TRIPLE-LAYERED CHOCOLATE FUDGE
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
Steps:
- Line a 8x8 inch baking pan with wax or parchment paper. Leave overhang on all sides for easier lifting out later.
TRIPLE CHOCOLATE FUDGE
Old-fashioned fudge can't be beat. Here's a classic recipe.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h40m
Yield 60
Number Of Ingredients 11
Steps:
- Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil uncovered over medium heat without stirring for 5 minutes.
- Remove saucepan from heat. Add marshmallows; stir until melted. Add chocolate chips, sweet chocolate and unsweetened chocolate, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in greased foil-lined pan. Sprinkle with colored sugar. Cool 1 hour or until completely cooled.
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into squares.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Square, Sodium 25 mg, Sugar 23 g
THREE-CHOCOLATE FUDGE
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. -Betty Grantham, Hanceville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter., In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended., Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE CHOCOLATE FUDGE
This recipe makes more than enough to share with family and friends. It's the ultimate yummy gift! -Linette Shepherd, Williamston, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-3/4 pounds (19-1/2 dozen)
Number Of Ingredients 10
Steps:
- Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE LAYER FUDGE
Make and share this Triple Layer Fudge recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 1h
Yield 10 dozen one inch pieces
Number Of Ingredients 10
Steps:
- Combine sugar, milk, butter and salt in a medium sauce pan.
- Bring to a boil over medium heat, stirring constantlywith a wooden spoon.
- Boil/stir for 5 minutes.
- Remove from heat, stir in marshmallows until melted and mixed well.
- Stir in chocolate chips and vanilla.
- Stir until smooth, and for 6 minutes.
- Grease a 13x9 inch baking pan.
- Pour chocolate fudge into pan and prepare peanut butter fudge immediately.
- Peanut butter fudge: Follow above directions except reduce sugar to 3/4 cup and add 3/4 cup brown sugar, omit butter and chocolate, and add peanut butter where you would add the chocolate chips and vanilla, and Immediately spread evenly over the chocolate fudge.
- White fudge: Follow above directions and sub the white chocolate chips for the semi-sweet chocolate chips, and immediately spread evenly over the peanut butter fudge.
- Cover fudge with plastic wrap and refrigerate 2 hours or until firm.
- Cut into 1 inch squares.
- Keeps in fridge 3 weeks.
Nutrition Facts : Calories 477.6, Fat 18.8, SaturatedFat 8.8, Cholesterol 8.5, Sodium 167.4, Carbohydrate 76.8, Fiber 1.8, Sugar 70.6, Protein 6
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
TRIPLE LAYER FUDGE
I took an existing recipe and played with it creating a different fudge that is a welcome addition on any Holiday goody tray. This recipe can easily be done using a microwave. I just prefer to cook things on the stove. Time does not include 2 hrs. needed to refrigerate for setup.
Provided by Chef Buggsy Mate
Categories Candy
Time 30m
Yield 1 pan, 24-36 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312.7, Fat 15.1, SaturatedFat 9.2, Cholesterol 15.9, Sodium 74.5, Carbohydrate 42.9, Fiber 1.6, Sugar 39.9, Protein 4.9
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