be sure and use a frosting that does not include pudding in the ingredients.

Provided by Kateryn

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Yield 36

Number Of Ingredients 3

½ cup butter
2 cups semisweet chocolate chips
1 (16 ounce) package chocolate fudge frosting

Steps:

  • Butter a 9x13 pan. Set aside.
  • In a medium saucepan, melt butter and chocolate chips together over low heat. Remove from heat and stir in frosting. Mix well.
  • Pour into prepared pan. Refrigerate for 2 hours. Cut into squares. Store, covered in refrigerator.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 17.6 g, Cholesterol 6.8 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.7 g, Sodium 41.6 mg, Sugar 7.4 g

LAYERED MINT CHOCOLATE FUDGE



Layered Mint Chocolate Fudge image

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

2 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk, divided
2 teaspoons vanilla extract
6 ounces white confectioners coating* or premium white chocolate chips
1 tablespoon peppermint extract
1 drop Green or red food coloring

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

FUDGE LAYER CAKE



Fudge Layer Cake image

"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 23

3/4 cup butter, softened
2-1/4 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces semisweet chocolate, melted and cooled
3 cups cake flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups water
DATE CREAM FILLING:
1/4 cup sugar
1 tablespoon all-purpose flour
1 cup whole milk
1 large egg, lightly beaten
1/2 cup chopped dates
1/2 cup chopped walnuts
1 teaspoon vanilla extract
FUDGE FROSTING:
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter, cubed

Steps:

  • Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.

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