Double Delight 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.

EASY CHOCOLATE FUDGE

Steps:

• Combine the chocolate, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed.
• Add the extract and stir until smooth. Stir in 1 cup of pecans, if desired. Scoop into a parchment-lined loaf pan (approximately 5x8 inches). Spread with a spatula to approximately 1-inch thickness. Top with remaining chopped pecans, if desired.
• Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

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 DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

DOUBLE DELIGHT FUDGE

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.

DOUBLE CHOCOLATE FUDGE

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.

DOUBLE DELIGHT FUDGE

Steps:

• Combine sugar, milk and butter in a pan. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 6 minutes stirring occasionally. Remove from heat, stir in marshmallows, nuts and vanilla. When melted and well blended divide mixture in half. Add semisweet chips to one half and milk chocolate chips to the other half. Stir until melted and well blended. Grease and 8x8 pan well. Pour in semisweet mixture then layer with milk chocolate. Chill at least 4 hours or until firm, cut into squares. Makes about 2 1/4 lbs.
• I make a double batch and put it into a 9x13. Everybody loves this fudge!~

VANILLA FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

DOUBLE DELIGHT FUDGE

Steps:

• Combine the first 4 ingredients in saucepan. Bring to full rolling boil over moderate heat and stir constantly. Boil for 6 minutes over moderate heat and stir occas. Remove from heat.
• Stir in 1 1/2 cups min. marshmellows, 3/4 cup chopped nuts, 1 teaspoon vanilla and stir until marshmallows are melted and mix well to blend. Pour 2 cups of mixture into another bowl and add the semi-sweet chips, stir until morsels are melted. Pour evenly into greased 8 x 8 pan.
• To the remaining mixture stir in 6 oz. pkg milk chocolate chips, stir until melted and spread on top of the semi-sweet mixture. Chill until firm about 4 hours.