Three Layer Fudge Recipes

ELISA'S FAMOUS FUDGE

Steps:

• Line an 8-inch square dish with foil.
• In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
• Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.

TRIPLE LAYER FUDGE

Steps:

• In a heavy saucepan, combine the 2 cups milk chocolate chips and 3/4 cup semi-sweet chocolate chips along with 1 can sweetened condensed milk, and 1 dash of salt.
• Heat on low, stirring occasionally to melt chocolate. Remove from heat and stir in vanilla.
• Line an 8 or 9 inch square pan with wax paper; leaving an overhang of paper for removing the fudge from the pan later.
• Pour fudge mixture into the wax paper lined pan. Refrigerate.
• In same saucepan combine 2 cups mint chocolate chips, 3/4 of the remaining can of sweetened condensed milk, and dash of salt.
• Heat on low, stirring occasionally to melt chocolate.
• Spread mint chocolate over refrigerated chocolate fudge layer and place back in refrigerator.
• Wash and dry saucepan then combine white chocolate chips, and remaining sweetened condensed milk. Heat on low, stirring until chocolate melts, being careful not to burn; mixture will be thicker. Spread white chocolate mixture over the mint layer. This should just be a thin covering.
• Refrigerate at least 2 hours or until well set.
• Carefully lift fudge out of pan using the wax paper. Cut into individual pieces. Refrigerate any leftover pieces in a covered container.

THREE-WAY FUDGE

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.

THE ULTIMATE CHOCOLATE FUDGE THREE LAYER CAKE

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.

FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.