Layered White And Brown Chocolate Milk Fudge Recipes

TRIPLE-LAYERED CHOCOLATE FUDGE

Steps:

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

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

LAYERED MINT CHOCOLATE FUDGE

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.

BAKER'S CLASSIC CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
• Spread onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.

LAYERED WHITE AND BROWN CHOCOLATE MILK FUDGE

Steps:

• PREPARE THE BASIC WHITE MILK FUDGE RECIPE:1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.ADD FLAVORS:While it is still in the pan, mix in the white chocolate chips and cook, stirring, 1 to 2 minutes.3. Divide the burfee mixture into 2 parts. Leaving one half in the pan place the other half on an 11 x 8-inch tray with raised edges (or any other dish) and, with a spatula, smooth and flatten it into a 1/4-inchthick layer.4. Add the chocolate drips to the mixture in the wok and cook, stirring, over medium heat until the chocolate melts and the mixture is thick and smooth, about 2 minutes.5. Spread the chocolate mixture over the white burfee, making a smooth brown top layer. Garnish with the silver leaves. Cool well and cut into I-inch (or larger) squares. Or, make a long, thin roll with each color, lay them side by side, then roll them together to make one roll about: 1 1/2-inches in diameter. Then, with a sharp knife, cut 1/3- to 1/2-inch slices and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.